Sardinian Cookbook

Sardinia, the isolated and majestic island nestled off Italy's southwestern coast, is home to countless fascinating traditions and tantalizing flavors. Its rich and longstanding cultural history includes a blend of Spanish, French, Italian, and Moorish traditions. The result is an unparalleled and e [...]
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Sardinia, the isolated and majestic island nestled off Italy's southwestern coast, is home to countless fascinating traditions and tantalizing flavors. Its rich and longstanding cultural history includes a blend of Spanish, French, Italian, and Moorish traditions. The result is an unparalleled and eclectic cuisine that is still relatively unknown outside the small island. The Sardinian Cookbook captures these wonderful flavors, delivering more than 100 easy-to-make recipes that are as healthful as they are delicious.Sardinian cooking fosters an unmistakably original culinary experience that emphasizes generous portions and group dining. From myrtle, saffron, and honey to lamb, seafood, and specialty cheeses, Sardinian food features a broad variety of flavors for any occasion. Many traditional Sardinian recipes are simple and straightforward, reflecting a "peasant" cuisine heavy on legumes, fresh vegetables, olive oil, and a variety of breads. However, it is common for Sardinians to celebrate holidays with lavish feasts and special delicacies: suckling pig, lobster, bottarga (Sardinian caviar), and the full-bodied-yet-natural flavorings of Sardinian sausages.Viktorija Todorovska is a Chicago-based chef, author, and owner of Oliva Cooking a cooking, wine, and travel company who studied at the famed Florentine culinary school Apicius. Following on the heels of her critically acclaimed The Puglian Cookbook, her newest book captures the mystique of another under-appreciated region of Italy. The recipes in The Sardinian Cookbook are inextricably linked to the history, geography, and traditions of the Sardinian people, offering an exotic yet affordable panoply of unique dishes.