The Sicily cookbook Authentic recipes from a Mediterranean island

Sicilian-born, German-raised writer Vicenzino beautifully captures Sicily's traditions and quirks with stunning images and insightful text in her U.S. debut. Biographical sketches of Sicilians tie the recipes together: for example, Elvira, who owns a bed-and-breakfast in Agrigento, explains how her mother makes jarred tomato puree and from that the intense extract known as strattù which in turn appears in a pasta recipe from the mayor of Palermo. A few items--such as almonds used in cinnamon-scented meatballs and a blancmange pudding--are treated to contextual histories. Recipes are specific and include suggestions for the type of olive oil and the preferred eggplant variety for the island's signature pasta alla norma. Unsurprisingly for the cuisine of an island "embraced by three seas," main courses rely heavily on seafood, and the sea seeps into other areas as well, such as a side dish of potatoes cooked in seawater. Dessert options include a cassata torte and a strawberry granita. The author notes that "a cookbook is not supposed to be a substitute for a country and its flavors" and instead is meant to "evoke a cooking culture" and inspire readers to learn more. This volume easily succeeds as an inspiring introduction to the flavors of Sicily. (Apr.)

Triangular in shape and bordered by three seas, Sicily is the largest island in the Mediterranean and distinctly its own land. The theme of threes carries into cook, writer, and photographer Vicenzio's selection of recipes: Cucina dei Monsù ("aristocratic," French-influenced), cibo di strata (street food), and cucina povera ("food of the poor"). Part cookbook, part travelog, this work guides readers through the island's people and cuisines, from Primi pastas to Dolci sweets. Recipes range in complexity, from fried fava beans, a popular snack, to dishes featuring possibly unexpected flavor combinations, such as sweet meatballs with almonds and cinnamon. Recipe instructions are informal in tone, while detailed enough for casual cooks to follow. Measurements are provided in metric and U.S. units, as well as approximate preparation time and servings. Most include enticing photographs of the final plated product. Vincenzio's landscapes and portraits of native Sicilians are just as captivating. VERDICT This beautiful book will appeal to readers who want to try making authentic Sicilian fare or who want to learn more about Sicily through its food.--Meagan Storey, Virginia Beach