Top positive review
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Fascinating for anyone with an interest in Italian food
on 24 October 2011
I agree with the previous reviewer on several points. The emphasis in Made in Sicily is on the simplicity of the islands food and the recipes highlight the Sicilian way of using just two or three ingredients to make beautiful combinations that sing. I adored Made in Italy, but the length and complexity of the recipes meant that most were a little beyond my abilities in the kitchen. Not this book. It is perfect for midweek suppers and lazy weekends.
Spaghetti with prawns and pistachio, tagliatelle with courgette flowers and spaghetti with octopus are all outstanding and next on my list is the roast lamb with anchovies, rosemary and lemon. I would also say that the broccoli, chilli and almond salad is even better than the famed Ottolenghi recipe in my opinion.
Other recipes to catch my eye include broad bean and fennel soup, swordfish with peppers, rabbit 'hunter style' in red wine and garlic, and meatballs with wild fennel in tomato sauce.
Desserts look good but not in the same league as those in Made in Italy.
There are fewer photographs to accompany the recipes but that doesn't mean it is all text! Almost half of the book is taken up by Giorgio's writing about the Sicilian way of life and food and I counted 122 full and double page photographs within the 420 pages. Overall I am very, very happy and the copy I received from Amazon was immaculate. I doubt it will stay that way. I would give it 4.5 stars.