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Pomp and Sustenance: Twenty-Five Centuries…
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Pomp and Sustenance: Twenty-Five Centuries of Sicilian Food (original: 1989; edição: 1989)

de Mary Taylor Simeti

MembrosResenhasPopularidadeAvaliação médiaMenções
1398150,775 (4.5)4
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.… (mais)
Membro:swisnia
Título:Pomp and Sustenance: Twenty-Five Centuries of Sicilian Food
Autores:Mary Taylor Simeti
Informação:Alfred a Knopf (1989), Hardcover, 336 pages
Coleções:Sua biblioteca
Avaliação:
Etiquetas:Cookery

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Pomp And Sustenance: Twenty-five Centuries of Sicilian Food de Mary Taylor Simeti (1989)

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Mostrando 1-5 de 8 (seguinte | mostrar todas)
A recipe book with long, wonderfully helpful introductions to the various categories of Sicilian food. I recommend reading it together with Simeti's companion book on Sicily On Persephone's Island: A Sicilian Journal. (Read my review of both books there.)

I don't envision myself actually making any of these dishes (but then, who knows?), but I certainly know what I am going to order on my next visit to Sicily's many wonderful restaurants. Heartily recommended as reading material for any planned trip to Sicily. ( )
  pbjwelch | Jul 26, 2017 |
Excellent cookbook for Sicilian cooking. There are very few recipes or books for Sicilian cooking. This book includes dialy meals as well as special holiday recipes.Everything from antipasto to gelato! This would be better in hardcover for use during cooking.The softcover has very good binding,but not very convenient for use during cooking. Excellent quality book. ( )
  LauGal | Aug 16, 2016 |
The best English language, general interest book I have come across. The bibliography is useful for further, more detailed, research. ( )
  Cacuzza | Nov 24, 2013 |
As rich in historical detail as it is in wonderful authentic Sicilian recipes! ( )
  Christine16 | Feb 10, 2013 |
Pomp and Sustenance is a book for those who want not only recipes but the world they come from. Fascinating and delightful reading! ( )
  Katherine_Ashe | Aug 19, 2011 |
Mostrando 1-5 de 8 (seguinte | mostrar todas)
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the UK edition is published as Sicilian Food by Grub Street; the original edition was published in the US by Alfred Knopf as Pomp and Sustenance: Twenty-Five Centuries of Sicilian Food
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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.

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