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Location: Home» Island Cuisine » General » Foods of Sicily & Sardinia and the Smaller Islands

Foods of Sicily & Sardinia and the Smaller Islands

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Author: Giuliano Bugialli
Creator: John Dominis
Publisher: Rizzoli International Publications
Category: Book

List Price: ~~$37.50~~
Buy Used: $14.99
You Save: $22.51 (60%)

Rating: 5.0 out of 5 stars

3 reviews
Sales Rank: 555137

Media: Paperback
Pages: 304
Number Of Items: 1
Shipping Weight (lbs): 3.6
Dimensions (in): 11.9 x 9.1 x 0.9

ISBN: 0847825027
Dewey Decimal Number: 641
EAN: 9780847825028
ASIN: 0847825027

Publication Date: October 11, 2002
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Book has minor shelf wear and is a little dusty/dirty along its edges. This is a new book that received the above wear during its delivery. Has remainder mark.

Also Available In:

•	Hardcover - Foods of Sicily & Sardinia and the Smaller Islands

Editorial Reviews:

Product Description

From the author of The Foods of Italy and The Foods of Tuscany comes a gorgeous book on the fantastic food of Italy's islands-- Sicily and Sardinia and their small neighbors, Elba, Giglio, Capri and Ischia.

Giuliano Bugialli, one of the world's leading Italian food authorities, has turned his attention to these magical places where the food is varied and unlike what is found in any other Italian region. The choices range from the seafood of the rocky coasts to the rich meats from inland, and the fabulous herbs and vegetables, cheeses, breads and desserts that are everywhere. Geography and history are responsible for such exotic accents as saffron-- Sicily's is the finest in the world-- and almonds, jasmine and honey.

Here, then, are recipes for lamb cooked with saffron and artichokes, sweet peas with mint, calamari stuffed with pasta, tuna in a vinegar sauce, and gelato scented with jasmine. Bugialli also offers photo essays on Palermo's tumultuous Vucciria, one of the world's outstanding food markets; local festivals; tuna fishing off the coast of Sicily; and the baking of the ancient bread called carta da musica.

The glorious photography was made on location, with ancient ruins, fishing boats, rugged landscapes, cathedrals, village streets and bustling markets providing the settings for the food. The photographer, John Dominis, also collaborated with the author on the hugely successful Foods of Italy, Foods of Tuscany, and Bugialli on Pasta.

Customer Reviews:

5 out of 5 stars

Gorgeous Cookbook with Wonderful Recipes August 10, 2005
Kyra_Athena (Georgia USA)
5 out of 5 found this review helpful

This cookbook is stunning. It is done in the oversized format with lots of pictures and details. Mr. Bugialli gives information about the food and the people. I think I went through this book 2-3 times just looking at it and reading it before I even looked at the recipes. Good stuff in here, especially if you like seafood. (What else would people on an island eat?)Some of the items may be difficult, if not impossible to find, but he gives easy substitutions for most of them.

5 out of 5 stars

Incredible! July 30, 2002
Toshiaki Okuma (Seattle, WA USA)
6 out of 6 found this review helpful

If you are familiar with the Sardinian area and the food of the land, you will LOVE this book. It is beautifully written and the pictures will astound you. Take the time to buy and enjoy this book, you'll have it for a long time.

5 out of 5 stars

Intense, clean, honest flavors - and almost dairy-free! September 4, 1997
16 out of 18 found this review helpful

My household is full of eaters who are allergic to dairy products - but are Italian and love Italian food. Bugialli's book on Sardinian cooking saved the day. This book lets US-based cooks, using common (or easy to find) ingredients, create authentic Italian dishes that taste wonderful and are virtually dairy-free. The desserts section, of course, relies fairly heavily on dairy products. But the flavors provided by the main courses are so intense and clean, you can skip dessert and still be completely satisfied. Grazie, Signor Bugialli

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