- Hardcover: 272 pages
- Publisher: Rizzoli (October 23, 2007)
- Language: English
- ISBN-10: 0847829928
- ISBN-13: 978-0847829927
- Product Dimensions: 7.6 x 1.1 x 9.4 inches
- Shipping Weight: 2.6 pounds
- Average Customer Review: 17 customer reviews
- Amazon Best Sellers Rank: #942,333 in Books (See Top 100 in Books)
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Sweet Myrtle and Bitter Honey: The Mediterranean Flavors of Sardinia Hardcover – October 23, 2007
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If you lived on this island in the Mediterranean, you served guests the best of what you had and treasured hospitality, Farris writes. He shares that spirit here, while explaining the unique characteristics of Sardinian food (influences not only from Italian, but also Moorish, Catalan, Arabian and other cuisines). -- The Atlanta Journal-Constitution
Sweet Myrtle and Bitter Honey: The Mediterranean Flavors of Sardinia ... illuminates the culinary traditions of one of Italy's least-explored regions: Sardinia. The exotic recipes, as well as the author's personal recollections and photographs of both the island and its cuisine, made me want to travel to Sardinia, or at least to Texas, where Farris operates two restaurants -- Newsday
"Flavored with the all-important pecorino di Sardo (sheep's milk cheese) and heavy with pastas (including fregula, like Israeli couscous, and malloreddus, tear-drop shaped and ridged) and rustic main courses, the book creates a delicious portrait of the still very rural island." -- - The Chicago Tribune
I knew Sardinia was an island in the Mediterranean Sea off the coast of Italy. But I had never given the place much thought until [this] evocatively titled cookbook. [The] words, and the book's color and sepia-toned vintage photographs, bring Sardinia to life and may add another stop to your list of planned culinary journeys -- San Diego Union Tribune
Mr. Farris's thoughtful essays on local ingredients and traditions (wild asparagus, household sausage-making) bring to life things that may be untranslatable. His carefully presented recipes try to translate them anyhow, with love and intelligence. -- The New York Times
With his first cookbook, Farris leaps into the front ranks of culinary regionalist and troubadour. He's a transplant to Texas, a restaurateur and importer, but his taste buds still twinkle to the lusty, muscular primal cuisine of his ancestral Sardinia. He stirs up an appetite for simple pasta dishes in which the sauce determines the shape of the macarrones, and any number of compositions featuring spiced and herbed lamb, artichokes, olives and various seafood stews enriched with bottarga. The author first tasted this "Sardinian caviar," the roe of gray mullet, at age three on a cherished expedition to catch and cook fish on the beach with his father and uncle. He balances sentimentality with frank delight in testing the reader's mettle. Roasted eels, pictured in full slither, are only a start. Anyone for abbamele, the honey and bee pollen reduction? Raw sea urchin under the full moon? Then there is casu murzu, rotten cheese, which owes its creamy texture to maggots. Our intrepid guide, who "cannot resist its charms," admits that even for him it was a childhood gross-out. Beautifully illustrated, often eminently cookable, the book also has the charms of a picaresque novel. (Oct.) -- Publisher's Weekly Oct2007
About the Author
Efisio Farris, a native Sardinian, is the chef-owner of two restaurants–Arcodoro in Houston and Arcodoro & Pomodoro in Dallas. He has garnered acclaim from Gourmet, Saveur, Food & Wine, Southern Living, USA Today, The New York Times, and Wine Spectator.
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