A great dilemma faced by any cookbook author when writing about a foreign cuisine is how deeply to connect the recipes with the gastronomy of the place written about.
This charming little ode to the ingredients used in the Italian cooking of Marcella Hazan in a sense is as important to cooking as any of her cookbooks.
The first sentence of Ursula Ferrigno’s beautifully photographed Flavors of Sicily: Fresh and Vibrant Recipes from a Unique Mediterranean Island surely was the impetus for her ode to Sicil
“There are so many head-scratching errors in the quantities, oven temperatures, and cooking times that you have to wonder if the book was proofed or the recipes tested before it went to pri
“The book breaks down its recipes into comfortably useful chapters on antipasti, soup, sandwiches, salads, pasta, vegetables, seafood, meat, and desserts.