Free Download Sweet Sicily: The Story of an Island and Her Pastries, by Victoria Granof

Free Download Sweet Sicily: The Story of an Island and Her Pastries, by Victoria Granof

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Sweet Sicily: The Story of an Island and Her Pastries, by Victoria Granof

Free Download Sweet Sicily: The Story of an Island and Her Pastries, by Victoria Granof

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Amazon.com Review

In Sicily they eat ice cream for breakfast. That fact alone was enough to convince Victoria Granof that she had to go there. Sweet Sicily: The Story of an Island and Her Pastries is the result of a number of Granof's visits to Sicily, during which she confesses she ate more sweets than she ever thought possible. With plenty of humor and great respect, Granof shares what she learned from her experiences in Sicily and the friends she made there. Few of these sweets are fancy, and all are very traditional. Light and crispy Sweet Ricotta Turnovers from the Bar di Noto in Piana degli Albanesi and Chewy Pistachio Cookies shared by Giuseppe Chemi of Pasticceria Etna in Taormina are Sicily personified. All 106 of the recipes, such as the elegant little Engagement Cookies filled with almonds and cinnamon and honey-drenched Rice Fritters, call for the same ingredients the Sicilians have used for centuries. Learn to make homemade ricotta cheese and you won't believe how good your cannoli can be. --Leora Y. Bloom

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From Publishers Weekly

Sicilian sweets are more than simply desserts each one has a particular significance in the island's varied and unique culture and history. In this, her debut work, Granof, a New York City chef who trained at Le Cordon Bleu, wonderfully integrates the myth and mysticism of Sicily with solid, easy-to-follow recipes and gorgeous photos. N'zuddi, for example, are orange and almond cookies shaped in a square to honor Messina's patron saint, the Madonna della Lettera, and the letter she brought to the town from Jerusalem in A.D. 43. Minni di Vergine, or virgin's breasts, are small mounds of pudding encased in pastry dough with candied-cherry nipples, which Sicilians eat "with reverence" to honor the martyred Saint Agatha. The Rice Fritters of Siracusa were originally made in the 18th century by Benedictine monks, and Jasmine Gelato uses flowers originally planted by Arabs over 1,000 years ago. Some Sicilian desserts, such as Cannoli, are well-known in the U.S., but Granof presents them in their classic form. Feature pieces on Sicilian bakers, like Franco Ruta of Modica's Antica Dolceria Bonajuto, are great fun, as are the author's recollections of her own experiences eating in Sicily. With inspired confidence, Granof offers an unusual addition to the crowded shelves of Italian cookbooks. (June 1)Forecast: Part history book, part travel memoir, this original, beautiful book seems destined for success and will certainly appeal to fans of Mary Taylor Simeti and Carol Field.Copyright 2001 Cahners Business Information, Inc.

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Product details

Hardcover: 224 pages

Publisher: William Morrow Cookbooks; 1 edition (August 21, 2001)

Language: English

ISBN-10: 0060393238

ISBN-13: 978-0060393236

Product Dimensions:

8 x 0.2 x 9.1 inches

Shipping Weight: 2 pounds (View shipping rates and policies)

Average Customer Review:

4.4 out of 5 stars

22 customer reviews

Amazon Best Sellers Rank:

#521,702 in Books (See Top 100 in Books)

I loved this book so much I arranged to visit Maria's pastry shop when visiting Sicily. It was an amazing experience to be able to be in the area, the shop and also to meet Maria while I was there. I actually learned to make the Frutta Martorana while in Palermo and am now recreating these gorgeous fruits and vegetables here at home. This was as a direct result of reading this book!

I am half Siciliana so I loved reading all about the goodies in this book. I have tried a few of the recipes and they are quite good. She didn't really nail the cannoli for me, but then my memories of cannoli are the Brooklyn-bakery kind, not the authentic Sicilian kind probably.The styory of her trip through Sicily is very entertaining. The pictures make your mouth water!!

I have many Italian dessert cookbooks, but this is fast becoming a favorite. The recipes are wonderful and not typical "run of the mill" found in other dessert books. Molto gusto!

I can tell you from experience that this cookbook is much more than just a cookbook. It's a manual for creating authentic Sicilian pastries and desserts. I learned many guarded secrets working for an Italian Bakery in my youth, and can say that this book should have never been published. Now all the secrets are out.Some reviewers have complained of typos in the book. If there are any typos, I believe contacting the publisher and author could easily clear the air and correct any mistakes. The author went through a lot of trouble flattering her interviewers and humbling herself before others to obtain these recipes, I'm sure she would want purchasers of her book to be successful creating these masterpieces. She even went so far as to list suppliers for hard to find items. Personally, I've noticed NO TYPOS!Buy this book, you'll never put it down.

I borrowed this book from our local library 3x and had to pay late fees each time because I didn't want to give it up. Finally ordered it from Amazon and am very much enjoying all the recipes and am able to give it the time and attention it deserves. Love, love, love all the recipes and never knew that candied orange peel was so easy and versitile.

This reminds me of when I went to sicily in 2011 when we ate all the food there yummy... true to the island itself... want to go back but this next time NO tours... want to eat and live the sicilan way on my own time. wonderful country if you never been you gotta go

Great book

I love this book. It gives so much info about Sicily where my grandparents are from. The recipes are great and remind me of my childhood growing up and we would always have the sesame cookies and St. Josephs pastries. It really brought back good memories and happy times with my family.

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