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.