Pomp and Sustenance is a celebration of one of the oldest, most varied, and best-loved cuisines of Europe, at once frugal and extravagant, robustly simple yet often handsomely ornate. For twenty-five centuries, the people of Sicily have been creating what is perhaps the basic cuisine of Europe on the beautiful island in the heart of the Meditteranean.
Beginning with the oldest and most elementary components in the Sicilian diet, Mary Taylor Simeti surveys the bounty of the Sicilian table and Sicilian history. Simeti provides authentic recipes as well as evocations of the dishes' origins: from the simple glories of vine, olive, and wheat to the culinary innovations of Arab and Norman invaders; from the plain but mouth-watering dishes prepared by peasants in the Middle Ages to the ritual luxuries of Sicily's aritocracy; from the succulent delicacies made in monasteries and covents to the street-food pleasures that have become favorites all over the world.
With more than 100 photographs and illustrations, this comprehensive volume is a book to cook from, a book to read, and a book to treasure as a testament to one of the finest cuisines in the world.
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Mary Taylor Simeti was born and raised in New York City. In 1962 she made her first trip to Sicily, where she now lives with her husband and their two children. She is the author of "On Persephone's Island: A Sicilian Journal" and co-author of "Bitter Almonds: Recollections and Recipes from a Sicilian Girlhood."From Publishers Weekly:
While restoring her husband's family farmhouse in Sicily during the 1970s, American-born longtime Sicily resident Simeti ( On Persephone's Island ) discovered the "very ancient past"--specifically, culinary--of peasant culture in a maritime land. "Bookish browsing" led her "far afield" to an "eccentric vision of food" unveiled in this chronicle of the island's rich heritage, bequeathed by invaders, exacted by the hunger of the poor and marked by the aristocracy's "ability to transform the extraordinary" and make it their own. In a lighter tone, the expatriate celebrates street food, convent confections and ice cream--adored by Sicilians and descended from a sort of ur-sherbet ("sarbat") made by the Saracens. Simeti writes exquisitely of the foods of Odysseus and the cult of Aphrodite, of capers "trailing long sprays of coin-shaped leaves." Cups and tablespoons may appear foreign at such moments, but classic recipes are presented as meticulously as historical data. Readers may be moved to follow the example of Alexis of Tarentum, who in the fourth century B.C. "learnt to cook so well in Sicily" that he caused "banqueters to bite . . . the plates for joy." Illustrated.
Copyright 1989 Reed Business Information, Inc.
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Descrizione libro Alfred A. Knopf, 1989. Hardcover. Condizione libro: New. New Book & Dust Jacket. Lightest of shelf/storage wear. SHIPS WITHIN 24 HOURS! Tracking Provided. DHL processing & USPS delivery for an average of 3-5 Day Standard & 2-3 Day Expedited! FREE INSURANCE! Fast & Personal Support! Careful Packaging. No Hassle, Full Refund Return Policy!. Codice libro della libreria mon0000675254
Descrizione libro Alfred A. Knopf, 1989. Hardcover. Condizione libro: New. book. Codice libro della libreria M0394568508
Descrizione libro Alfred A. Knopf, 1989. Hardcover. Condizione libro: New. Never used!. Codice libro della libreria P110394568508