real sicilian
NOT ONLY A GREAT COOK BOOK BUT A TRUE AND HONEST STORY OF A FAMILY,CUSTOMS AND ATTITUDE TOWARD COOKING SICILIAN STYLE
Adore this Book!
I purchased this book quite a few years back when I lived in Texas. The recipes are not the typical mainstream Italian fare that shows up on restaurant menus. The food is amazing, many of the recipes just requiring a few simple ingredients and there are many stories about the local countryside, the abbey and the recipes. It is one of my all time favorite cookbooks. Easy directions to follow and you will love the arancine recipes, saffron risotto, Wanda's Involtini and the fabulous immense meatballs with ham, veal, pork, mortadella and cheese. Truly a book every kitchen should have.
Good book, but....
It's funny but I think they modify the recipes so they don't work out quite the way they should. You always hear about old women doing this,leaving out some ingredient or changing a quantity to keep it from being as good as theirs!
In particular, the pasta frolla recipe, an essential part of many sicilian desserts, had 22 tablespoons of baking powder in it which caused tart crusts to puff up like a cake and not be flat. Checking many other sicilian recipes for pasta frolla there is no baking powder in it.
Perhaps it's my lack of ability, perhaps not! But it created a Frankenstein tart that was still edible but more like fruit-topped dry cake.
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