Title
Foods of Sicily & Sardinia and the Smaller Islands,Used
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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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- Q: How many pages does the book have? A: The book has two hundred eighty-eight pages. This length allows for detailed recipes and rich descriptions of Sicilian and Sardinian cuisine.
- Q: What is the binding type of this book? A: The book is hardcover. This durable binding is ideal for frequent use in the kitchen or as a coffee table book.
- Q: What are the dimensions of the book? A: The book measures nine and a half inches in length, one inch in width, and twelve and fifty-two hundredths inches in height. These dimensions make it a substantial addition to any bookshelf.
- Q: Who is the author of the book? A: The author is Giuliano Bugialli. He is a renowned authority on Italian cuisine, making this book a trusted source for authentic recipes.
- Q: What kind of food does this book focus on? A: This book focuses on the culinary traditions of Sicily, Sardinia, and their smaller islands. It explores a variety of dishes unique to these regions.
- Q: How do I cook the recipes in this book? A: To cook the recipes, simply follow the step-by-step instructions provided. The book includes a variety of dishes that cater to different skill levels.
- Q: Is this book suitable for beginners in cooking? A: Yes, the book is suitable for beginners. The recipes are clearly explained, making it accessible for those new to Italian cooking.
- Q: Can I find vegetarian recipes in this book? A: Yes, there are vegetarian recipes included. The book emphasizes the use of fresh herbs, vegetables, and cheeses common in Italian cuisine.
- Q: How should I store this book to keep it in good condition? A: To keep the book in good condition, store it upright on a bookshelf away from direct sunlight. This prevents damage to the cover and pages.
- Q: Is the book safe for children? A: Yes, the book is safe for children. It contains no inappropriate content, making it a great resource for family cooking.
- Q: What should I do if the book arrives damaged? A: If the book arrives damaged, you should contact the seller for a return or replacement. Most sellers have a customer service policy for such situations.
- Q: Does this book include photographs? A: Yes, the book includes stunning photographs. The photography captures the beautiful landscapes and food of Sicily and Sardinia.
- Q: What festivals or events are featured in the book? A: The book features local festivals and events related to Sicilian and Sardinian cuisine. These insights add cultural context to the recipes.
- Q: Are there any special ingredients highlighted in the book? A: Yes, the book highlights unique ingredients like saffron, almonds, and jasmine. These ingredients are significant to the culinary identity of the regions.
- Q: What type of cuisine is primarily featured in this book? A: The primary cuisine featured is Italian, specifically focusing on the regional specialties of Sicily and Sardinia. It showcases diverse flavors and cooking techniques.
- Q: Is this book a good gift for food lovers? A: Yes, this book makes an excellent gift for food lovers. Its stunning visuals and rich content will appeal to anyone interested in Italian cuisine.