Pomp and Sustenance: Twenty-five Centuries of Sicilian FoodThe author surveys the Sicilian table--everyday fare as well as the sweet and savory treats reserved for holidays and special occasions--and traces each dish to its origin. More than 100 recipes. Illustrated. |
Contents
THREE | 68 |
The Staff of Life | 105 |
And the Stuff of Dreams | 143 |
Copyright | |
5 other sections not shown
Other editions - View all
Pomp and Sustenance: Twenty-Five Centuries of Sicilian Food Mary Taylor Simetic No preview available - 2019 |
Pomp And Sustenance: Twenty Five Centuries Of Sicilian Food Mary Simeti Taylor No preview available - 1998 |
Common terms and phrases
1˝ pounds Alcamo almonds anchovies Apicius Arabic Archestratus artichokes baked bay leaves biancomangiare black pepper boiling bread breadcrumbs brown caciocavallo cake candied cannoli capers cassata century cheese chicken chocolate chopped cinnamon color convent cool cup olive oil cup sugar cup water cups flour dish dough drain dried egg whites egg yolks eggplants engraving by Vuillier fava beans fennel filling fish flavor freshly ground black frying garlic cloves granita grated ground black pepper heat honey Houel ice cream inch ingredients juice Knead lard layer lemon macaroni meat milk minced minutes nineteenth-century engraving olive oil onion orange oregano oven Palermo pan di Spagna parsley pasta pastry peeled pieces pine nuts pistachios ragů recipe ricotta roll Saint Salt and freshly saucepan Sauté Serves Sicilian cooking Sicily simmer slices sprinkled sweet swordfish tablespoons tablespoons olive oil taste teaspoon tomato extract tomato sauce tuna vegetables vinegar wheat wine zuccata