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BUGIALLI'S ITALY FOODS OF SICILY AND SARDINIA IntroductionTHE BEST OF BUGIALLI FOODS OF TUSCANY BUGIALLI ON PASTA FOODS OF ITALY CLASSIC TECHNIQUES OF ITALIAN COOKING THE FINE ART OF ITALIAN COOKING |
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Foods of Sicily and Sardinia And the Smaller Islands |
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1996, New York Rizzoli International The third installment in Giuliano's continuing love affair for gloriously illustrated cookbooks, this volume takes on the fantastic food of Italy's islands -- Sicily and Sardinia and their smaller neighbors, Elba, Giglio, Capri, Ischia. Geography
and history have given to these magical places a cuisine more varied and
open to exotic accents than anywhere else in Italy.Recipes
range from lamb cooked with saffron and artichokes, to sweet peas with mint,
calamari stuffed with pasta, tuna in a vinegar sauce, and jasmine scented
gelato. Photo essays on local festivals, Palermo's Vucciria food market,
tuna fishing and the baking of ancient breads, are also included. |
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 ISBN 0-8478-1924-8 Hardcover, 304 pages More than 200 full-color photographs Photographs by John Dominis Design by Nai Chang |
 READ THE INTRODUCTION |
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