The Food of Sicily
Recipes from a Sun-Drenched Culinary Crossroads
$52.75
- Hardcover
320 pages
- Release Date
4 October 2023
Summary
For cooks and travel aficionados, the ultimate book of Sicilian home cooking recipes, written by Fabrizia Lanza, owner of the renowned Anna Tasca Lanza cooking school.
From Chickpea Fritters (Panelle) to Pasta with Eggplant and Tomatoes (Pasta alla Norma) to Fennel-Orange Salad with Black Olives (Insalata Finocchio e d’Arancia con Olive), Sicily boasts a culinary identity marked by dishes as storied and diverse as the island’s landscape. With its craggy mountain range…
Book Details
| ISBN-13: | 9781579659868 |
|---|---|
| ISBN-10: | 1579659861 |
| Author: | Fabrizia Lanza, Guy Ambrosino |
| Publisher: | Workman Publishing |
| Imprint: | Artisan Books |
| Format: | Hardcover |
| Number of Pages: | 320 |
| Release Date: | 4 October 2023 |
| Weight: | 1.43kg |
| Dimensions: | 276mm x 208mm x 28mm |
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What They're Saying
Critics Review
“This book evokes everything I love about Sicily—its diverse cuisines, its rustic timeless beauty, the land itself. Fabrizia is a born teacher as well as a brilliant cook. She serves a history lesson along with each meal, and the food is exquisite.”—Alice Waters, chef, restaurateur, and author
“Fabrizia Lanza calls herself a hungry anthropologist. She understands that food means nothing without context; she knows every bite we eat has a story and a cultural connection. This book, as with everything Fabrizia touches, is smart, beautiful, and genuine. I am a hungry, grateful reader.”
—David Tanis, chef and author
“Of all of Fabrizia Lanza’s books, this one is my favorite. It’s filled with enticingly original recipes I can’t wait to make.”—Ruth Reichl, author of Save Me the Plums
About The Author
Fabrizia Lanza
Fabrizia Lanza grew up as part of a renowned Sicilian winemaking family, which meant immersion into the food and wine worlds from birth. She studied in France and northern Italy and worked as an art curator in the museum world for 25 years. In 2006, Fabrizia returned to Sicily to help run her mother Anna Tasca Lanza’s cooking school, where she continues to build on her mother’s legacy. Fabrizia is the author of several books in both English and Italian, including Olive, A Global History, Coming Home to Sicily, and Tenerumi. She has also produced two short documentaries Amuri: The Sacred Flavors of Sicily and Amaro.
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