Cucina Siciliana highlights easy, stylish and yet authentic dishes that readers will want to make regularly for after-work suppers and casual dinner parties. The recipes are organised into times of the day, from breakfast and morning snacks with coffee, through lunch to afternoon refreshments and evening meals. An introductory chapter gives insights into the island's special food culture. It features information on essential ingredients plus recipes for the frequently-used storecupboard sauces used to enhance all manner of foods from pasta and rice to fish and poultry. It is an inspiring book that will please travellers as well as foodies.
Clarrisa Hyman is an award-winning food-travel writer and restaurant reviewer whose work has appeared in The Times, The Daily Telegraph, Country Living, Food and Travel, Food Illustrated, Manchester Evening News and Carlton Food Network's Simply Food. She has twice been nominated for the prestigious Travelex writing award and in 2000 was named as Food Writer of the Year by the Guild of Food Writers in Great Britain. Clarissa began her media career as a producer for Granada Television and maintains a TV presence appearing as a food industry commentator on programmes such as BBC Watchdog.