FOODS OF SICILY AND SARDINIA AND THE GEB - Tapa blanda

"Giuliano has long been my favorite authority on Italian food, and this new work is just one more reason why. I have never had anything but success and high praise when following his intriguing, precise recipes. And the luscious photographs by the incomparable John Dominis serve up a delectable lagniappe."--Mimi Sheraton "How exciting to have a master chef and culinary historian turn his attention to the food and culture of Sardinia and Sicily. In this beautiful book, Giuliano Bugialli serves up exquisite dishes that evoke the sights and scents of Italy's enchanted islands. After reading "Foods of Sicily and Sardinia," I was torn between cranking up my stoves and phoning up my travel agent!"--Michael Romano

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.