Foods of Sicily & Sardinia and the Smaller Islands

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9780847819249: Foods of Sicily & Sardinia and the Smaller Islands
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From the author of The Foods of Italy and The Foods of Tuscany comes a gorgeous book on the fantastic food of Italy's islands-- Sicily and Sardinia and their small neighbors, Elba, Giglio, Capri and Ischia.

Giuliano Bugialli, one of the world's leading Italian food authorities, has turned his attention to these magical places where the food is varied and unlike what is found in any other Italian region. The choices range from the seafood of the rocky coasts to the rich meats from inland, and the fabulous herbs and vegetables, cheeses, breads and desserts that are everywhere. Geography and history are responsible for such exotic accents as saffron-- Sicily's is the finest in the world-- and almonds, jasmine and honey.

Here, then, are recipes for lamb cooked with saffron and artichokes, sweet peas with mint, calamari stuffed with pasta, tuna in a vinegar sauce, and gelato scented with jasmine. Bugialli also offers photo essays on Palermo's tumultuous Vucciria, one of the world's outstanding food markets; local festivals; tuna fishing off the coast of Sicily; and the baking of the ancient bread called carta da musica.

The glorious photography was made on location, with ancient ruins, fishing boats, rugged landscapes, cathedrals, village streets and bustling markets providing the settings for the food. The photographer, John Dominis, also collaborated with the author on the hugely successful Foods of Italy, Foods of Tuscany and Bugialli on Pasta.

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About the Author:

Giuliano Bugialli teaches at his school, a 15th-century villa outside Florence and at prestigious cooking schools all across the United States. He is author of: Classic Techniques of Italian Cooking; The Fine Art of Italian Cooking; Foods of Italy; Foods of Tuscany; Bugialli on Pasta. He lives in New York and Italy.

John Dominis, an award-winning photographer, was on the staff of Life for twenty years and has been picture editor at People and Sports Illustrated. He has collaborated with Giuliano Bugialli on three previous books.

From Publishers Weekly:

Charting watery frontiers of authentic Italian cuisine, Bugialli (The Foods of Tuscany) island-hops to observe ancient Roman culinary traditions steeped in encounters with Greek, Phoenician, French, Spanish and other historic trespassers. The galvanic flavors retrieved justify his every stopover. Claiming that Sicily and Sardinia boast Italy's most varied antipasti, Bugialli offers Swordfish or Tuna Marinated in Aromatic Herbs (lemon verbena, mint, basil, parsley, sage, rosemary, oregano and capers) and Grilled Eggplant in Salmoriglio, a sauce of anchovies, garlic, rosemary and sage. Sicilian Pesto fuses tomatoes, almonds, garlic, basil, parsley and mint. On the tiny island of Favignana, he finds Pasta Baked in a Squid. Some dishes specify homemade pasta, which may scare off many home cooks; Polenta with Sausages, Sardinian Style, asks for 55 minutes of pot-stirring, a long stretch even for old polenta hands. But simple recipes, like Fava Bean Soup with spinach and pancetta or prosciutto, are also offered. Lemon-Flavored Ossobuco with Cannellini Beans from Elba is particularly seductive, as is Chicken with Hot Green Peppers. Expectedly, seafood dishes excel with dishes like Shrimp in Tomato/Caper Sauce and Fresh Tuna in Savory Vinegar Sauce. So too do vegetables (String Beans in Garlic Sauce; Savory Squash Torte). Breads include Sardinia's classic Carta da Musica (Music Paper Bread). Dominis's lush photos portray the islands, their marketplaces and traditions with remarkable immediacy.
Copyright 1996 Reed Business Information, Inc.

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