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Rizzoli, Spring 2017

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    For sale with exclusive rights in: WORLD
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    Distributor: Random House, Inc. Availability: On Sale Date: Mar 21, 2017 Carton Quantity: 8 $55.00 CAD
    $40.00 USD
Sicily
The Cookbook: Recipes Rooted in Traditions
By (author): Melissa Muller Photographs by: Sara Remington
9780847848652 Hardcover English General Trade COOKING / Regional & Ethnic / Italian Mar 21, 2017
$55.00 CAD
Active 8.8 x 10.3 x 1.2 in 336 pages 200 COLOR PHOTOGRAPHS Rizzoli
The first book to explore in depth the wonders of Sicilian cooking.
 
For millennia, Sicily has been a global crossroads, its cuisine marked by the different conquering groups drawn to its natural riches, from the Greeks and Arabs to the Normans and Spanish. The food is in essence Italian, but accented with exotic Mediterranean touches: pesto punched up with capers, gelato made with pistachios, pasta laced with saffron, and a penchant for sweet-and-sour preparations like caponata and strong flavors like wild fennel and oregano. Sicily tells the wonderful histories behind the classic dishes but also shows how contemporary chefs and home cooks are reinvigorating recipes in modern ways.
 
The product of years of careful research, Sicily gives a tour of the land’s culinary treasures, from the couscous of Lo Capo and the vines of Mt. Etna to the sea salt of Trapani and the black pigs of Mirto. The book gives foolproof instructions for all the cardinal dishes such as Arancini, Pasta with Sardines, and Swordfish Involtini, but there are also plenty of delicious contemporary recipes, such as Eggplant Parmigiana in a Glass, Butternut Squash Caponata, and Cannoli Millefoglie. Complete with travel notes and addresses to plan a trip, Sicily is sure to enchant readers everywhere.

“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

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.

From a young age, MELISSA MULLER spent her summers in the Sicilian village of Sant’Anna, where her grandmother was born. She received a master’s in journalism from Columbia University and a diploma from the International Culinary Center. Muller has helmed three acclaimed Sicilian restaurants in New York and has been featured in The New York Times, Saveur, and La Repubblica, as well as on The Food Network, Martha Stewart Radio, and Mike Colameco’s Real Food. She now lives on a farm with organic gardens and orchards in the remote countryside in the heart of Sicily. 

Author Residence: New York, NY

Author Hometown: New York, NY

Marketing: The author has cooked at events organized by the James Beard House, Condé Nast, Food and Wine, Macy’s DeGustibus Cooking School, and Williams-Sonoma.

Classes at Eataly are planned for the book’s launch. Her restaurant Facebook page has more than 5,000 followers.

She is planning to open a cooking school in Sicily in fall 16 to coincide with launch of this book.

Two major Sicilian wine importer consortiums have expressed interest in sponsoring a national 3-city tour that would include Chicago and San Francisco. Every dish includes a wine pairing.



Publicity: Coverage expected in Food & Wine, Bon Appetit, Saveur, Sauce, Cooking Light, Edible Communities publications,

Food sections of lifestyle magazines including Martha Stewart Living, O the Oprah Magazine, Redbook, Family Circle, GQ, Self, etc.

Food sections at top newspapers including NYT, WSJ, LAT, Chicago Tribune, Boston Globe, SF Chronicle, Houston Chronicle, and syndicates, etc.

Online coverage expected on all above web/social-arms plus Epicurious.com, FoodNetwork.com, Yahoo Food, Leite’s Culinaria, Chalkboard Magazine, Cookbook Junkies, Daily Meal, Eater.com, Food52.

“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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