Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 19, 2014
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Sicily

Baked Sardines
(Seafood)
Baked fresh sardines with olive oil and bread crumbs
posted: 12/29/2006

Beef Tongue in Sweet and Sour Sauce
Lingua all’Agrodolce
(Variety Meats)
Braised beef tongue in the Sicilian Baroque style of sweet and sour
posted: 01/27/2010

Breaded and Marinated Sirloin Steak, Grilled Sicilian-style
Bistecca "'Mpanata" alla Griglia
(Beef-Grilled)
Grilled sirloin steak in the Sicilian style of marinated and breaded
posted: 12/12/2006

Breaded Grilled Sirloin Steak, Palermo-style
Bistecca "Mpanato" alla Palermitana
(Beef-Grilled)
Grilled bread crumb-coated sirloin steak
posted: 12/12/2006

Broiled Shark with Pesto Trapanese
Palombo con Pesto Trapanese
(Seafood)
Broiled shark with a pesto made of tomatoes, garlic, almonds, and basil and garnished with black and green olives
posted: 12/29/2006

Cannoli
Cannoli
(Desserts)
Sweet ricotta cheese stuffed pastry tubes
posted: 07/01/2011

Caponata
Caponata
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Sicilian antipasto relish of fried eggplants, tomatoes, celery, onion, and olives
posted: 01/10/2007

Carrots with Marsala
(Vegetables)
Caramelized carrots in Marsala wine
posted: 01/03/2007

Coffee Ice
Granita di Caffé
(Desserts)
Coffee granita
posted: 10/25/2007

Eel in Sweet and Sour "Picchi-Pácchiu" Sauce
Ancidda a Picchi-Pácchiu all'Auruduci
(Seafood)
Eel and eggplant braised in tomatoes, onion, garlic, basil, and saffron
posted: 01/03/2008


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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My favorite [of the cookbooks reviewed] is Cucina Rapida, a delicious discovery for lovers of Italian food.  Most of the recipes can be done in 30 minutes or less, and the flavors are forthright.  I’ve cooked a lot from this book since it came out in early summer and have yet to be disappointed.  The recipe for Linguine with Shrimp, Spinach, and Lemon is bright-tasting, a memorable supper that I will make again for my family or for casual entertaining.
- Felicia Gressette, Akron Beacon Journal


This book [Mediterranean Feast] is an impressive original study of the cradle of food civilization and marks an important achievement in the field of culinary history.
- James Beard Foundation Book Awards Committee, May 2000

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