{"product_id":"sicily-isbn-9780847848652","title":"Sicily","description":"\u003cb\u003eThe first book to explore in depth the wonders of Sicilian cooking.\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e 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.\u003cbr\u003e  \u003cbr\u003e The product of years of careful research, \u003ci\u003eSicily \u003c\/i\u003egives 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, \u003ci\u003eSicily\u003c\/i\u003e is sure to enchant readers everywhere.\u003cbr\u003e\u003cbr\u003e “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.”\u003cbr\u003e —Mike Colameco, host of \u003ci\u003eMike Colameco’s Real Food\u003c\/i\u003e“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.”\u003cbr\u003e —Mike Colameco, host of \u003ci\u003eMike Colameco’s Real Food\u003c\/i\u003e\u003cbr\u003e  \u003cbr\u003e “\u003cb\u003eMelissa’s book is like poetry to me\u003c\/b\u003e. 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.”\u003cbr\u003e —Gabriele Corcos, \u003ci\u003eNew York Times \u003c\/i\u003ebestselling coauthor of \u003ci\u003eExtra Virgin: Recipes and Love from Our Tuscan Kitchen\u003c\/i\u003e\u003cbr\u003e  \u003cbr\u003e “Just about everything I’ve come to know and love about Sicilian food, wine, history, and culture is thanks to Melissa Muller. \u003cb\u003eNow, with this captivating book, Melissa can share her ardor and wisdom about Sicily with the wider world of readers, cooks, and diners. \u003ci\u003eSicily: The Cookbook\u003c\/i\u003e is a definitive work of culinary brilliance, family lore, and narrative writing.\u003c\/b\u003e It announces the arrival of a new generation’s M.F.K. Fisher or Alice Waters.”\u003cbr\u003e —Samuel G. Freedman, author of \u003ci\u003eLetters to a Young Journalist\u003c\/i\u003e and professor at Columbia University's Graduate School of Journalism\u003cbr\u003e\u003cbr\u003e\"Sicily is a center of fusion cuisine — spicing traditional Italian recipes with flair from elsewhere in the Mediterranean. Here \u003cb\u003eMelissa 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.\u003c\/b\u003e Her text also offers tips on finding great produce and attending festivals if you plan to visit.\"\u003cbr\u003e—\u003ci\u003eMetrosource NY\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"If I could give 100 points to a tomato sauce, I would give it to Feudo Montoni. Call me the Tomato Advocate. Fabio Sireci gives the estate its wine identity, and Melissa Muller its food identity (check out her beautiful book \"Sicily: The Cookbook: Recipes Rooted in Traditions\"). The Montoni farm has grapevines, grains, legumes, and vegetables. It makes pasta and the best tomato products I have ever tasted, such as sugo from crushed tomatoes, passata and tomato concentrate or paste. I got my hands on a few jars of their tomato sauce, and I can still taste it in my mind. Happily, I am reminded of that perfection every time I have the opportunity to taste these meticulous and beautifully crafted wines.\" —Robert ParkerFrom a young age, \u003cb\u003eMELISSA MULLER\u003c\/b\u003e 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 \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eSaveur,\u003c\/i\u003e and \u003ci\u003eLa Repubblica\u003c\/i\u003e, as well as on The Food Network, Martha Stewart Radio, and \u003ci\u003eMike Colameco’s Real Food\u003c\/i\u003e. She now lives on a farm with organic gardens and orchards in the remote countryside in the heart of Sicily. ","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":46304303022309,"sku":"NP9780847848652","price":42.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780847848652.jpg?v=1767736597","url":"https:\/\/k12savings.com\/products\/sicily-isbn-9780847848652","provider":"K12savings","version":"1.0","type":"link"}