Illustrated with black-and-white line drawings by Polizzi’s best known artist, Santo Lipani (who also happens to be an extraordinary cook), “Many Beautiful Things” is a feast, both culinary and literary.
#GHOST IN THE SHELL WATCH ONLINE POTLUCK HOW TO#
And if you want to visit Polizzi Generosa, there’s a guide on how to get there, where to stay, and where to eat.
Schiavelli provides a comprehensive list of mail-order sources.
This is not your usual Southern Italian fare but a unique regional cuisine: Pumpkin Caponata, Ditali with Drowned Lettuce, Fried Ricotta Omelet, Potato Gratin with Bay Leaves, Almond Love Bites, Veal Shoulder Roasted with Marsala, and Baked Pasta with Almonds (rigatoni baked in a pork ragu with chopped toasted almonds) are just a few of the extraordinary dishes you’ll find in this book,all of which can be reproduced by cooks with delectable results. The recipes - which reflect the ancient influences of Greece, North Africa, and Spain - are simple, rustic, and delicious, depending on local products and seasonal bounty.
Schiavelli is an accomplished and elegant writer who evokes a foreign and often closed culture from a unique perspective: an outsider fluent in the language with still-strong familial ties. Equal parts memoir and cookbook, it is the best of both. In “Many Beautiful Things,” Schiavelli invites readers to join him in discovering the people, culture, and food of the city that has, in essence, become his second home. When he was nearly forty he made his first trip there, and what he found was more extraordinary than the “once upon a time” fables of his childhood. As Schiavelli grew older, those stories, and the city about which they were told, took on a mythic quality. (Lifted from Amazon’s page about Many Beautiful Things) Some of the author’s earliest memories are of sitting at the kitchen table while his grandparents told stories of the life and the people they had left behind in Polizzi Generosa, a small city in the Madonie Mountains of Sicily. His stories reflect fond childhood memories of growing up within the very tight-knit Sicilian-American community in Brooklyn. Vincent Schiavelli is a character actor who has appeared in such films as “Ghost, Man on the Moon,” and “One Flew Over the Cuckoo’s Nest.” Schiavelli grew up in Brooklyn, speaking both Sicilian and English at home. Our host had selected Vincent Schiavelli’s two memoir/recipe books – Many Beautiful Things: Stories and Recipes from Polizzi Generoso and Bruculinu, America: Remembrances of Sicilian-American Brooklyn After a tour of her abundant edible garden and a few tastings of its bounty, we sat down to a Sicilian-themed potluck dinner of recipes gleaned from our recent reading. MONDAY, AUGUST 24th we convened at the home of one of our members in Palo Alto. Praised by reviewers for its lyrical prose and humor, The Scavenger’s Guide to Haute Cuisine is a narrative that opens up a deeper understanding of the things we eat and our place in the natural world. His adventures take him fishing for stingrays on a Florida beach skinning eels with an upstate New Yorker who keeps an emu as company and hunting mountain goats on the snow-covered cliffs of Alaska’s Chugach Range. Nature writer Steven Rinella embarks on a yearlong journey across America, trying to locate the bizarre, often esoteric ingredients of Le Guide Culinaire. As a sportsman from Montana and freelance writer, Rinella’s humorous accounts of his adventures scouting ingredients across several states tell the tales of how he ‘shopped’ for his epic 3-day, 54-course meal he wanted to prepare for his friends using the recipes put forth in the 1903 classic by Escoffier Le Guide Culinaire.Īs the Amazon description states: A hybrid of memoir, cookbook, and travelogue, and a love song to hunting and fishing and the American wild, The Scavenger’s Guide to Haute Cuisine is about one man’s quest to live off the land and recreate the recipes from Escoffier’s Le Guide Culinaire, the 1903 magnum opus. Our fearless readers will gather to dine and toast the talents of an Escoffier-cooking hunter gatherer and forager, author Steven Rinella’s Scavenger’s Guide to Haute Cuisine. Please email us if you have an interest in joining this group at: The Food Literature Group is open to all current Slow Food South Bay chapter members. We’ve even been seen picnicking at Stanford’s Rodin Sculpture Garden on a summer evening. Along with wonderful conversation, we also share a potluck dinner at the meeting or gather at a local restaurant that reflects the theme of chosen book. The Food Literature Group meets four or five times each year to discuss books relevant to Slow Food values and food as an expression of community and cultural heritage.
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