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Sicily, My Sweet: Love Notes to an Island, with Recipes for Cakes, Cookies, Puddings, and Preserves

Description:

A BEST COOKBOOK OF THE YEAR: Los Angeles Times

Sicilian 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.


Editorial Reviews

Review

"Victoria Granof is a food stylist extraordinaire, so it's a delight to see the world of Sicilian treats through her eyes. This is a book for those who love to bake, but also for those connoisseurs who want a feast for their senses."―Kerry Diamond, founder of Cherry Bombe

"Victoria brings to life so many of the pastries I knew as a kid, from Boston's North End to my grandmother's own dinner table. This book practically vibrates with Victoria’s passion for Sicilian treats, from the well-known to the waiting-to-be-known. I reveled in every page, seeing recipes like Victoria's Spiced Chocolate Cookies and Anisette Toasts, filled the hole left in my heart and stomach for desserts I haven't tasted in years. A pure joy to read."―Chris Morocco, Test Kitchen Director, Bon Appétit

"There are recipes for every skill level (and so many ideas for what to do with ricotta!) and there’s just so much great photography and writing." ―Julia Turshen



"Sicily, My Sweet is transportive."―KCRW



Victoria Granof has spent years as a pastry chef, food stylist and semiprofessional Sicilian-sweets historian, uncovering her own heritage through this region’s worldly baked goods. In her latest she covers all manner of the varied treats found there, and in one of the most stylish releases of the year"―Stephanie Breijo, The Los Angeles Times

About the Author

Victoria Granof was named one of the most creative and inspiring women in food by Cherry Bombe, and a woman to follow by The Spruce Eats. She is one of today’s most visionary and vibrant culinary artists. (She was also dubbed Cannoli Queen by Bon Appétit.) Her loyal clients include Martha Stewart Omnimedia, Food & Wine, Vogue, Rachael Ray Everyday, Delish, Bon Appétit, Food 52, Epicurious, Wall Street Journal, New York Magazine, and the New York Times. She is the author of four cookbooks and has styled or developed scores of others, most recently Please Wait to be Tasted. Victoria is based in Brooklyn, NY.

Details:

Sicily, My Sweet: Love Notes to an Island, with Recipes for Cakes, Cookies, Puddings, and Preserves

Product ID: U1958417491
Condition: New

BHD1634

Price includes VAT & Import Duties
Type: Hardcover
Availability: In Stock

Quantity:

|

Order today to get by 7-14 business days

Delivery fee of BHD 2. Free for orders above BHD 20.

Returns & Warranty policies

Imported From: United States

At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.

Every product in the BOLO catalogue is sourced through our Verified Global Supply Network of verified sellers, authorized distributors or directly from the manufacturer.

Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.

If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.

Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.

While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.

Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.

BOLO operates in accordance with the laws and regulations of Bahrain. Any items found to be restricted or prohibited for sale within the Bahrain will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in Bahrain are listed on our website.

All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.

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Sicily, My Sweet: Love Notes to an Island, with Recipes for Cakes, Cookies, Puddings, and Preserves

Product ID: U1958417491
Condition: New
Sicily, My Sweet: Love Notes to an Island, with Recipes for Cakes, Cookies, Puddings, and Preserves-0
Type: Hardcover

BHD1634

Price includes VAT & Import Duties
Availability: In Stock

Quantity:

|

Order today to get by 7-14 business days

Delivery fee of BHD 2. Free for orders above BHD 20.

Returns & Warranty policies

Imported From: United States

At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.

Every product in the BOLO catalogue is sourced through our Verified Global Supply Network of verified sellers, authorized distributors or directly from the manufacturer.

Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.

If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.

Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.

While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.

Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.

BOLO operates in accordance with the laws and regulations of Bahrain. Any items found to be restricted or prohibited for sale within the Bahrain will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in Bahrain are listed on our website.

All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.

Description:

A BEST COOKBOOK OF THE YEAR: Los Angeles Times

Sicilian 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.


Editorial Reviews

Review

"Victoria Granof is a food stylist extraordinaire, so it's a delight to see the world of Sicilian treats through her eyes. This is a book for those who love to bake, but also for those connoisseurs who want a feast for their senses."―Kerry Diamond, founder of Cherry Bombe

"Victoria brings to life so many of the pastries I knew as a kid, from Boston's North End to my grandmother's own dinner table. This book practically vibrates with Victoria’s passion for Sicilian treats, from the well-known to the waiting-to-be-known. I reveled in every page, seeing recipes like Victoria's Spiced Chocolate Cookies and Anisette Toasts, filled the hole left in my heart and stomach for desserts I haven't tasted in years. A pure joy to read."―Chris Morocco, Test Kitchen Director, Bon Appétit

"There are recipes for every skill level (and so many ideas for what to do with ricotta!) and there’s just so much great photography and writing." ―Julia Turshen



"Sicily, My Sweet is transportive."―KCRW



Victoria Granof has spent years as a pastry chef, food stylist and semiprofessional Sicilian-sweets historian, uncovering her own heritage through this region’s worldly baked goods. In her latest she covers all manner of the varied treats found there, and in one of the most stylish releases of the year"―Stephanie Breijo, The Los Angeles Times

About the Author

Victoria Granof was named one of the most creative and inspiring women in food by Cherry Bombe, and a woman to follow by The Spruce Eats. She is one of today’s most visionary and vibrant culinary artists. (She was also dubbed Cannoli Queen by Bon Appétit.) Her loyal clients include Martha Stewart Omnimedia, Food & Wine, Vogue, Rachael Ray Everyday, Delish, Bon Appétit, Food 52, Epicurious, Wall Street Journal, New York Magazine, and the New York Times. She is the author of four cookbooks and has styled or developed scores of others, most recently Please Wait to be Tasted. Victoria is based in Brooklyn, NY.

Details:

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