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Seafood alla Siciliana: Recipes and Stories from a Living Tradition Hardcover – September 16, 2009

4.6 out of 5 stars 8 customer reviews

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Editorial Reviews

Review

"I am very impressed with the thoroughness of Toni Lydecker's research and how carefully she has thought out the instructions for buying and preparing seafood, a task many find a bit daunting. Old hands will find the range of her recipes exciting, while the novice will feel well guided into new and very rewarding terrain." --Mary Taylor Simeti, author, Sicilian Food: Recipes from Italy's Abundant Isle

"Toni Lydecker has gathered a gorgeous collection of seafood recipes from Sicily's home cooks and professional chefs and included a good number of her own interpretive dishes, too. The recipes burst with authentic Sicilian flavor, bringing to life the island's traditional and contemporary cooking, with its brilliant mix of Greek, Arab, and Spanish influences. I'm in love with every recipe. The book is a wonderful achievement, gracefully combining extensive research with creativity." --Erica De Mane, author, The Flavors of Southern Italy and Pasta Improvvisata

"In this ode to Sicily and Sicilian seafood, Lydecker presents the island as it should be with respect to long traditions, the bounty and quality of ingredients, and the rich variety of a cuisine shaped through the centuries. This informative book, with its emphasis on authenticity, is a joy to read. Thank you, Toni..." --Piero Selvaggio, restaurateur, Valentino Restaurants

About the Author

Toni Lydecker is a journalist and cookbook author who specializes in Italian regional cooking. Her articles on food and culinary travel have appeared in many magazines and online publications. She is the author of Serves One: Simple Meals to Savor When You're on Your Own (Lake Isle Press, 2005). She lives in New York's Hudson Valley
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Product Details

  • Hardcover: 320 pages
  • Publisher: Lake Isle Press; 1 edition (September 16, 2009)
  • Language: English
  • ISBN-10: 1891105426
  • ISBN-13: 978-1891105425
  • Product Dimensions: 8.5 x 1 x 10.4 inches
  • Shipping Weight: 2.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #1,266,982 in Books (See Top 100 in Books)

Customer Reviews

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Top Customer Reviews

Format: Hardcover
I work on cookbooks for a living, and I've seen a lot that, forgive me, should never have made it off the printing press. But this one is about as close as I can imagine to my ideal cookbook. It starts with a map of Sicily -- how many times do you see a map in a regional cookbook? Not often enough, for sure. Then there are essays about Sicily and its food and people and history; pictures of almost all the dishes; helpful headnotes, tips, variations, and other useful bits of information, including a seafood buying guide, glossary, source list, and recommended readings. And the recipes: clearly written recipes that really convey the simplicity and flavor of the food, recipes that just about anyone could follow. I don't think there are many recipes that take more than one page; none of those five-day, zillion-ingredient affairs. These are recipes you can make NOW and enjoy today.

There are so many recipes I want to try, like the Swordfish and Roasted Zucchini Pie (page 210), Baccala (Salt Cod) Salad with Blood Oranges and Pomegranate Seeds (pabe 144), a pasta dish with roasted cauliflower and anchovies (page 102) -- I look forward to working my way through everything!
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Format: Hardcover
For over two millennia, travelers have praised the seafood of Sicily, an island surrounded by bountiful waters. Toni Lydecker, a journalist and cookbook writer, has captured her passion for Sicily and its seafood in Seafood Alla Siciliana, a beautifully produced book. She takes us on a journey from fishing boats, to markets and then to the kitchens of gifted chefs and home cooks. On the way, she describes the history and culture of the island.

Sicily's strategic Mediterranean location and its natural resources have attracted many conquerors including Greeks, Romans, Spaniards, and Arabs. Each has left its imprint on the island's cuisine making it one of the world's notable culinary regions.

The easy-to-follow, one-page recipes are engaging but were not intimidating for a novice like me. I started with tuna fried in parslied breadcrumbs. Most of the ingredients were available in my supermarket. If not, Ms. Lydecker gave advice on substitutes. It was delizioso!

The book begins with an extensive discussion of olive oil and other essentials for Sicilian cooking. For those items not easily found here she offers alternatives. Throughout the book the author provides insightful suggestions on buying, preparation and cooking the many varieties of fish in Sicilian recipes, and most of these are sold in your market.

Tina Rupp's gorgeous photos accompanying the recipes will tempt you to stop whatever you are doing and rush to your market or better yet, phone your travel agent. Sicilians are said to cook seafood the way God meant it to be cooked. I wouldn't argue after taking this fascinating culinary journey with the talented Ms. Lydecker

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Format: Hardcover Verified Purchase
i fell in love with it as soon as I opened it up! I bought this book because I had a fish dish at my favorite restaurant Bartolotta at the Wynn in Las Vegas. They encast the fish in sea salt. Then they bake it. The salt becomes a shell and doesn't allow any moisture to escape. The salt leaches into the fish and flavors it. They have a similar recipe in this book. The book is beautiful inside and out.
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Format: Hardcover
I just purchased two copies of Seafood alla Siciliana as holiday gifts. When I browsed through the beautiful potpourri of stories, photos, and recipes, I couldn't help but keep one for myself---so now I'll have to purchase another.

Each recipe is evocative of a trip to Italy, wafting with wonderful regional tastes and aromas of Sicily. The book's title is a bit of a misnomer, however, because its contents is far more ambitious than seafood alone; it offers delectable suggestions and recipes for accompanying antipasti, pastas, wine pairings, desserts and more.

Bravo!
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