- Hardcover: 352 pages
- Publisher: Knopf (Oct 29 1996)
- Language: English
- ISBN-10: 0679425101
- ISBN-13: 978-0679425106
- Product Dimensions: 20.7 x 3.2 x 24.2 cm
- Shipping Weight: 984 g
- Average Customer Review: 3.8 out of 5 stars See all reviews (6 customer reviews)
- Amazon Bestsellers Rank: #791,614 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Amazon
Giovanna Tornabene opened a restaurant in her home in the Madonie Mountains of Sicily in 1978 because it seemed the only way to hold on to her family's centuries-old estate. In La Cucina Siciliana di Gangivecchio, her daughter, Wanda, who helps run this restaurant on the secluded family estate, shares the history of their family, the estate and the colorful evolution of Sicilian cooking. Michele Evans captures the graceful generosity, spontaneity and charm of both mother and daughter in this work. It features veal and pumpkin stew made with just four ingredients; Swordfish in Umido, steamed with oregano and garlic; cauliflower drizzled with lemon juice and olive oil; a tart filled with sweetened ricotta studded with chocolate chips; and 200 other dishes. This is the simple yet deeply flavored, humbly sophisticated food that makes Sicily a culinary paradise.
From Publishers Weekly
The mother-and-daughter authors of this charming cookbook run a restaurant in a restored 14th-century monastery in rural Sicily. Their unique recipes will foil many common preconceptions about Sicilian cuisine: not on the Western part of the island, the Tornabenes exhibit little Arab influence; nor, being inland, do they rely heavily on fish. Rice Balls in Chicken Broth, Milk Croquettes and Quacelle-Style Fava Bean and Potato Casserole all make something delicious out of virtually nothing. A salad of Arugula with Pine Nuts and Pomegranate and the restaurant's signature Veal Rolls Stuffed with Ham, Provolone and Pecorino are more sophisticated. The Tornabenes throw in Sicilian classics like Baked Sardines Stuffed with Pine Nuts and Currants and two types of Rice Ball Croquettes. The company is as spirited as the food as, with help from cookbook and travel writer Evans, the Tornabenes spin engaging tales. On their first trip to New York, they transported a rolling pin and some cheese; occasionally, they've been too softhearted to eat the animals they've raised (including a wild boar named Giorgina); they describe a bread-making experiment conducted with friends who "need wine like cars need gasoline to work." Family photos and recipes from Paolo Tornabene (Wanda's son, Giovanna's brother) and his wife, Betty, who together run a nine-room inn in what was originally the stable, enhance this warm and friendly volume. 35,000 first printing.
Copyright 1996 Reed Business Information, Inc.
Copyright 1996 Reed Business Information, Inc.
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Most helpful customer reviews
3.0 out of 5 stars
Good recipes; lousy binding,
By California home cook (Alameda) - See all my reviews
This review is from: La Cucina Siciliana di Gangivecchio/Gangivecchio's Sicilian Kitchen: Recipes from Gangivecchio's Sicilian Kitchen (Hardcover)
The book contains straightforward, easy recipes that let good ingredients shine through. It's a good reference for recipes suitable for every day home cooking. But the binding is atrocious! Clumps of pages started falling out after my first use of the book. That shouldn't happen with a book [of this price]. As a result, I wouldn't bother buying the book unless it came at a VERY steep discount.
5.0 out of 5 stars
great recipes from a very good restaurant,
By Mahj Mom "mahjmom" (Redondo Beach, CA United States) - See all my reviews
This review is from: La Cucina Siciliana di Gangivecchio/Gangivecchio's Sicilian Kitchen: Recipes from Gangivecchio's Sicilian Kitchen (Hardcover)
If you like to cook and you want authentic Southern Italian cooking (compared to the Tuscany inspired cooking that has been all the rage), then this is absolutely the best cookbook you can buy...with the possible exception of the Tornabene's new cookbook,which I am just about to buy. The recipes are pretty easy to follow, but most require either a fair amount of prep or some time to stir the pot. The pasta dishes are fantastic. My family loves the fava bean recipes (I cooked one as a joke in honor of Silence of the Lambs, but it was a hit, so I've been making them ever since) and the anchovy tomato sauce. I love this cookbook so much that I actually made the trip to the restaurant. It's not a place you get to by accident, you really have to want to go because it is way way out in the middle of Sicily. But the food there is excellent, and I was lucky enough to eat things familiar to me from the cookbook, as well as some new dishes. I'm not sure I'll ever try any of the desserts in this cookbook (too much work) but I've eaten some of them at their restaurant - and I can recommend them highly!P.S. If you decide to make the trek, I recommend that you stay at their hotel. The grounds of Gangivechio are lovely and worth enjoying on their own.
5.0 out of 5 stars
Excellent, easy pasta recipes,
By A Customer
This review is from: La Cucina Siciliana di Gangivecchio/Gangivecchio's Sicilian Kitchen: Recipes from Gangivecchio's Sicilian Kitchen (Hardcover)
This is one of my most frequently used cookbooks (and I have a lot of them) just for the pasta section. The recipes are simple enough to use for everyday, and good enough to use for company. The ditali with spinach, the rigatoni daniela, the arugula and fresh tomato sauces, the zucchini pasta sauce---all are easy, draw raves from guests, require no special ingredients, and taste like the wonderful pastas I had in trattorias in Sicily. The risotto recipe is the best I've ever used; the salads are also good; the desserts and main dishes are mostly too complicated for daily use, or for any but the experienced cook.
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