En este momento estás viendo ▷ Download: Maria Grammatico – PDF

▷ Download: Maria Grammatico – PDF

Download: Maria Grammatico – PDF

Product Description

At the age of eleven, the daughter of a Sicilian sharecropper, Maria Grammatico, entered the San Carlo Institute in the mountaintop town of Erice, an orphanage run by nuns who were famous throughout Sicily for their almond pastries, but who were less adept at dealing with young girls. After ten years of hard work and harsh discipline, Maria emerged with the secrets of the nuns’ pastries hidden inside her head.

Clic ▷ Download: Maria Grammatico – PDF

This is the story of her carefree country childhood—her Dickensian life in the orphanage with no heat, no running water, and only wood-burning ovens—and her triumphs as an entrepreneur and a world-famous pastry chef.
 
Bitter Almonds includes 46 of the recipes that she ‘stole’ from the nuns, committed to writing for the first time in these pages.

From Publishers Weekly

Bitter almonds lend depth of flavor to the buttery cookie doughs prepared by nuns in the south of Italy. And the bittersweet recollections of Grammatico, a renowned pastry cook and shopkeeper in Erice, Sicily, lend depth to this slender volume of Italian recipes. As researched by Mary Taylor Simeti, author of several books on Sicily, the reminiscences of hardships endured during Grammatico’s girlhood, spent as an orphan in a Sicilian cloister, give poignancy to the uncomplicated, sweet pastries that make up her life’s work now. Americans accustomed to rich excesses and scads of chocolate in their desserts may not find much to excite them here. But those who savor fine pastry and Italian artistry in marzipan and baking will apreciate the enormous effort necessary to translate Grammatico’s recipes for use in our kitchens. Recent voyagers to the south of Italy may find themselves feeling slightly homesick for the simpler meals-and simpler lifestyle-evoked by Grammatico.
Copyright 1994 Reed Business Information, Inc.

Review

“Eloquent celebration of food and a woman who learned the hard way how to prepare it.” — Kirkus Reviews

“Poignant… an astonishing account.” — The New York Times

From Library Journal

Simeti is the author of the delightful Pomp and Sustenance: Twenty-Five Centuries of Sicilian Food (LJ 8/89) and On Persephone’s Island (LJ 3/15/86), also about Sicily. In the course of her research, she discovered Grammatico’s pastry shop in Erice, where Grammatico continues to make the traditional pastries she learned as a girl in an orphanage run by nuns. At one time convents all over Sicily were known for their special pastries; now making the special marzipan creations and other cookies Grammatico sells is almost a lost art. Simeti presents Grammatico’s own account, spirited and often moving, of her bleak life in an austere convent orphanage-although it was during the late 1950s, it reads more like something out of Dickens-followed by the recipes for all the pastries she offers at her thriving bakery, now known far beyond the town of Erice. A unique and special book.
Copyright 1994 Reed Business Information, Inc.

From the Publisher

In the early 1950s, Maria Grammatico and her sister were sent by their impoverished mother to a cloistered orphanage in the ancient Sicilian hill town of Erice. It was a Dickensian existence—beating sugar mixtures for six hours at a time, rising before dawn to prime the ovens, and surviving on an unrelenting diet of vegetable gruel. But it was there that Maria learned to make the beautifully handcrafted pastries that were sold to customers from behind a grille in the convent wall. At 22, Maria left the orphanage with little else than the knowledge acquired during a childhood spent preparing delicacies for others. Today, she is the successful owner of her own pasticceria in Erice, a mecca for travelers the world over. A frequent customer, Mary Taylor Simeti—author of On Persephone’s Island and Sicilian Food—became first a friend and then the chronicler of Maria’s extraordinary story.

From the Inside Flap

In the early 1950s, Maria Grammatico and her sister were sent by their impoverished mother to a cloistered orphanage in the ancient Sicilian hill town of Erice. It was a Dickensian existence—beating sugar mixtures for six hours at a time, rising before dawn to prime the ovens, and surviving on an unrelenting diet of vegetable gruel. But it was there that Maria learned to make the beautifully handcrafted pastries that were sold to customers from behind a grille in the convent wall. At 22, Maria left the orphanage

with little else than the knowledge acquired during a childhood spent preparing delicacies for others. Today, she is the successful owner of her own pasticceria in Erice, a mecca for travelers the world over. A frequent customer, Mary Taylor Simeti—author of On Persephone’s Island and Sicilian Food—became first a friend and then the chronicler of Maria’s extraordinary story.

About the Author

Maria Grammatico learned the art of making almond pastries in a Sicilian orphanage run by nuns. She is now the owner of several pastry shops in the town of Erice and has appeared on television programs and in cooking schools throughout the world.
 
Mary Taylor Simeti is an American author who has been living in Sicily for over fifty years. Her earlier books include On Persephone’s Island: A Sicilian Journal and Pomp and Sustenance: Twenty-five Centuries of Sicilian Food.

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