Sicily, My Sweet
Love Notes to an Island, with Recipes for Cakes, Cookies, Puddings, and Preserves
Seiten
2024
Hardie Grant US (Verlag)
978-1-958417-49-2 (ISBN)
Hardie Grant US (Verlag)
978-1-958417-49-2 (ISBN)
A love letter to the iconic and often over-the-top desserts of Sicily, gorgeously styled and endearingly written by Victoria Granof, one of the great tastemakers in the food world.
Sicilian pastries are fanciful, bawdy, and brash. They are celebratory, superstitious, and some of the most show-stopping desserts around. Luckily, they are also quite easy to make at home now that Sicilian pistachios, almonds, flour, chocolate, sheep’s milk ricotta, jasmine water, and the highest quality pastured lard, as well as fragrant lemons, citrons, and fennel are easier than ever to procure.
In Victoria Granof’s expert hands, readers learn to make Meyer Lemon and Bay Leaf Gelato, Schiumone, a frozen mousse of jasmine-scented almond milk, Gela di Melone, a fruit pudding of white melon and orange blossom, and Pasticcini di Pistacchio Con Gelsomino, pistachio and jasmine macarons.
Full of gorgeous food and location photography, warm and witty headnotes, and expert recipes, Sicily, My Sweet is sure to transport and delight.
Sicilian pastries are fanciful, bawdy, and brash. They are celebratory, superstitious, and some of the most show-stopping desserts around. Luckily, they are also quite easy to make at home now that Sicilian pistachios, almonds, flour, chocolate, sheep’s milk ricotta, jasmine water, and the highest quality pastured lard, as well as fragrant lemons, citrons, and fennel are easier than ever to procure.
In Victoria Granof’s expert hands, readers learn to make Meyer Lemon and Bay Leaf Gelato, Schiumone, a frozen mousse of jasmine-scented almond milk, Gela di Melone, a fruit pudding of white melon and orange blossom, and Pasticcini di Pistacchio Con Gelsomino, pistachio and jasmine macarons.
Full of gorgeous food and location photography, warm and witty headnotes, and expert recipes, Sicily, My Sweet is sure to transport and delight.
Victoria Granof was named one of the most creative and inspiring women in food by Cherry Bombe, and a woman to follow by The Spruce Eats. She is one of today’s most visionary and vibrant culinary artists. (She was also dubbed Cannoli Queen by Bon Appétit.) Her loyal clients include Martha Stewart Omnimedia, Food & Wine, Vogue, Rachael Ray Everyday, Delish, Bon Appétit, Food 52, Epicurious, WSJ, New York Magazine, New York Times Magazine, New York Times Food, Refinery 29, and Men’s Journal. She is the author of four cookbooks and has styled or developed scores of others, most recently Please Wait to be Tasted.
| Erscheinungsdatum | 01.10.2024 |
|---|---|
| Zusatzinfo | Full colour throughout |
| Sprache | englisch |
| Maße | 187 x 248 mm |
| Gewicht | 1010 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-958417-49-1 / 1958417491 |
| ISBN-13 | 978-1-958417-49-2 / 9781958417492 |
| Zustand | Neuware |
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