There's nothing subtle about Sicily. From the towering cake known as the Triumph of Gluttony to the pert cherry-topped pastries called Virgin's Breasts to puckery, palate-tingling ices made from the island's luscious lemons and tangerines, Sicily is known for its audacious - and delicious - desserts.
Pastry chef and food stylist Victoria Granof has travelled throughout Sicily learning sweet secrets and local lore from the island's pastry chefs and home bakers, and the result is Sweet Sicily, a lushly photographed exploration of authentic Sicilian pastry-making.
For more than two thousand years, Sicily has been coveted for its fertile land and unique location in the Mediterranean. The Greeks, Romans, Normans, Austrians, French, Bourbons, and Saracens have all landed on its shores, and in turn left their imprints on its food. Granof's magical tour takes us to Modica, where Franco and Pierpaolo Ruta of the Antica Dolceria Bonajuto create chocolate pastries using a five-hundred-year-old recipe that originated with the island's Bourbon conquerors, and to the Baroque town of Noto, where master pastry chef Corrado uses jasmine blossoms planted by Saracens more than a thousand years ago to flavour his jasmine gelato. Granof goes on a quest to find the most authentic ingredients and recipes, including delectable home-made ricotta made from the milk of sheep that graze on fragrant herbs and pistachios that grow in the shadow of Mount Etna, the island's still active volcano.
In Sicily, every holiday and festival has its proper sweet accompaniment : marzipan lambs at Easter, honeyed pastry fritters at Christmas, crunchy, clove-scented cookies called "bones of the dead" for All Soul's Day. Granof explores these customs and festivals, gathering heirloom recipes, along with local anecdotes and advice. In addition to sweets that are already familiar to Americans, such as cannoli, cassata, and lemon ice, she introduces us to dozens of delectable pastries, confections, and cookies that are destined to become favourites as well.
With a guide to festivals and pastry shops throughout the island, and nearly one hundred recipes formulated for use in American kitchens, Sweet Sicily is an unforgettable exploration of the desserts of the world's most beguiling island.
About the Author
Victoria Granof is a food stylist, classically trained at the Cordon Bleu. She has done recipe development and food styling for such books as Raw, The Secret to Tender Pie and Bake Sale, as well as for the national magazines 'Saveur', 'Vogue', and 'In Style'. She lives in New York City. Linda V. Lewis is a fine art and commercial photographer. She lives in Los Angeles.
|A Brief History of Sweet Sicily||p. 5|
|Festive Sicily||p. 23|
|Baking by Heart||p. 39|
|The Sicilian Pantry||p. 43|
|Basic Recipes||p. 49|
|Cookies and Small Pastries||p. 65|
|Fried Pastries||p. 117|
|Frozen Desserts||p. 155|
|Spoon Sweets||p. 169|
|Liqueurs and Beverages||p. 197|
|Sicilian Pastry Shops||p. 207|
|About the Photographers||p. 212|
|Table of Contents provided by Syndetics. All Rights Reserved.|
Number Of Pages: 216
Published: 2nd August 2001
Country of Publication: US
Dimensions (cm): 23.2 x 21.4 x 2.2
Weight (kg): 0.94