The Sicilian Gentleman's Cookbook

By Don Baratta

Book Overview

The Sicilian Gentleman's Cookbook is a son's tribute to his the father, "The Old Man" -- an Old World gent renowned as much for his cooking as for his delightful stories and outrageous claims. By the... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1552096327
• ISBN13: 9781552096321
• Release Date: March 2002
• Publisher: Firefly Books
• Length: 272 Pages
• Weight: 1.99 lbs.
• Dimensions: 11.3" x 0.8" x 8.3"

Customer Reviews

A Favorite;

Tonight, 1st Octber 2004, I served yet anoher delightful dinner, this one centered around "the Old Man's" stuffed Manicotti; yes, I also did a few jumbo shells (they're easier!). Marvelous! In general, the "Gentleman's" is a nicely written cokbook that I have used frequently over the past ten or so years. Indeed, the recipes are straightforward and certainly "unexceptionable", but the results--if one pays attention--are more than acceptable. I do, of course, add my own "micro-spins" to the instructions because I have been doing this (cooking) for a while. And, yes, the comments that Baratta on occasion inserts into the recipe insructions are absolutely wonderful. So I respectfully submit this opinion not only as an accomplished home cook, and sometimes writer, but also as an aging (fully half!) Sicilian. Nicholas Falco Fortis

With insights into Sicilian culture and culinary styles

The recipes comprising Sicilian Gentleman's Cookbook were gleaned from the author's Sicilian background and provide over 150 dishes from pasta dishes combining meats and vegetables with stews, sauces, and soups. All come embellished not with color photos, but with the author's insights into Sicilian culture and culinary styles.

Sicilian Cooking and Salty Opinions

Back in print--at last--is "The Sicilian Gentleman's Cookbook," which Don Baratta originally self-published back in the 1980s. It's a very personal effort, an hommage to his late father, who was born in the little town of Mussomeli in central Sicily and who came to the U.S. in 1905. The elder Baratta was a man of strong opinions; for example, he didn't consider many mainland Italians to be Italians at all or, as he put it, "anything north of Palermo is Swiss." The younger Baratta minces no words either, and often in this book he and his father combine delightfully: "Cauliflower is a much-hated vegetable in this country [the U.S.], yet it need not be so. It is usually boiled and accompanied by small groans. A non-Italian guest once watched with interest the respect my father paid this detested food. Her curiosity broke down her ancient reservations, and she tried a piece. The result was near-disbelief in the lively flavor. The Old Man flatly pointed out (indifferent to the insult he offered the poor girl's family), 'If it had been prepared correctly, you would have always liked it!' So much for polite chatter. He remained unrepentant all his life." There's much more of the same in these pages, and plenty of recipes--many of them unusual and delightful (Sicilian cooking is ine of the richest and most varied cuisines in the Mediterranean basin). The pages are large, the type is clear, and there's only one recipe to a page. So whether you try the cauliflower recipes--or the cardoons or the meat and seafood dishes--you're in for a treat. Still, the best part of this book is the salty talk of two Sicilian gentlemen--the one who wrote it and the one who inspired it.

Delicious laughter

This is a great cookbook - the stories made me smile, even laugh; and the recipes I've tried have all been winners. We had a Sicilian dinner party last week - and every course was a hit. Take it from this cookbook maven, the recipes are easy to follow. Lovely illustrations, too. While I'm singing the book's praises: the price is really reasonable; I can't imagine a more-appreciated gift.

the real thing!

I've given this book to all my relatives, including my Dad, who is a genuine Sicilian Gentleman, and a fine cook. He reads it and uses it, which is amazing (he usually doesn't do things by the book).The book contains authentic recipes for a lot of dishes I encountered in my travels through Sicily. The author is quite a humourist, as well.