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Sicily, My Sweet

Victoria Granof
€34.99
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In stock with our UK publisher. 14-28 days
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A01=Victoria Granof
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authentic
Author_Victoria Granof
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baking
baking book
beautiful cookbook
best italian desserts
books about italy
Category1=Non-Fiction
Category=WBN
Category=WBVQ
classic recipes
collage
cookbooks with good photography
COP=United States
Delivery_Delivery within 10-20 working days
edgy
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
fun cookbook
gelato cookbook
gift for daughter
italian dessert cookbook
Language_English
PA=Available
pretty cookbook
Price_€20 to €50
PS=Active
sicilian cookbook
sicilian desserts
softlaunch
sweets cookbook

Product details

  • ISBN 9781958417492
  • Weight: 1010g
  • Dimensions: 187 x 248mm
  • Publication Date: 10 Oct 2024
  • Publisher: Hardie Grant US
  • Publication City/Country: US
  • Product Form: Hardback
  • Language: English
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Description

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.

About Victoria Granof
Victoria Granof was named one of the most creative and inspiring women in food by Cherry Bombe, and a woman to follow by The Spruce Eats. She is one of today’s most visionary and vibrant culinary artists. (She was also dubbed Cannoli Queen by Bon Appétit.) Her loyal clients include Martha Stewart Omnimedia, Food & Wine, Vogue, Rachael Ray Everyday, Delish, Bon Appétit, Food 52, Epicurious, WSJ, New York Magazine, New York Times Magazine, New York Times Food, Refinery 29, and Men’s Journal. She is the author of four cookbooks and has styled or developed scores of others, most recently Please Wait to be Tasted.

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