Summary
A love letter to one of the oldest, most richly varied food cultures of Europe. Sicily is a frugal peasant land with a simple cuisine, and yet full of ornate glamour and extravagance. Ben Tish unlocks the secrets of Sicily’s culture and food within these pages, diving into its diverse tapestry of cultural influences.
Sitting at the heart of the Mediterranean, between east and west, Europe and North Africa, the food of Sicily is full of citrus, almonds and a plethora of spices, mixing …
Book Details
| ISBN-13: | 9781472982759 |
|---|---|
| ISBN-10: | 1472982754 |
| Author: | Ben Tish |
| Publisher: | Bloomsbury |
| Imprint: | Bloomsbury Natural History |
| Format: | Hardcover |
| Number of Pages: | 304 |
| Release Date: | 2 July 2021 |
| Weight: | 1.08kg |
| Dimensions: | 32mm x 196mm x 248mm |
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Critics Review
The book explores the island through its food, taking in traditional dishes, both simple and extravagant, as well as recipes that he has created, inspired by the sun-soaked Mediterranean way of life. – Tony Turnbull * Times Magazine *
[A] delightfully delicious departure from the typical Italian cookbook. * Publishers Weekly *
This brightly covered book introduces the island, located just off the toe of Italy, with its history and diverse mix of cultures… Recipes are inspired by Sicilian produce, cooking styles and sun-soaked Mediterranean way of life… Sounds like heaven to me. – Lisa Jenkins * The Caterer *
A mouth-watering treat * Daily Mail *
Ben Tish
Ben Tish is the Culinary Director of the Stafford London in St James’s, where he oversees the food offering throughout the hotel including the Game Bird restaurant, the American bar and private dining. In September 2019 Ben opened Norma, a Sicilian-Moorish influenced restaurant. The restaurant features a bespoke raw bar serving Sicilian-style crudos and a first-floor bar serving seasonal, understated cocktails and a selection of Marsala served by the glass. Ben appears regularly on TV including Saturday Kitchen , Sunday Brunch , and Masterchef and writes for Delicious , Guardian , Telegraph , Times , Noble Rot , Restaurant magazine, Chef magazine, and other publications. This is his fourth book. Ben lives in East London with his wife Nykeeta and his French bulldogs.
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