The Italian Cook Book or The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups

Featured in this book are authentic Italian recipes selected for taste and economy. Originally published after the Great War (World War I), its purpose was to provide directions for preparation of quality Italian meals during those times when keeping costs down and nutrition high are primary concerns. As stated in the Preface: "One of the beneficial results of the Great War has been the teaching of thrift to the American housewife. For patriotic reasons and for reasons of economy, more attention has been bestowed upon the preparing and cooking of food that is to be at once palatable, nourishing and economical. "In the Italian cuisine we find in the highest degree these three qualities. That it is palatable, all those who have partaken of food in an Italian trattoria or at the home of an Italian family can testify, that it is healthy the splendid manhood and womanhood of Italy is a proof more than sufficient. And who could deny, knowing the thriftiness of the Italian race, that it is economical? "It has therefore been thought that a book of practical recipes of the italian cuisine could be offered to the American public with hope of success. It is not a pretentious book, and the recipes have been made as clear and simple as possible. Some of the dishes described are not peculiar to Italy. All, however, are representative of the Cucina Casalinga of the peninsular Kingdom, which is not the least product of a lovable and simple people, among whom the art of living well and getting the most out of life at a moderate expense has been attained to a very high degree." Modern nutritionists have made us aware of the health benefits of traditional Mediterranean cuisine. This volume provides easy-to-follow directions for over 200 delicious menu items.