9781579659868 - The Food of Sicily: Recipes from a Sun-Drenched Culinary Crossroads von Lanza, Fabrizia (15 Ergebnisse)

Zustand: Very Good. Picture Shown is For Illustration Purposes Only, Please See Below For Further DetailsCONDITION ? VERY GOOD ? HARDBACK - light wear and scuff marks to jacket, pages in nice condition, shipped from the UK.

Hardcover. Zustand: New.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. pp. 320.

Zustand: New. In.

Zustand: New. 2023. hardcover. . . . . . Books ship from the US and Ireland.

Hardcover. Zustand: Brand New. 320 pages. 11.00x8.25x1.00 inches. In Stock.

Hardcover. Zustand: Brand New. 320 pages. 11.00x8.25x1.00 inches. In Stock.

Hardcover. Zustand: Brand New. 320 pages. 11.00x8.25x1.00 inches. In Stock.

Zustand: NEW.

Zustand: New. &Uumlber den AutorFabrizia Lanza grew up as part of a renowned Sicilian winemaking family, which meant immersion into the food and wine worlds from birth. She studied in France and northern Italy and worked as an art curator in the muse.

Buch. Zustand: Neu. Neuware -In this all-new cookbook from Fabrizia Lanza, one of the world's greatest food cultures is distilled in 75 recipes for the home cook, plus a loving tribute to its ingredients, passions, influences, and history Tucked away on an estate in the countryside south of Palermo is the Anna Tasca Lanza Cooking School, a unique center dedicated to preserving and sharing the great food culture of Sicily. The spirit of the school, now run by Fabrizia Lanza, the founder's daughter and scion of a renowned family of winemakers that goes back generations, is what makes Lanza's The Food of Sicily such a singular cookbooknot just a collection of recipes and techniques, but a vibrant and beautifully photographed profile of the land, the people, the history, and so much more. On every page, in every recipe and note, the author captures the distinct taste of Sicily. How the simplest antipasti, brightly seasoned with nothing but lemon or vinegar, open the appetitelike a classic Octopus Salad or dish of Sautéed Black Olives. The little fried somethingslike an arancine or panelleare easy, welcome, and nourishing. The Fresh Cavatelli, Pasta with Eggplant and Tomatoes, Bucatini with Sardines and Wild Fennel, and the eye-opening Anelletti Timballo explain why Sicilians are the biggest pasta eaters in the world. Festive meat dishessuch as Lamb-Stuffed Pastry, an Easter staple, or Grilled Sausage with Bay Leaves and Onionsare festive because the moment it's holiday time, Sicilians everywhere head outside and fire up their grills. And for a people known for their passion for sweets, some famous Sicilian treatsWatermelon Pudding, Lemon Granita, Rolled Fig Cookies, and the pinnacle of desserts, the elaborate Sicilian Cake with Ricotta Cream and Marzipan. Along the way, the author delves into everything from cheese, couscous, and olives to Amaro and the importance of bitterness. Visitors to Sicily often sense it to be a place unlike anywhere elselost in time and a little bit secretive. The Food of Sicily opens a bright window on it, celebrating this wonderful food culture while honoring everything that makes it special.Libri GmbH, Europaallee 1, 36244 Bad Hersfeld 320 pp. Englisch.

Buch. Zustand: Neu. The Food of Sicily | Recipes from a Sun-Drenched Culinary Crossroads | Fabrizia Lanza | Buch | Gebunden | Englisch | 2023 | Workman Publishing | EAN 9781579659868 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.

Buch. Zustand: Neu. Neuware - In this all-new cookbook from Fabrizia Lanza, one of the world's greatest food cultures is distilled in 75 recipes for the home cook, plus a loving tribute to its ingredients, passions, influences, and history Tucked away on an estate in the countryside south of Palermo is the Anna Tasca Lanza Cooking School, a unique center dedicated to preserving and sharing the great food culture of Sicily. The spirit of the school, now run by Fabrizia Lanza, the founder's daughter and scion of a renowned family of winemakers that goes back generations, is what makes Lanza's The Food of Sicily such a singular cookbooknot just a collection of recipes and techniques, but a vibrant and beautifully photographed profile of the land, the people, the history, and so much more. On every page, in every recipe and note, the author captures the distinct taste of Sicily. How the simplest antipasti, brightly seasoned with nothing but lemon or vinegar, open the appetitelike a classic Octopus Salad or dish of Sautéed Black Olives. The little fried somethingslike an arancine or panelleare easy, welcome, and nourishing. The Fresh Cavatelli, Pasta with Eggplant and Tomatoes, Bucatini with Sardines and Wild Fennel, and the eye-opening Anelletti Timballo explain why Sicilians are the biggest pasta eaters in the world. Festive meat dishessuch as Lamb-Stuffed Pastry, an Easter staple, or Grilled Sausage with Bay Leaves and Onionsare festive because the moment it's holiday time, Sicilians everywhere head outside and fire up their grills. And for a people known for their passion for sweets, some famous Sicilian treatsWatermelon Pudding, Lemon Granita, Rolled Fig Cookies, and the pinnacle of desserts, the elaborate Sicilian Cake with Ricotta Cream and Marzipan. Along the way, the author delves into everything from cheese, couscous, and olives to Amaro and the importance of bitterness. Visitors to Sicily often sense it to be a place unlike anywhere elselost in time and a little bit secretive. The Food of Sicily opens a bright window on it, celebrating this wonderful food culture while honoring everything that makes it special.

Buch. Zustand: Neu. Neuware -In this all-new cookbook from Fabrizia Lanza, one of the world's greatest food cultures is distilled in 75 recipes for the home cook, plus a loving tribute to its ingredients, passions, influences, and history Tucked away on an estate in the countryside south of Palermo is the Anna Tasca Lanza Cooking School, a unique center dedicated to preserving and sharing the great food culture of Sicily. The spirit of the school, now run by Fabrizia Lanza, the founder's daughter and scion of a renowned family of winemakers that goes back generations, is what makes Lanza's The Food of Sicily such a singular cookbooknot just a collection of recipes and techniques, but a vibrant and beautifully photographed profile of the land, the people, the history, and so much more. On every page, in every recipe and note, the author captures the distinct taste of Sicily. How the simplest antipasti, brightly seasoned with nothing but lemon or vinegar, open the appetitelike a classic Octopus Salad or dish of Sautéed Black Olives. The little fried somethingslike an arancine or panelleare easy, welcome, and nourishing. The Fresh Cavatelli, Pasta with Eggplant and Tomatoes, Bucatini with Sardines and Wild Fennel, and the eye-opening Anelletti Timballo explain why Sicilians are the biggest pasta eaters in the world. Festive meat dishessuch as Lamb-Stuffed Pastry, an Easter staple, or Grilled Sausage with Bay Leaves and Onionsare festive because the moment it's holiday time, Sicilians everywhere head outside and fire up their grills. And for a people known for their passion for sweets, some famous Sicilian treatsWatermelon Pudding, Lemon Granita, Rolled Fig Cookies, and the pinnacle of desserts, the elaborate Sicilian Cake with Ricotta Cream and Marzipan. Along the way, the author delves into everything from cheese, couscous, and olives to Amaro and the importance of bitterness. Visitors to Sicily often sense it to be a place unlike anywhere elselost in time and a little bit secretive. The Food of Sicily opens a bright window on it, celebrating this wonderful food culture while honoring everything that makes it special. 320 pp. Englisch.