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Sweet Sicily : The Story of an Island and Her Pastries - Victoria Granof

Sweet Sicily

The Story of an Island and Her Pastries


Published: 2nd August 2001
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RRP $70.00

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.

Introductionp. 1
A Brief History of Sweet Sicilyp. 5
Festive Sicilyp. 23
Baking by Heartp. 39
The Sicilian Pantryp. 43
Basic Recipesp. 49
Cookies and Small Pastriesp. 65
Fried Pastriesp. 117
Cakesp. 141
Frozen Dessertsp. 155
Spoon Sweetsp. 169
Confectionsp. 177
Preservesp. 187
Liqueurs and Beveragesp. 197
Sicilian Pastry Shopsp. 207
Sourcesp. 210
Bibliographyp. 211
Acknowledgmentsp. 212
About the Photographersp. 212
Indexp. 213
Table of Contents provided by Syndetics. All Rights Reserved.

ISBN: 9780060393236
ISBN-10: 0060393238
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 216
Published: 2nd August 2001
Publisher: HarperCollins Publishers Inc
Country of Publication: US
Dimensions (cm): 23.2 x 21.4  x 2.2
Weight (kg): 0.94