Book: Sicilian Seafood Cooking

Sicilian Seafood Cooking

383 pages, published by New Holland Publishers.

Hardback edition November 2011
Paperback edition December 2014

From the publishers:

Like all true Italian cooking, Sicilian cuisine is intensely regional. Sicilian Seafood Cooking takes readers on a culinary journey around Sicily, using seasonal produce and traditional cooking methods and techniques. The book is layered with fascinating information about the origins of recipes and information about sustainability issues.

Sicilian Seafood Cooking is lively, authoritative and attractive collection of 120 traditional recipes for seafood and its accompaniments—including a great variety of first- and second-course dishes, food for feasts, special sauces and delicious vegetables. Marisa devotes an entire chapter to the classic Sicilian dish, caponata, with no less than nine different recipes.

“The recipes are not just a collection of what my mother cooked, which has been the case in most books I’ve read on Sicilian food,” she says. “I ate in lots of restaurants all over the island, as well as with my family – some who live in Ragusa, others in Catania and Augusta. I spoke to restaurant staff about their menus and compared them with what I already knew and what I found out from research. Then I recreated the best versions of the recipes for the book.”

 

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Special emphasis on Sicilian recipes within Italian regional cuisine in an Australian context