A Romance Cookbook: No other Italian region has inspired as much recent media attention among travelers, wine lovers, and food enthusiasts than Sicily: from the New York Times to Food & Wine. The slopes of the island’s active volcano, Mount Etna, produce some of the most sought-after wines in Italy. Yet while interest in this fascinating island continues to grow, few contemporary cookbooks have addressed its culinary riches.
Wide-ranging Content: Recipes include popular street foods, dishes found in rosticcerias (Sicilian “fast food” restaurants), classics such as Pesto alla trapanese (Sicilian basil pesto with almonds and tomatoes), and contemporary twists to classics. All recipes include wine or beer pairings.
Travel Companion: Informative text and sidebars introduce culinary destinations for the food-loving traveler—from food festivals to the best locales to enjoy the island’s unique food products. The book is sure to inspire your next trip.
Italian-American Heritage: There are more than 15 million Italian-Americans, and a huge proportion of them are of Sicilian descent. Now more and more are interested in rediscovering their roots and taking newfound pride in their heritage. This book makes a perfect gift especially among such families, and with its contemporary focus will appeal to a younger generation too.
Culinary Gems: Sicily is world-renowned for specialties that are nowhere else produced with the same quality: pistachios from Bronte, capers from Pantelleria, chocolate from Modica, the lemons of Salemi, Piacentino cheese from Enna. The book serves as a guide for how to make the best use of these gems. These also could lend themselves to merchandising opportunities in special sales outlets.
“Melissa shares her lifelong passion for Sicilian food, through firsthand narrative loaded with recipes and beautiful photographs, giving us an insider’s view of this magical island.”
—Mike Colameco, host of Mike Colameco’s Real Food
“Melissa’s book is like poetry to me. Her attachment and sense of belonging to her land and its heritage is palpable in every paragraph, captured in each picture, and summed up in a beautiful and delicious story. We share that bittersweet melancholy for our Italian land that is at the origin of our passionate work: being able to tell these stories is a privilege and an honor, and Melissa has done an impeccable job at it.”
—Gabriele Corcos, New York Times bestselling coauthor of Extra Virgin: Recipes and Love from Our Tuscan Kitchen
“Just about everything I’ve come to know and love about Sicilian food, wine, history, and culture is thanks to Melissa Muller. Now, with this captivating book, Melissa can share her ardor and wisdom about Sicily with the wider world of readers, cooks, and diners. Sicily: The Cookbook is a definitive work of culinary brilliance, family lore, and narrative writing. It announces the arrival of a new generation’s M.F.K. Fisher or Alice Waters.”
—Samuel G. Freedman, author of Letters to a Young Journalist and professor at Columbia University’s Graduate School of Journalism
“Sicily is a center of fusion cuisine — spicing traditional Italian recipes with flair from elsewhere in the Mediterranean. Here Melissa Muller funnels summers spent visiting her grandparents on the island into recipes for antipasti, fish, meat and dessert in language even novice cooks can understand. It feels like learning family recipes in her grandparents’ kitchen. Her text also offers tips on finding great produce and attending festivals if you plan to visit.”
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