The Sicilian Gentleman's Cookbook
Baratta delivers a charming, rustic debut cookbook reflecting  the influences of the Arabs, Moors and Greeks who occupied the  Italian island of Sicily. Interspersed with anecdotes, Old World  wisdom and explanations of Sicilian customs, the book is written  in the lively syntax of Baratta's father ("I know of a musically  inclined young man who would sing an aria from Turandot at the  sight of a ripe melon, but this demonstration of exuberance I  feel to be misplaced"), the "Sicilian gentleman" from whom  Baratta inherited these recipes. Baratta relies on traditional  Sicilian ingredients like luscious plum tomatoes, lean ground  beef, Marsala wine and local Romano cheese. From the versatile  Beef and Bread Crumb Filling and the traditional Veal Scaloppine  to the Pasta with Eggplant, the flavors conjure an atmosphere of  rural, sun-drenched simplicity that is echoed by the design of  the book, a straightforward layout enlivened with elegant line  drawings. Dishes range from antipasto to pastry, including rich  soups, traditional pastas, local seafood, chicken and meats.  Vegetables are also given their own section with much emphasis  placed on stuffing, "an old Arab trick we became addicted to."  Recipes like the Roast Peppers, the traditional Basil Sauce  (Pesto) and the Baked Fillet of Sole in Wine Sauce are clear-cut  and easily manageable by cooks of any skill level. (Apr.)Copyright 2002 Reed Business Information, Inc.