You have to be bold to label your work The Sardinia Cookbook. Bold like a Sardinian, Viktorija Todorosvska takes on the difficult work of making sense out of the cuisine of the enigmatic island—and does a very good job of it.
I’ve spent five seasons doing archaeological work on the island, and I’ve read a lot of utter nonsense about the food. Combing the introduction finely as a man looking for lice in the hair of a wild man hugging a ticking time bomb, I have to say the woman has done her homework.
But that’s probably not enough, so we went ahead and tested a recipe. Chicken with capers. Delicious, even with the industrial crap American chicken we had to put up with. There are a lot of capers sticking out of those stone walls and towers that dot the Sardinian landscape—and they add zap to lots of things. So we’re talking local food here.
Oh, and the cooking times were spot on.
So, yeah, it’s a short review because I really can’t find anything to bitch about. The only thing wrong (with any authentic cookbook, really) is that you can’t get some of the things you want to eat most, like the suckling pig so you can have myrtle-flavored porcheddu. Or the Sardinian lamb, or the bue rosso, the red bull. But you can go to Sardinia and have them.
To buy the cookbook from Amazon:
The Sardinian Cookbook: The Cooking and Culture of a Mediterranean Island
Read more about Sardinia with our map and guide.