• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
slkinsey

ISO: Italian Seafood or Sicilian Cookbook

3 posts in this topic

For a variety of reasons I've found myself on airplanes a lot recently, and as light airplane fare have been reading some detective books by Sicilian author Andrea Camilleri. One thing that is very interesting about Italian popular fiction is that the authors often spend significant time describing what the characters are eating, and the characters are often great lovers of food. Camilleri's stories are set in the Sicilian town of Vigàta, and his protagonist, commissario Montalbano, eats fish and seafood almost exclusively (one gets the impression this is true of most everyone there). Many wonderful dishes have been described, and I find myself in serious need of guidance and inspiration in making these dishes and others like them for myself.

Ideally what I'd like is a Southern Italian fish and seafood cookbook. Failing that, a comprehensive Italian fish/seafood cookbook or a fish-heavy Sicilian cookbook would be just the thing.

Recommendations?


Samuel Lloyd Kinsey

Share this post


Link to post
Share on other sites

Not the greatest recommendation, Sam, but two books in my collection that I really like are Pomp and Sustenance, Twenty-Five Centuries of Sicilian Food, by Mary Taylor Simeti, a history lesson and cookbook rolled into one, and Sicilian Home Cooking - Family Recipes from Gangivecchio, by Wanda and Giovanna Tornabene.

While I doubt either book fulfills your wishes totally, Sicilian Home Cooking has a good number of seafood recipes, and Pomp and Sustenance is a great read, with some very old, as well as more up-to-date, Sicilian recipes.


Mitch Weinstein aka "weinoo"

mweinstein@eGstaff.org

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Share this post


Link to post
Share on other sites

How good is your German? :unsure:

There is a cookbook in German, which came out in 2005, giving recipes for each and every dish appearing in Andrea Camilleri's books. Here's a link to the book on German Amazon Andrea Camilleris Sizilianische Küche

I suppose it might get translated into English at some point, though I suspect the chances are slim - Andrea Camilleri's books are extremely popular here, so the market for people wanting a cookbook showcasing the recipes is most probably greater here than elsewhere.

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By shain
      Makes 40 cookies, 2 loaves. 
       
      50-60 g very aromatic olive oil
      80 g honey 
      120 to 150 g sugar (I use 120 because I like it only gently sweet) 
      2 eggs
      2 teaspoons of fine lemon zest, from apx 1 lemon 
      230 g flour 
      1 teaspoon salt 
      1 teaspoon baking powder 
      75 g lightly toasted peeled pistachios
      50 g lightly toasted almonds (you can replace some with pine nuts) 
      Optional: a little rosemary or anise seed
      Optional: more olive oil for brushing
       
      Heat oven to 170 deg C.
      In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform. 
      Separately mix together the flour, salt and baking powder. 
      Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix. 
      Add nuts and fold until well dispersed. 
      On a parchment lined baking tray, create two even loaves of dough. 
      With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long. 
      Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking. 
      Remove from tray and let chill slightly or completely. 
      Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices. 
      Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden. 
      Brush with extra olive oil, if desired. This will and more olive flavor. 
      Let chill completely before removing from tray. 
      Cookies keep well in a closed container and are best served with desert wines or herbal tea. 
       
        
    • By Lisa Shock
      The team over at Modernist Cuisine announced today that their next project will be an in-depth exploration of bread. I personally am very excited about this, I had been hoping their next project would be in the baking and pastry realm. Additionally, Francisco Migoya will be head chef and Peter Reinhart will assignments editor for this project which is expected to be a multi-volume affair.
    • By Chris Hennes
      While not a new cookbook by any means, I haven't really had time to dig into this one until now. We've previously discussed the recipes in Jerusalem: A Cookbook, but not much has been said about Plenty. So, here goes...
       
      Chickpea saute with Greek yogurt (p. 211)
       

       
      This was a great way to kick off my time with this book. The flavors were outstanding, particularly the use of the caraway seeds and lemon juice. I used freshly-cooked Rancho Gordo chickpeas, which of course helps! The recipe was not totally trivial, but considering the flavors developed, if you don't count the time to cook the chickpeas it came together very quickly. I highly recommend this dish.
    • By Bickery
      Hey Everyone! I'm kinda new to all this, so excuse any violation of mores.
      Searching google for anything on Mr. Steingarten on the web led me to
      this forum. It appears te me that most of you are food professionals or
      nearly that, while i'm just a 21-yr old student who likes to cook.

      I own both Jeffries books, and i've started putting together a list of
      all the books he sort of recommends in his writing. Thus came an idea
      for this forum, wouldn't it be fun to concoct a list of say 50
      cookbooks from the world over? I everybody, and hopefully mr
      Steingarten along with them, would contribute his or hers favourote
      books, this could be very interesting.

      Due to my limited library on the subject (most cookbooks i've read are
      mom's) i shall begin by contributing my current favourite.

      I shall put it in last place, because i'm sure a lot of you will have
      thing to say on the subject.

      so:

      50. La cucina essentiale - Stefano Cavallini


      I hope a lot of suggestions will follow!

      Yours Truly,

      Rik

      (Host's Note: Thanks to eG member marmish, who has compiled a list of everything mentioned as of the end of July 2009: it can be found here. -CH)
    • By liuzhou
      I'm hearing rumours of a new book from Fuchsia Dunlop, this time on Zhejiang cuisine from the east of China around Hangzhou and Ningbo, south of Shanghai. No date or title - or confirmation yet.
  • Recently Browsing   0 members

    No registered users viewing this page.