Sweet Myrtle & Bitter Honey: The Mediterranean Flavors of Sardinia
"When it comes to Italian cooking, few books capture the soul and spirit of a region as this one does. Efisio Farris takes you on a culinary journey through his island home, exploring its ancient rhythms and unique lifestyle. It’s a simply enchanting read but also a delicious invitation to discover this little-known gastronomic culture.” –Mario Batali
Sardinia 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 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.
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.
The New York Times calls this "notable" in a list of 25 Noteworthy Cookbooks for 2007! Sunday, December 2, 2007, Book Review, Web Extra. “A Sardinian-born chef, now the proprietor of two restaurants in Texas, explores the foodways of the second-largest island in the Mediterranean."
The December 12, 2007 New York Times calls Farris' work "an impassioned effort."
About the Author
Efisio Farris, a native Sardinian, is the chef-owner of two restaurants–Arcodoro in Houston and Arcodoro & Pomodoro in Dallas. He has garnered acclaim from Gourmet, Saveur, Food & Wine, Southern Living, USA Today, The New York Times, and Wine Spectator.
The book-- together with a Sardinian Olive Oil-- makes a wonderful gift.
Hardcover, 272 pages
Rizzoli | Cooking – Italian
ISBN 978-0-8478-2992-7 (0-8478-2992-8)
Dimensions: 9.4 x 7.6 x 1.1 inches