The Food and Cooking of Sicily and Southern Italy

  • ISBN13:


  • ISBN10:


  • Format: Hardcover
  • Copyright: 2010-09-16
  • Publisher: Lorenz Books
  • Purchase Benefits
  • Free Shipping On Orders Over $35!
    Your order must be $35 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • Get Rewarded for Ordering Your Textbooks! Enroll Now
List Price: $29.99 Save up to $4.50
  • Buy New


Supplemental Materials

What is included with this book?

  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.


The sunbaked south of Italy, comprising Sicily, Calabria, Basilicata and Puglia, is a land of ancient and varied history, fascinating extremes of landscape and climate, and a people for whom food is a passion. This book opens with an evocative introduction to the history, geography and traditions that have shaped the culinary culture of these regions, as well as an intriguing commentary on the local festivals and their accompanying foods. This is followed by an essential guide to the classic ingredients, including cured meats, fresh fish and shellfish, piquant ewe's milk cheeses, the finest olive oils, spicy chilli peppers, spicy peperonicino, top-quality durum wheat and sweet Marsala wine. There follows a collection of 65 regional recipes, with chapters covering all the traditional courses. Authentic dishes are included from each region, such as Sicilian Rice Fritters, Pasta with Potenza Ragu, Trapani Fish Couscous, Lucanian Chicken Pie, Pugliese Beef Rolls, Calabrian Sweetmeats and Sicilian Cassata.

Author Biography

Martin Brigdale has specialized in food photography for more than 20 years. He has photographed more than 50 cookbooks, including Korean Cooking (Aquamarine), which won Best Asian Cuisine Cookbook at the Gourmand World Cookbook Awards 2006. He has also won numerous photography prizes, including The Glenfiddich Visual Award. As well as taking pictures for a living, he is a keen amateur cook and has a passion for great food.
Valentina Harris is a noted authority on Italian food and food culture. Descended from the Renaissance family Sforza, she is the youngest of a large Anglo-Italian family. She attained two diplomas for teaching and cooking at the Scuola di Alta Cucina Cordon Bleu School in Rome in 1976. From there, Valentina moved to London and established herself as an authentic Italian chef. In 1984 she published her first cookbook, Perfect Pasta (Shuckburgh Reynolds), which won an award for literature and gastronomy in Germany. Many other books followed, as well as a six-part BBC television series, Italian Regional Cookery, in 1990. The book of the series, Italian Regional Cookery, became a top-ten bestseller. Since then, Valentina has written many books, including The Cooking of Tuscany (Sainsburys); Southern Italian Cooking (Pavilion); and Italia! Italia! (Cassell). She has also contributed to many other books, regularly features on radio and television, writes for national newspapers and magazines, and acts as a consultant to supermarkets, food manufacturers, restaurants and hotels. She holds residential cooking courses in Sardinia, Sicily and Tuscany under the name 'Villa Valentina'. For more information, visit Valentina's website at www.cucinavalentina.co.uk.

Rewards Program

Write a Review