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Books : Foods of Sicily & Sardinia and the Smaller Islands |
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Books : Foods of Sicily & Sardinia and the Smaller Islands |
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Dewey Decimal Number: 641.59458 EAN: 9780847819249 Format: Illustrated ISBN: 0847819248 Label: Rizzoli International Publications Manufacturer: Rizzoli International Publications Number Of Items: 1 Number Of Pages: 304 Publication Date: October 15, 1996 Publisher: Rizzoli International Publications Release Date: October 15, 1996 Sales Rank: 924778 Studio: Rizzoli International Publications Editorial Review: 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. Related Items:
Average Rating:
 Rating: - Gorgeous Cookbook with Wonderful RecipesThis cookbook is stunning. It is done in the oversized format with lots of pictures and details. Mr. Bugialli gives information about the food and the people. I think I went through this book 2-3 times just looking at it and reading it before I even looked at the recipes. Good stuff in here, especially if you like seafood. (What else would people on an island eat?)Some of the items may be difficult, if not impossible to find, but he gives easy substitutions for most of them. Rating: - Incredible!If you are familiar with the Sardinian area and the food of the land, you will LOVE this book. It is beautifully written and the pictures will astound you. Take the time to buy and enjoy this book, you'll have it for a long time. Rating: - Intense, clean, honest flavors - and almost dairy-free!My household is full of eaters who are allergic to dairy products - but are Italian and love Italian food. Bugialli's book on Sardinian cooking saved the day. This book lets US-based cooks, using common (or easy to find) ingredients, create authentic Italian dishes that taste wonderful and are virtually dairy-free. The desserts section, of course, relies fairly heavily on dairy products. But the flavors provided by the main courses are so intense and clean, you can skip dessert and still be completely satisfied. Grazie, Signor Bugialli
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