Sicily, My Sweet: Love Notes to an Island, with Recipes for Cakes, Cookies, Pudd

Sicilian pastries are fanciful, bawdy, and brash. They are celebratory, superstitious, and some of the most show-stopping desserts around. Luckily, they are also quite easy to make at home now that Sicilian pistachios, almonds, flour, chocolate, sheep's milk ricotta, jasmine water, fragrant lemons, and fennel are easier than ever to procure. <p/> In Victoria Granof's expert hands, readers learn to make <b>Meyer Lemon and Bay Leaf Gelato</b>, Schiumone, a frozen mousse of <b>jasmine-scented almond milk</b>, Gela di Melone, a fruit pudding of <b>white melon and orange blossom</b>, and Pasticcini di Pistacchio Con Gelsomino, <b>pistachio and jasmine macarons</b>. <p/> &#8203;Full of gorgeous food and location photography, warm and witty headnotes, and expert recipes, <i>Sicily, My Sweet</i> is sure to transport and delight.<br><br><b>Author:</b> Victoria Granof<br><b>Publisher:</b> Hardie Grant North America<br><b>Published:</b> 10/15/2024<br><b>Pages:</b> 240<br><b>Binding Type:</b> Hardcover<br><b>Weight:</b> 2.20lbs<br><b>Size:</b> 9.80h x 7.60w x 1.10d<br><b>ISBN:</b> 9781958417492<br><p><b>About the Author</b><br><b>Victoria Granof </b>was named one of the most creative and inspiring women in food by <i>Cherry Bombe</i>, and a woman to follow by The Spruce Eats. She is one of today's most visionary and vibrant culinary artists. (She was also dubbed Cannoli Queen by<i> Bon Appétit.</i>) Her loyal clients include Martha Stewart Omnimedia, <i>Food & Wine, Vogue</i>, <i>Rachae