Bitter Almonds: Recollections and Recipes from a Sicilian - download pdf or read online

By Mary Taylor Simeti, Maria Grammatico

ISBN-10: 150402625X

ISBN-13: 9781504026253

On the age of 11, the daughter of a Sicilian sharecropper, Maria Grammatico, entered the San Carlo Institute within the mountaintop city of Erice, an orphanage run by means of nuns who have been well-known all through Sicily for his or her almond pastries, yet who have been much less adept at facing younger women. After ten years of exertions and vicious self-discipline, Maria emerged with the secrets and techniques of the nuns' pastries hidden inside of her head.

This is the tale of her carefree state childhood—her Dickensian existence within the orphanage without warmth, no working water, and simply wood-burning ovens—and her triumphs as an entrepreneur and a world-famous pastry chef.

Bitter Almonds contains forty six of the recipes that she 'stole' from the nuns, dedicated to writing for the 1st time in those pages.

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Additional info for Bitter Almonds: Recollections and Recipes from a Sicilian Girlhood

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The exclusion of butcher’s meat thus seems to have become increasingly strict, except as noted above regarding organ meats. One further caution may apply here, in this case regarding La Cuisinière bourgeoise: Was butcher’s meat as clearly excluded in other eighteenth-century works? 5 percent) in La Science du maître d’hôtel cuisinier, which is by the same author. Large furred game animals also appear to have been excluded only gradually (and incompletely) as roasts. In La Cuisinière bourgeoise, antlered game are all prepared in marinades or pasties.

Conversely, of the 80 recipes in the chapter on meat-day roasts, the titles of only 6 specify mode of preparation: 2 roasts 19 “roasted,” 2 “stuffed,” 1 “natural,” and 1 “à la royale”; but as noted, 5 of these 6 dishes were more like entrées than roasts. Things are clearer in later publications. Le Nouveau Cuisinier contains 3 recipes called “on the spit” and 4 “roasted,” none of which appears to have been a roast. ” Lastly, no title among the 31 roasts in La Cuisinière bourgeoise indicates a cooking method.

Aspics, Custards, Fritters, and Toasts Aspics were cold by definition and, at least by the mid-seventeenth century, always an entremets. 33 While the aspics named in recipe titles are all sweet, less-noticeable savory aspics also figure in the body of recipes, such as the puzzling Cuisinier françois “Braised pork” served cold (p. 34 Custards were also served at the entremets course—at least in meat-day meals, because here again the practice was different for meatless days. For example, in 1660, Le Nouveau Cuisinier suggests such meat-day entremets as “Pistachio custards,” “Melon custard,” “Pea custard,” and elsewhere a “Custard pie,” two “Almond custard pies,” “Apple custard pie,” “Sugared artichoke custard,” and so on—not counting the various creamed vegetables that were served at the entremets course as vegetables, not for their creamed sauces.

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Bitter Almonds: Recollections and Recipes from a Sicilian Girlhood by Mary Taylor Simeti, Maria Grammatico


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