The Sicilian Gentleman's Cookbook

Rating:
Summary: Sicilian Cooking and Salty Opinions
Review: 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.

Rating:
Summary: Sicilian Cooking and Salty Opinions
Review: 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.

Rating:
Summary: The Sicilian Gentleman
Review: For anyone out there who is Sicilian/American, this is a great cook book. The author's stories are great. Brings back memories about what your grandpa might have said. I'm going to make the "Ricotta Pie" (recipe in book) for the holidays this year to keep up the tradition of our wonderful heritage. I enjoyed reading through this cookbook as much as I enjoyed the recipes in it.

Rating:
Summary: A Sicilian Review
Review: I bought this wonderful cookbook for my son - the only Sicilian Gentleman in our family at the time - a great cook. The receipes are authentic, that is, as authentic as you can get. When a Sicilian cooks, he/she never makes anything quite the same way twice. The stories the author relates about Sicilians and his father are what makes this book near and dear to my heart. They are so true, so true. If you don't like this book after you read it, please send me your copy!

Rating:
Summary: the real thing!
Review: 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.

Rating:
Summary: With insights into Sicilian culture and culinary styles
Review: 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.

Rating:
Summary: Delicious laughter
Review: 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.

Rating:
Summary: A Favorite;
Review: 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