Sicily

This beautiful cookbook and travelogue features over 50 traditional recipes along with stunning photos that transport readers to the island of “many microclimates”: desert, mountains, hilly inlands, and coastlines. Each chapter covers one of Sicily’s nine provinces, with an introduction that highlights main ingredients and influences, and that stresses peasant cooking—“a tradition of eating what is local, seasonal, and often foraged.” In the chapter on Trapani, the northwestern coast, the editors bring to the table prawns with capers and tuna with potatoes and honey sauce. From Palermo, which has both sea and mountains, comes pasta with sardines and spaghettini fritters. Highlights throughout the book include Messina-style swordfish rolls, fennel sausages with oranges and bread, and sweet-and-sour Nebrodi rabbit. Both adventurous and traditional cooks will be thrilled and inspired by this unique and varied collection of Italian dishes. (May)