Made In Sicily Hardcover – Jan 20 2012
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'It's difficult to top Giorgio Locatelli's last book, the magnificent Made in Italy. But with Made in Sicily, a tome devoted to the food of that magical island, he might just have done it. In fact, it's possibly the best book on Sicilian food in the English language...A classic from one of the great Italian chefs.' Tom Parker-Bowles, Mail on Sunday --This text refers to an alternate Hardcover edition.
About the Author
Michelin-starred Giorgio Locatelli is one of Britain's best known Italian chefs. Giorgio began his career at his family's restaurant in Italy before coming to London. He was head chef at Zafferano in London from its opening to a storm of praise and press coverage in 1994, before moving in 2002 to open Locanda Locatelli, where he remains chef-patron. --This text refers to an alternate Hardcover edition.
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I love the recipe collection. Despite my massive #of cookbooks, there are plenty in here that I found new and/or different. Great array of pastas (along with an excellent narrative on the history of pasta in Italy which dispells some of the mythology that Marco Polo brought it all back from China since the author references Estruscan and Roman drawings and also medieval writings which contain pastas and all predate Marco Polo's journey...who knew??) I find most of the recipes very accessible in terms of ingredients and difficulty - I usually don't care about this point at all because this is not remotely an issue where I live, but I mention it because I've read many a tirade against cookbook authors from folks who live where imported food items must be scarce. That said, there are a few ingredients mentioned that will be nearly impossible to find and in those cases he does mention alternatives.
I find the book very accessible and somehow he makes all the food seem very familiar. I don't find that necessarily true in other cookbooks on this same subject. Lots of great fresh vegetable-based recipes with straightforward cooking methods. To be clear, this IS Sicilian food so it is based on ingredients like anchovies (plenty!), eggplant, olives, artichokes, tomatoes, more anchovies, capers, dry pastas, broccolis, etc etc. If you aren't keen on these ingredients, this is not for you. There is a great concise section on Sicilian wines. A dynamite section on frozen desserts (granite, ice cream...mmmm)with some excellent background on the 'whys' of technique.
I could go on and on but I am heading off to whip up some of the artichoke caponata and then read some more of his great tales of Sicily. This book is a great thing for anyone who plans to travel there: I travel to other parts of Italy periodically and found that one of the best portals into local culture is taking the time before I go to get up into the food culture; this and his other book are superb and even if you don't plan to travel there, I think reading what he shares is a great alternative.
Final word: EXCELLENT!!
The minute I saw that Made in Sicily was available, I ordered it. It arrived yesterday and I've done nothing but dream about cooking every recipe. While a slightly smaller physical volume than Made in Italy, Made in Sicily is still a large-scale hardcover with over 400 pages. There are lovely anecdotes of his Sicilian experiences, and a contagious enthusiasm for the simplicity of Sicilian cooking, done with the freshest seasonal ingredients.
The food photography is beautiful, but every recipe in the book feels approachable for a home cook. Inspiration, simplicity and delicious traditions are all beautifully presented in this book. Mr Locatelli continues to inspire.
The recipes are simple, and there are so many of them - I think I may have tried 10% of them, in the form of dozens and dozens of delicious meals.
He fell in love with Sicily after his first visit.
And you will fall in love with his cookbook.
Very little is complicated because the ingredients are so special and so simple.
My favorite is parsley and garlic.
You start by crushing and flattening with a knife until it becomes a paste 1 clove a garlic. Then put on top 4 little handfuls of flat leaf parsley and chop very finely through the garlic until the two flavors mingle.
Use on top of anything!
This book is loaded with very large and gorgeous pictures of both the food,and the Sicilian people.
"Made in Sicily" is a wonderful introduction to Sicilian cooking and the island.
It will make you want to get on the next plane for Sicily.