Sicily, My Sweet: Love Notes to an Island,with Recipes forCakes, Cookies, Puddings, and Preserves [Hardcover]

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 makeMeyer Lemon and Bay Leaf Gelato, Schiumone, a frozen mousse ofjasmine-scented almond milk, Gela di Melone, a fruit pudding ofwhite 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 Sweetis sure to transport and delight.

Victoria Granof was named one of the most creative and inspiring women in food byCherry 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 byBon 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 recentlyPlease Wait to be Tasted. Victoria is based in Brooklyn, NY.

"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 tls>