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Sicilian Food: Recipes from Italy's Abundant Isle Paperback – August 2, 2009

3.4 out of 5 stars 7 customer reviews

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Editorial Reviews

Review

recipes included as an added bonus. Simeti begins with the classical era (with Odysseus himself, and a recipe for fava bean soup) and concludes with a chapter on Sicily's special ice creams and gelati; her wit and pleasing style make her observations on food, eating habits, and culture as addictive as some of the dishes she describes.' Library Journal

About the Author

The author MAry Taylor Simeti, an American married to a Sicilian, set out to discover Sicilian food first hand. She haunted former convents and palaces where Palermo's libraries have been maintained. She tested each ancient recipe herself and updated the methods. Her directions are clear and easy to follow. The book is organized so that the material reflects both the external influences of a series of conquerors, and the domestic changes brought about by peasant, clergy and aristocrat alike. Her chapter titles hint at the enticing discoveries waiting for the reader and the recipes reflect the chapter titles.
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Product Details

  • Paperback: 272 pages
  • Publisher: Grub Street Cookery (July 19, 2009)
  • Language: English
  • ISBN-10: 1902304179
  • ISBN-13: 978-1902304175
  • Product Dimensions: 6.1 x 0.7 x 9.1 inches
  • Shipping Weight: 14.9 ounces (View shipping rates and policies)
  • Average Customer Review: 3.4 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #1,143,471 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Salvatore F. Runfola on March 4, 2010
Format: Paperback Verified Purchase
Great book but do note that this book is also published under the name Pomp and Substenance.
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Format: Paperback
I was glad to read the other review, as I already have this book with its other name, Pomp and Sustenance. That's a great book, but why do this reselling thing with a different name? I was excited to see this as she is a wonderful writer--but I think I already have it.
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I have read other books by Mary Taylor Simeti. I would love to meet her. The recipes are converted so we in the USA or the UK can figure out the amounts. This isn't just a recipe book. In between the recipes are historical comments, her view of the recipes and times, and diary quotes regarding food and events. I doubt if I will make many of the recipes. I am not much of an adventurous cook. Some of the pastries, and ices sound easy enough for me. I am a person who buys cookbooks hoping it will make me a good cook. Alas, it hasn't. But if you are adventurous and want to know reliable, authentic recipes, this is a good book for you.
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A wonderful book filled with recipes and applications for their use in Old World Sicilian style. Recipes for special occasions, feasts, religious festivals.
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