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Sweet Sicily : The Story of an Island and Her Pastries
by Victoria Granof and Linda V. Lewis and Thomas Michael Alleman and Melo Minnella

Overview - "Sweet Sicily" takes readers on a grand tour of the fascinating island of Sicily--to 26 pastry shops, as well as convents, restaurants, and private homes--to discover authentic recipes for desserts and pastries. In this charming cookbook, Granof serves up 106 dishes she's redeveloped especially for American kitchens.  Read more...

 
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More About Sweet Sicily by Victoria Granof; Linda V. Lewis; Thomas Michael Alleman; Melo Minnella
 
 
 
Overview
"Sweet Sicily" takes readers on a grand tour of the fascinating island of Sicily--to 26 pastry shops, as well as convents, restaurants, and private homes--to discover authentic recipes for desserts and pastries. In this charming cookbook, Granof serves up 106 dishes she's redeveloped especially for American kitchens. of color photos, 25 b&w photos. Print features.

 
Details
  • ISBN-13: 9780060393236
  • ISBN-10: 0060393238
  • Publisher: ReganBooks
  • Publish Date: September 2001
  • Page Count: 224


Related Categories

Books > Cooking > Courses & Dishes - Pastry
Books > Cooking > Regional & Ethnic - Italian

 
BookPage Reviews

Traveling on

St. Lucy's Eyes, Confessor's Cookies, Bones of the Dead, Triumph of Gluttony? Where are we and what are they? They're Sicilian sweets and we're in Sweet Sicily on another gastronomic gambol, touring a marvelous, mythical island. Our tour guide for this walk on the sweet side of a cuisine influenced by invaders from the ancient Greeks and Romans to the Saracens and Bourbons is Victoria Granof. A pastry chef and food stylist, Granof has explored Sicily's sweet secrets and gathered 106 unique recipes from the island's pastry makers and bread bakers - all of which can now be prepared in American home kitchens. Luscious photographs, anecdotes and enticing bits of history enhance the delights of the recipes and make this tempting tribute a prime prospect for the gift-giving season.

Sybil Pratt has been cooking up this column for more than five years.

 
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