Sicily, My Sweet
Love Notes to an Island, with Recipes for Cakes, Cookies, Puddings, and Preserves
(Autor) Victoria GranofSicilian 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
Victoria Granof is a renowned food stylist, recipe developer, and writer known for her innovative approach to food presentation and photography. Her work has been featured in numerous publications, including The New York Times, Bon Appétit, and Gourmet.
Granof's unique style combines artistry and culinary expertise, creating visually stunning dishes that captivate readers and viewers alike. She is credited with revolutionizing the field of food styling, pushing boundaries and challenging traditional norms.
One of Granof's most notable works is her cookbook "Plate to Pixel: Digital Food Photography & Styling," which has become a go-to resource for food photographers and stylists. In this book, she shares her insights and techniques for creating beautiful food images that tell a story and evoke emotion.
Granof's impact on the food styling and photography genre is undeniable, as she continues to inspire and influence a new generation of creatives in the field. Her dedication to excellence and passion for food shine through in all of her work, making her a true trailblazer in the industry.
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