Bitter Almonds: Recollections and Recipes from a Sicilian Girlhood, by Mary Taylor Simeti, Maria Grammatico
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Bitter Almonds: Recollections and Recipes from a Sicilian Girlhood, by Mary Taylor Simeti, Maria Grammatico
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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. 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.
Bitter Almonds: Recollections and Recipes from a Sicilian Girlhood, by Mary Taylor Simeti, Maria Grammatico- Amazon Sales Rank: #469955 in eBooks
- Published on: 2015-11-10
- Released on: 2015-11-10
- Format: Kindle eBook
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.
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.
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
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Most helpful customer reviews
20 of 20 people found the following review helpful. Fascinating history, definitive flavor By Linda Starr I believe this is one of the most underrated cookbooks in terms of awards (Child, Beard, etc.) and public attention. I LOVED the story, and I feel like I was allowed to have something very personal, special and unique in the recipes which are exquisite. Had I not known a wonderful Italian lady (Carmel Anthony) and tasted her special cookies, however, I may not have known enough to get this book. You'll love it!
18 of 20 people found the following review helpful. Remarks from a Sicilian Girl By A Customer I have just returned from Sicily where I visited Maria's shop and saw the convent where her childhood was spent. I wish I would have read the book before my visit. The smell of almond pastries led me right up the narrow street and to the pastries and candies in her shop, and they are marvelous. The convent is just a short walk up the street from her shop, in the square. The recipes she shares in the book are uncomplicated and simply delicious. Her story is not embellished. There is no polished prose. It is as she saw it and lived it and has told it with her unique Sicilian expression. I enjoyed reading it and I will continue to enjoy her recipes.
2 of 2 people found the following review helpful. Not just for the recipes By Susan Woodward Yes, you can go to the pastry shop, but it is more important to read the book. Even translated into English, the voice is extraordinary. The story begins sad but unsentimental -- Maria's family is so poor they send her and one of her sisters to the nunnery where the nuns will feed her and she will work -- but has a happy ending with Maria grown, educated, independent, and prosperous, living near her family. The trimphant personality comes through honest and unembellished. All of the redundancy typical of real human conversation is preserved, so it seems you are listening to Maria's voice.Watch Maria make genovesi on youtube. Then read Leonardo Sciascia's detective novel "To Each His Own" and his collection of short stories "The Wine-Dark Sea" (both published in lovely NYRB Classics editions I especially loved "Demotion" about the ladies of the village rescuing Santa Filomena, long may she reign, from the Vatican's ax), Lawrence Durrell's "Sicilian Carousel", and Mimetta LoMonte's cookbooks (as much for the recolletions of growing up in Sicily as for the recipes) and get the "Blue Guide" to Sicily and you will be ready to go. Mary Taylor Simeta's recollections are informative too.
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