Sicilian American Pasta 99 Recipes You Cant Refuse

Sicilian American Pasta 99 Recipes You Cant Refuse

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Penza and Corsi offer a warm, appreciative look at Sicilian cooking as it has

been modified by generations of cooking in America. Rich in history and shaped by

innovation, these 99 recipes represent a blend of centuries of delicate variation and their

refinements of modern cooking techniques.

User Ratings and Reviews

4 Stars

Worth the price used
After a brief but helpful introduction, the authors provide 99 recipes in three

main sections: vegetables (55), meat (18) and fish (26). The sections are further divided by

ingredients, so you get three cauliflower recipes in a row, and, later, two with scallops, and

so on. I’m personally appreciative of the number of bean/legume recipes (10), and there

are several good ideas for pesto and lasgane sprinkled throughout.

The recipes range from very easy to mildly challenging, but the authors do not cut

corners with ingredients. There’s no garlic powder or canned crushed tomatoes here

(canned peeled are okay). The illustrations by Miriam Dougens are nice, but I always prefer

photos. This book will not lie open and flat on its own.

EDIT: also, there’s no index.

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