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A BEST COOKBOOK OF THE YEAR: Los Angeles Times
Sicilian 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 make Meyer Lemon and Bay Leaf Gelato, Schiumone, a frozen mousse of jasmine-scented almond milk, Gela di Melone, a fruit pudding of white 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 Sweet is sure to transport and delight.
A BEST COOKBOOK OF THE YEAR: Los Angeles Times
Sicilian 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 make Meyer Lemon and Bay Leaf Gelato, Schiumone, a frozen mousse of jasmine-scented almond milk, Gela di Melone, a fruit pudding of white 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 Sweet is sure to transport and delight.
Victoria Granof was named one of the most creative and inspiring women in food by Cherry Bombe, and a woman to follow by The Spruce Eats. She is one of today’s most visionary and vibrant culinary artists. (She was also dubbed Cannoli Queen by Bon Appétit.) Her loyal clients include Martha Stewart Omnimedia, Food & Wine, Vogue, Rachael Ray Everyday, Delish, Bon Appétit, Food 52, Epicurious, Wall Street Journal, New York Magazine, and the New York Times. She is the author of four cookbooks and has styled or developed scores of others, most recently Please Wait to be Tasted. Victoria is based in Brooklyn, NY.
| Erscheinungsjahr: | 2024 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Themenkochbücher |
| Medium: | Buch |
| ISBN-13: | 9781958417492 |
| ISBN-10: | 1958417491 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Granof, Victoria |
| Hersteller: | Hardie Grant Books |
| Verantwortliche Person für die EU: | preigu, Ansas Meyer, Lengericher Landstr. 19, D-49078 Osnabrück, mail@preigu.de |
| Maße: | 251 x 194 x 28 mm |
| Von/Mit: | Victoria Granof |
| Erscheinungsdatum: | 15.10.2024 |
| Gewicht: | 1,008 kg |
Victoria Granof was named one of the most creative and inspiring women in food by Cherry Bombe, and a woman to follow by The Spruce Eats. She is one of today’s most visionary and vibrant culinary artists. (She was also dubbed Cannoli Queen by Bon Appétit.) Her loyal clients include Martha Stewart Omnimedia, Food & Wine, Vogue, Rachael Ray Everyday, Delish, Bon Appétit, Food 52, Epicurious, Wall Street Journal, New York Magazine, and the New York Times. She is the author of four cookbooks and has styled or developed scores of others, most recently Please Wait to be Tasted. Victoria is based in Brooklyn, NY.
| Erscheinungsjahr: | 2024 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Themenkochbücher |
| Medium: | Buch |
| ISBN-13: | 9781958417492 |
| ISBN-10: | 1958417491 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Granof, Victoria |
| Hersteller: | Hardie Grant Books |
| Verantwortliche Person für die EU: | preigu, Ansas Meyer, Lengericher Landstr. 19, D-49078 Osnabrück, mail@preigu.de |
| Maße: | 251 x 194 x 28 mm |
| Von/Mit: | Victoria Granof |
| Erscheinungsdatum: | 15.10.2024 |
| Gewicht: | 1,008 kg |
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