The location of Sicily, surrounded by three seas, explains the importance of fish and other seafood to the island’s unique crossroads cuisine, fed over the centuries by trading, invasions and occupations. SEAFOOD ALLA SICILIANA: Recipes & Stories From A Living Tradition (Lake Isle Press; $38.00; September 2009) will explore a rich tradition that reaches back to the Phoenicians and Greeks, and share recipes gathered in the kitchens of cooks who continue to make traditional dishes ranging from Palermo’s pasta con le sarde to a Siracuse-style baccala stew, while dipping into the “new Sicilian cooking” forged by talented contemporary chefs. Authentic yet creative, accessible yet inspiring, Lydecker brings the fresh clean flavors of Sicily and its idyllic Mediterranean backdrop from sea to table.

In SEAFOOD ALLA SICILIANA, Lydecker takes readers along with her on a Sicilian odyssey in which she explores the island’s fish markets, watches fishermen mend nets and clean boats, and visits winemakers, olive oil producers, and fish processors. This book, the first to explore in-depth the rich culinary treasures of Sicilian seafood, features recipes that burst with authentic Sicilian flavor and bring to life the island’s traditional and contemporary cooking styles—a brilliant mix of Greek, Arab, French, and Spanish influences. Nothing could be simpler or more delicious than a Sicilian-style baked or grilled fish, served with a simple salmoriglio sauce of olive oil, lemon juice, sea salt and oregano, and this cookbook will show how to put it on the table.

Carefully researched and tested, the recipes in SEAFOOD ALLA SICILIANA are the result of Lydecker’s extensive travels throughout Sicily. Lydecker learned many of the recipes firsthand from Sicilian home cooks and professional chefs, while some are her own creative riff on classic Sicilian themes. In the spirit of using the best local ingredients, several recipes give a Sicilian-style spin to ingredients rarely eaten in Sicily, but are readily available along our shores. Lydecker also offers alternatives to hard-to-find Mediterranean ingredients, making her recipes practical for any North American kitchen.

With SEAFOOD ALL SICILIANA, you’ll eat well, in every way. Seafood Sicilian-style is the epitome of the Mediterranean diet: nutritious yet delicious, light yet satisfying. Lydecker explores a wide spectrum of seafood, including sardines and mackerel that are rich in nutrients, heart-healthy omega-3 fatty acids, and vitamin D. With an emphasis on unprocessed, whole foods and olive oil as the primary fat source, Lydecker’s recipes are more than just a diet—they are a means to support a lifestyle based on mindful, healthful eating.

The book will offer a wealth of information on the many superb ingredients at the heart of Sicilian cooking, from anchovies and capers preserved in sea salt to extra virgin olive oil. These core ingredients are employed in an astonishing number of ways to make everything from a simple peasant dish to a sophisticated restaurant entrée—all the while evoking the spirit of Sicilian cooking and the essence of the sea. Suitable for a range of cooking levels, you’ll learn a variety of techniques from marinating, grilling, and sautéing, to stewing, soup making, and steaming in parchment.

More than just recipes, SEAFOOD ALLA SICILIANA offers chapters on the essentials of stocking a Sicilian kitchen; how to buy and prepare fish and seafood; wine and food pairings; and a seafood glossary. SEAFOOD ALLA SICILIANA introduces cooks and Italian food lovers to a exciting new world of culinary adventures that transforms the rich bounty of the sea into the pleasures of the table.

Featured Recipes: Mahimahi Stewed with Cherry Tomatoes and Capers
                                  Sardine Sandwiches with Grilled Eggplant

The American household is shrinking, with nearly 60 percent of the population living alone or with just one other person. Most cook at least one meal a day at home, and yet most cookbooks and food articles operate in a “serves four” mode. That’s why I hope you’ll welcome this completely revised second edition of Serves One, filled with more than 120 appealing recipes plus tips on shopping, kitchen equipment and staples for solo cooking. The typical Serves One recipe calls for only 10 minutes of active prep time and many are all-in-one meals requiring minimal cleanup--main-course salads, simple stir-fries, fresh takes on pizza and pasta, savory soups and inventive sandwiches.