MIMMETTA LO MONTE'S CLASSIC SICILIAN COOKING by Mimmetta Lo Monte

MIMMETTA LO MONTE'S CLASSIC SICILIAN COOKING

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KIRKUS REVIEW

Scornful of the ""Sicilian immigrant cuisine"" that Americans confuse with Sicilian food, Sicilian born-and-raised Lo Monte here presents her version of the real thing The foods of all classes are included, but the author, who grew up in a relatively privileged family, seems most taken with the recipes from an old cookbook that was owned by her grandfather, dedicated to a duke, and clearly representative of the aristocratic diet of the time. These dishes are often quite complicated, often contain exotic ingredients from other cuisines that she says are uncommon in Sicily today, and are often more interesting than enticing. The entire book is interesting in its revelations about Sicilian food: There are many beef dishes, for example, no doubt from upper-class tables; other dishes, including couscous, reveal the Arab influence (but the couscous is cooked in a less particular manner); and potatoes and rice, not just the pasta commonly identified with Sicilian cooking, are staple starches. But for collections that don't need an extensive Italian cooking shelf, this is a little too remote to demand a space.

Pub Date: May 16th, 1990
Publisher: Simon & Schuster