Sicily is set to become the category-killer for this region’s cooking, in the way of My Calabria, The Tuscan Sun Cookbook, or Polpo: A Venetian Cookbook. The few Sicilian cookbooks that exist focus on only the familiar classic dishes; none has the scope or the authenticity of this one. Sicily has many of the components that made Jerusalem a sleeper hit: naturally healthy Mediterranean cooking; evocative beautiful photography of an ancient destination; and recipes just exotic enough but not intimidating.
This book brings modern-day Sicilian cuisine to life, giving context to it while offering more than 100 fresh and contemporary dishes people will want to cook today. The author, with a journalistic rigor, has traveled all over the island, documenting each town’s fascinating historic food culture, but also uncovering the forward-thinking ways that new chefs and home cooks are using to revitalize recipes.
|Dimensions||216 × 254 mm|
Melissa Fasulo Muller is a veteran chef and writer with 18 years of experience cooking professionally. Her restaurant in Chelsea, Eolo, was rated by Gayot as one of the top 10 Italian restaurants in New York City for three consecutive years. It reflects Muller's passion for contemporary Sicilian cuisine. Muller has appeared in The New York Times, New York Magazine's Grub Street, Time Out, and Zagat, as well as other local publications. She competed on the Food Network show Chopped and has been a guest on Martha Stewart Radio. She grew up in New York City but spent summers in the rural Sicilian town where her grandmother was born.