Love Notes to an Island, with Recipes for Cakes, Cookies, Puddings, and Preserves
A love letter to the iconic and often over-the-top desserts of Sicily, gorgeously styled and endearingly written by Victoria Granof, one of the great tastemakers in the food world.
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A love letter to the iconic and often over-the-top desserts of Sicily, gorgeously styled and endearingly written by Victoria Granof, one of the great tastemakers in the food world.
Sicilian pastries are fanciful, bawdy, and brash. They are celebratory, superstitious, and some of the most show-stopping desserts around. Luckily, they are also quite easy to make at home now that Sicilian pistachios, almonds, flour, chocolate, sheep’s milk ricotta, jasmine water, and the highest quality pastured lard, as well as fragrant lemons, citrons, and fennel are easier than ever to procure.
In Victoria Granof’s expert hands, readers learn to make Meyer Lemon and Bay Leaf Gelato, Schiumone, a frozen mousse of jasmine-scented almond milk, Gela di Melone, a fruit pudding of white melon and orange blossom, and Pasticcini di Pistacchio Con Gelsomino, pistachio and jasmine macarons.
Full of gorgeous food and location photography, warm and witty headnotes, and expert recipes, Sicily, My Sweet is sure to transport and delight.
Victoria brings to life so many of the pastries I knew as a kid, from Boston's North End to my grandmother's own dinner table. This book practically vibrates with Victoria’s passion for Sicilian treats, from the well-known to the waiting-to-be-known. I reveled in every page, seeing recipes like Victoria's Spiced Chocolate Cookies and Anisette Toasts, filled the hole left in my heart and stomach for desserts I haven't tasted in years. A pure joy to read.
