{"product_id":"sicily-my-sweet-love-notes-to-an-island-with-recipes-for-cakes-cookies-puddings-and-preserves-hardcover","title":"Sicily, My Sweet: Love Notes to an Island, with Recipes for Cakes, Cookies, Puddings, and Preserves - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eVictoria Granof\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eSicilian 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. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e In Victoria Granof's expert hands, readers learn to make \u003cb\u003eMeyer Lemon and Bay Leaf Gelato\u003c\/b\u003e, Schiumone, a frozen mousse of \u003cb\u003ejasmine-scented almond milk\u003c\/b\u003e, Gela di Melone, a fruit pudding of \u003cb\u003ewhite melon and orange blossom\u003c\/b\u003e, and Pasticcini di Pistacchio Con Gelsomino, \u003cb\u003epistachio and jasmine macarons\u003c\/b\u003e. \u003cp\u003e\u003c\/p\u003e ​Full of gorgeous food and location photography, warm and witty headnotes, and expert recipes, \u003ci\u003eSicily, My Sweet\u003c\/i\u003e is sure to transport and delight.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eVictoria Granof \u003c\/b\u003ewas named one of the most creative and inspiring women in food by \u003ci\u003eCherry Bombe\u003c\/i\u003e, 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\u003ci\u003e Bon Appétit.\u003c\/i\u003e) Her loyal clients include Martha Stewart Omnimedia, \u003ci\u003eFood \u0026amp; Wine, Vogue\u003c\/i\u003e, \u003ci\u003eRachael Ray Everyday\u003c\/i\u003e, \u003ci\u003eDelish\u003c\/i\u003e, \u003ci\u003eBon Appétit\u003c\/i\u003e, Food 52, Epicurious, \u003ci\u003eWSJ\u003c\/i\u003e, \u003ci\u003eNew York Magazine\u003c\/i\u003e, \u003ci\u003eNew York Times Magazine\u003c\/i\u003e, New York Times Food, Refinery 29, and \u003ci\u003eMen's Journal\u003c\/i\u003e. She is the author of four cookbooks and has styled or developed scores of others, most recently \u003ci\u003ePlease Wait to be Tasted\u003c\/i\u003e. Victoria is based in Brooklyn, NY.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 9.8 x 7.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 15, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51984354476333,"sku":"9781958417492","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/dI4KxbDnmc9781958417492.webp?v=1776092645","url":"https:\/\/ishookbooks.com\/products\/sicily-my-sweet-love-notes-to-an-island-with-recipes-for-cakes-cookies-puddings-and-preserves-hardcover","provider":"iShook Books","version":"1.0","type":"link"}