Sicily, My Sweet: Wholesome treats for every occasion
Sicily, My Sweet by Victoria Granof, Hardie Grant RRP $59.99. 📷 Louise Hagger.
By Victoria Granof
Victoria Granof's Sicily, My Sweet is the cookbook you didn’t know you needed – a love letter to Sicily’s sweet side, where sugar and spice mingle in the most deliciously unexpected ways. If you’re the kind of person who loves to dive deep into the culinary heart of a place, this book is an absolute must-have. Granof, a Brooklyn-based food stylist and author, doesn’t just present you with a bunch of recipes; she virtually takes you straight to a Sicilian pasticceria, where every bite is a story. In short, this book really delivers the vibes. We’re not crazy about the washed-out flashed-lit photography but we say that every time a book in that style comes across our desk. It sort of works here as this book is more visually quirky than your average Sicily dessert book – and we love everything else. Like the graphic chapter openers, the overall colours, the typography and the travel shot selection, which is a bit offbeat.
One of the real beauties of Sicily My Sweet is how Granof digs into the lesser-known side of Sicilian desserts. She moves beyond the obvious and introduces treasures like almond milk cremolata, fig and olive shortbreads, and Modican chocolate and meat pastries. Her passion for Sicilian culture shines through every page, making you feel like you’ve stumbled into the heart of a Sicilian kitchen. These are recipes that beg to be made, tasted, and shared, preferably with a strong espresso or a glass of Marsala in hand.
The recipes themselves are clear, detailed, and by-and-large approachable, even for home cooks who may be intimidated by the idea of tackling traditional Sicilian sweets. Yes, some require a bit more effort, but Granof’s instructions make it feel doable. That almond milk cremolata and the candied watermelon rind are a bit of a revelation, while the cassata – although a bit of a project – is the kind of showstopper that’ll make you the hero of any gathering. We’re also smitten with the rustic simplicity of the apple and thyme honey cake with toasted fennel seeds and almonds, and the delightfully squishy ricotta-filled doughnuts.
Granof peppers her instructions with general observations, anecdotes, info and tips, also offering alternatives for harder-to-find ingredients. So, the recipes are pretty accessible even if you’re not living in the middle of a Mediterranean paradise. We like the sense of place you get with this book and the joy of life lived with a little sugar on top. This isn’t a glossy, overly stylised cookbook; it’s real, it’s honest, and it makes you want to hop on a plane and experience the magic for yourself. The next best thing?? Rolling up your sleeves and getting a bit of flour on your hands.
Our only word of caution is the usual one where American cookbook authors are concerned; beware the volume (cup) measures and always use the weight conversions instead. Why? Because the American cup is different and the weights don’t accord with a 250ml cup conversion; eg, in Granof’s world, 2 cups of flour weighs 240g, whereas in the 250ml cup universe, it weighs 300g. Confused? Don’t be… just use your scales and weigh your ingredients and you’ll be fine.
