Sicilian ITALIAN Cookbook First Edition

CIAO SICILY by Damian Mandola & Johnny Carrabba Recipes from the PBS Series CUCINA SICILIA 2003 First Edition 192 pages Hard Cover with Dust Jacket – 10” X 9” X .75” Like New Condition No Writing or Marks in book Forward by Grace Mandola Photography by Watt M. Casey Jr. This book has a very personal feel to it. It tells the story of the meaning of food To the Testa Mandela family. “Making people happy with food, even in the Worst of times. Believing that eating good things makes you feel better…because We always make good things with love. If you’re not going to cook with love, then don’t even bother...to read this book. There are many Italian cookbooks, but this is only the second Sicilian cookbook I have ever found. Most people clump Sicilian and Italian together. However, my Mother’s Family comes from Naples (Northern Italy) and my Dad’s Family comes from Sicily. They may cook the same foods, but their technics and ingredients are Certainly different. The Sicilian Pantry List talks about the most important ingredients that make up the Sicilian culinary personality (Almonds, Anchovies, Aniseed, Basil, Bay Leaves, are a few) The Basics and Techniques Section gives ingredients and explicate directions on preparing: Fish Stock, Pizza Dough, Polenta, Breadcrumbs, Ricotta Salata, and of course Garlic are all explained in detail. Then there are the outstanding Recipes. All with the Sicilian touch. Colored Photos, Easy to Follow