Having been raised in a Sicilian immigrant home, Carol Schulte's Simply Sicilian features simple and easy to prepare Sicilian dishes passed down generation after generation. There is everything from antipasto, homemade breads, pizza, pasta and vegetables with earthy simplicity. The author has collected recipes, both old and new from family records and her own recollections. She combines cooking, customs, tradition and includes travel experiences to bring the reader closer to understanding the true Sicilian spirit.
Simply Sicilian opens up a whole new way to cook Southern Italian food by using simple and basic ingredients and time saving recipes. Like the old saying goes "a little of this", and "a pinch of that" has a lot of meaning in this book. I had the best of Sicily at my fingertips as I hope you will when you experience the aromas eminating from your kitchen such as ragu sauce, pizza or the wonderful smell of garlic and onions sautéing and the aroma of freshly baked desserts. May the experience of preparing, serving and sharing these dishes warm your hearts and bring you the same joy they've given me and my family.
The Sicilian Defence is the most widely played chess opening, both at club level as well as among top grandmasters. Since Black gets dynamic play in almost all variations, black players of all levels will probably continue to play the Sicilian for a long time to come. It has been difficult for White to obtain any advantage in Sicilian sidelines, and this book therefore presents a complete repertoire for White in the most widely played main lines: the Open Sicilians with 1.e4 c5 2.Nf3. All of Black’s possible answers are covered. ‘Dismantling the Sicilian’ is clearly organized, and each variation is presented with its history, its main ideas, its typical tactics and strategies, and with instructive games. The authors thoroughly explain the relevant themes and always summarizes the most important features. This a completely new edition, updated and extended from the original 2009 publication.
From one of the most beloved chefs and authors in America, a beautifully illustrated collection of 150 simple, seasonal Italian recipes told with commonsense cooking wisdom—from the cutting board to the kitchen table. As storyteller and chef, Lidia Bastianich draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her. Whether it's Citrus Roasted Veal or Rustic Ricotta Tart, each recipe is a tangible feast. We learn to look at ingredients as both geographic and cultural indicators. In Campania, the region where mozzarella is king, we discover it best eaten three hours after preparation. In Genova we are taught that while focaccia had its basil origins in the Ligurain culinary tradition, the herbs and flavorings will change from region to region; as home chefs, we can experiment with rosemary or oregano or olives or onions! When it's time for dessert, Lidia draws on the scared customs of nuns in Italian monasteries and convents and reveals the secret to rice pudding with a blessing. Lidia's Commonsense Guide to Italian Cooking is a masterclass in creating delectable Italian dishes with grace, confidence and love.
Interior designer Kate is working on a room for one of her clients when she has a chance meeting with the son of one of Sicily's most esteemed families, Giovanni Calvelli. While his cold and arrogant disposition initially leaves Kate turned off, for some reason she can't take her eyes off the macho magnate. While Kate thinks she'll never see him again, just a few hours later Giovanni shows up at her home with a forgotten article, and with one foot in the doorway says, "You're into me, aren't you? You don't have to hide it. The feeling is mutual."
With more and more travelers returning with fond memories of these charming Italian hangouts, enoteche are already becoming a hot trend. Find out about the evolution of wine bars in Italy from renowned chef, author, and teacher Goldstein and discover the origins of the light, simply prepared cuisine. Includes recipes. 32 color photos.
Chef Mario Batali draws from the traditions of the village of Borgo Capanne in Northern Italy and Greenwich Village in New York to provide over two hundred recipes for pastas, salads, ragus, and other Italian specialties.
This collection gathers together 99 delicious, easy-to-prepare Italian recipes that are perfect for everyday cooking. Each delectable dish, from Easy Minestrone to Lemon-Flavored Meatballs to Tiramisu with Fruit, uses basic, easy-to-find ingredients. 50 menus. 40 color photos.
From Giorgio Locatelli, bestselling author of Made in Italy, comes an exquisite cookbook on the cuisine of Sicily, which combines recipes with the stories and history of one of Italy’s most romantic, dramatic regions: an island of amber wheat fields, lush citrus and olive groves, and rolling vineyards, suspended in the Mediterranean Sea. Mapping a culinary landscape marked by the influences of Arab, Spanish, and Greek colonists, the recipes in Made in Sicily showcase the island’s diverse culinary heritage and embody the Sicilian ethos of primacy of quality ingredients over pretentiousness or fuss in which “what grows together goes together.”
