A BEST COOKBOOK OF THE YEAR:Los Angeles TimesSicilian 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, fragrant lemons, and fennel are easier than ever to procure.In Victoria Granof's expert hands, readers learn to makeMeyer Lemon and Bay Leaf Gelato, Schiumone, a frozen mousse ofjasmine-scented almond milk, Gela di Melone, a fruit pudding ofwhite 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 Sweetis sure to transport and delight.

Format: Hardcover | Pages: 240 | Publication Date: 2024-10-15