For anyone out there who is Sicilian/American, this is a great cook book. The author's stories are great. Brings back memories about what your grandpa might have said. I'm going to make the "Ricotta Pie" (recipe in book) for the holidays this year to keep up the tradition of our wonderful heritage. I enjoyed reading through this cookbook as much as I enjoyed the recipes in it.

The recipes comprising Sicilian Gentleman's Cookbook were gleaned from the author's Sicilian background and provide over 150 dishes from pasta dishes combining meats and vegetables with stews, sauces, and soups. All come embellished not with color photos, but with the author's insights into Sicilian culture and culinary styles.

Back in print--at last--is "The Sicilian Gentleman's Cookbook," which Don Baratta originally self-published back in the 1980s. It's a very personal effort, an hommage to his late father, who was born in the little town of Mussomeli in central Sicily and who came to the U.S. in 1905. The elder Baratta was a man of strong opinions; for example, he didn't consider many mainland Italians to be Italians at all or, as he put it, "anything north of Palermo is Swiss." The younger Baratta minces no words either, and often in this book he and his father combine delightfully: "Cauliflower is a much-hated vegetable in this country [the U.S.], yet it need not be so. It is usually boiled and accompanied by small groans. A non-Italian guest once watched with interest the respect my father paid this detested food. Her curiosity broke down her ancient reservations, and she tried a piece. The result was near-disbelief in the lively flavor. The Old Man flatly pointed out (indifferent to the insult he offered the poor girl's family), 'If it had been prepared correctly, you would have always liked it!' So much for polite chatter. He remained unrepentant all his life."

There's much more of the same in these pages, and plenty of recipes--many of them unusual and delightful (Sicilian cooking is ine of the richest and most varied cuisines in the Mediterranean basin). The pages are large, the type is clear, and there's only one recipe to a page. So whether you try the cauliflower recipes--or the cardoons or the meat and seafood dishes--you're in for a treat. Still, the best part of this book is the salty talk of two Sicilian gentlemen--the one who wrote it and the one who inspired it.