Binding: Hardcover
ASIN: 0847829928
Manufacturer: Rizzoli
Release Date: 2007-10-23
Average Customer Review: (From 6 total reviews)
List Price: $39.95
Amazon Price: $22.90 (31 new 5 used available)
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Editorial Reviews

Product Description:
Sardinia now rivals its northern neighbor Provence as a vacation destination. The coastline lures visitors, but it is the food that will make you linger. Chef Efisio Farris is poised to become the next great ambassador of Italian regional cuisine. To promote the cooking of his native Sardinia, he has appeared on the Food Network, given demonstrations at food festivals across the country, and even launched his own company that imports Sardinian specialties for his restaurants and for retail. It is Mediterranean cooking at its purest, making liberal use of olive oil, fish, and fresh vegetables. But it’s also distinguished by indigenous ingredients that are becoming hot trends in America: pecorino, flatbread, fava beans, fregula, and bottarga. Farris has pulled together more than one hundred recipes–many of them family secrets. Among them are Watermelon Salad with Arugula and Ricotta Salata; Pannacotta with Bitter Honey; and Bruschetta with Sausage and Pecorino Sardo. More than 150 breathtaking images take you on a tour of the countryside–from the terraced olive groves to the riverbanks full of wild asparagus. In sidebars, the author relates charming anecdotes and Sardinian history. Readers will come away not just with a taste for the island’s flavors but also a sense of Sardinia’s magical beauty and culture.

Customer Reviews

Unique and Delicious by C. Gittens
I was intrigued by the flavors of the recipes; not just another italian cook book. The many cultural influences on the island culture are apparent in this book’s recipes. Exquisite and delicious. I also recommend Finger Licking Different if you love something tasty, quick to prepare and unique.

Salute! by J Welch
My most anticipated book purchase has exceeded all of my expectations!

If you think this is just another Italian cookbook, think again. As the author explains in the book, after centuries of raids from foreign cultures like Phoenicia, Arabia, and Spain (just to name a very small few), Sardinia finally became a part of Italy in the 1850s. This excerpt says it best; “Some of the pasta shapes, meats and cheeses (like lamb and pecorino) and of course olive oil will be familiar. But lingering Roman, Arabian, Moorish, Catalan, and other Mediterranean influences (like myrtle and saffron) make our cuisine a hybrid”.

Efisio guides you through each of these exquisitely authentic recipes, shared from his own family’s kitchen and effortlessly weaves in his deep devotion to Sardinian culture and history so that every page just drips with his love of country (and food). His use of indigenous ingredients such as Botarga (dried grey mullet), Miele Amaro (bitter honey) and Malloreddus (one of their pastas), paired of course with either a good Cannonau (red wine) or Vermintino (white wine) offer an exciting array of surprisingly uncomplicated recipes which makes this a treasure trove of refreshing new ideas for everyday cooking.

In true Sardinian style, you are his guest in his “home” as he takes you on tour through his beloved country. And, being the generous host, you almost don’t realize that you too are falling in love with his country and its culture. Yet it seems that is the hope, for at the end Efisio has provided not only a “pantry” for places to purchase authentic Sardinian ingredients (a must have to do any of these recipes justice), he also provides a short list of hotels and restaurants to get your actual travels to Sardinia a leg up in the right direction.

This book is such a breathtaking tribute to Sardinia and its culture, it is a must read even for those with no interest in cooking, it’s that good!

It’s my new kitchen bible! by Siobhan Darrow
Everybody that comes to my house gets Sardinian food these days. The recipes are deceptively easy and fill my house with lusty, irristable aromas. The lamb stew, gorgonzola-asparagus pasta (which the author cooks on Martha Stewart show) and the pork tenderloin are staple dishes in my kitchen now. Plus the beautifully written book and pitcures transport me back to Sardinia and all my wonderful trips to that magical island. This is a special book that will be a part of my kitchen for a long time!

the best Sardinian cookbook by Graziella Morrocu
Recently surfing the web, I discovered this Sardinian cookbook and ordered it not knowing what to expect. I instantly fell in love with the stories and the receipes. As I am a Sardinian living in New York originally from a region close to Effisio Farris, I found so many similarities in our dishes and life stories. I purchased five more books and gave them to my brothers and sisters as Christmas presents, which they also loved. This book should definetely be read by every Sardinian living in America and for all those curious about true Sardinian cuisine.

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