Pomp and Sustenance: Twenty Five Centuries of Sicilian
Food--back in print! If there is one book that belongs on the shelf of food lovers, it is Sicilian Food
by Mary Taylor Simeti. This book is a classic, the definitive work on Sicilian
cooking and it is full of authentic, hard to find recipes gleaned from the author's
friends, family and acquaintances on the island itself. Originally published in
1989 under the title Pomp and Sustenance: Twenty Five Centuries of Sicilian
Food and then unavailable for almost ten years, Mary Taylor Simeti’s
affectionate, exhaustive work has come to be recognized as the definitive book
on the food, traditions and recipes of this sun-drenched island.
The author, an American married to a Sicilian, set out to discover Sicilian food
first hand. She haunted former convents and palaces where Palermo's libraries
have been maintained. She tested each ancient recipe herself and updated the
methods. Her directions are clear and easy to follow. The book is organized so
that the material reflects both the external influences of a series of conquerors,
and the domestic changes brought about by peasant, clergy and aristocrat
alike. Her chapter titles hint at the enticing discoveries waiting for the reader
and the recipes reflect the chapter titles.
There are recipes using the vegetable abundance of the Sicilian landscape, for
ice cream or granita, and, yes there are recipes for Virgins Breasts and
Chancellor's Buttocks. The book contains more than a hundred illustrations
from Sicilian archives and museums and the text quotes freely from Homer,
Plato, Apicius, Lampedusa, and Pirandello. Simeti's prose is so descriptive that to read it is to be in Sicily.
There are no comments for this product. CLICK HERE to be the first one to share your opinion!|
to rate this product