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Quote by Brandon Smith

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Le Voyage d'un Fou

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Brandon Smith

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“Madre Carmela's favorite nuts were almonds. Not only did she like the way they tasted the best among all nuts, but she loved the flavor they imparted to Sicilian desserts from cakes to biscotti, and her favorite of all, Frutta di Martorana- the perfect fruit-shaped confections made from pasta reale, or marzipan, which required plenty of almonds. Who would have thought that the base for an elegant, regal dessert like marzipan came from such a simple ingredient as the almond?”

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Book:Rosalia's Bittersweet Pastry Shop
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“Many popular eighteenth-century iced cream flavors are familiar to modern palates--- pistachio, chocolate, strawberry, etc. Yet Georgian confectioners were great innovators and experimented with iced creams flavored with everything from Parmesan to artichoke, molding their confections into the shape of candles, lobsters, pineapples, and all manner of other conceits. Often iced creams were eaten in carriages drawn up outside of confectionery shops, enabling men and women to mingle freely in public, in a way that was otherwise prohibited. Ice cream, it seems, was a feminist enterprise! Books that give a good overview of Georgian ice cream and confectionary include Of Sugar and Snow: A History of Ice Cream Making by Jeri Quinzio (University of California Press, 2009); Sugar-plums and Sherbet: The Prehistory of Sweets by Laura Mason (Prospect Books, 1998); and Sweets: A History of Temptation by Tim Richardson (Bantam Books, 2002).”

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Book:The Art of a Lie
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