Publisher Description

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.

GENRE
Cookbooks, Food & Wine
RELEASED
2008
January 24
LANGUAGE
EN
English
LENGTH
136
Pages
PUBLISHER
Public Domain
SELLER
Public Domain
SIZE
238.3
KB

Customer Reviews

Cndr78 ,

Traditional and regional

After reading this cookbook it seems that these recipes are set from varying areas of Italy. Some of the meals are very traditional and not for everyone but there are enough recipes to try that will take you on a quick tour of Italy. Keeping an open mind to these meals will make for some interesting dinner parties.

Patrolie ,

Italian Cuisine

This book is a throw back to a simpler time. I loved reading it not only for the recipes but for the social history as well. The recipes are very good, some are involved but most are easy to do.

Gamzzz4565 ,

Amazing, truly amazing.

I can't believe this is a free book. This is the type of book that you'd find buried in an attic or in the back of a used book store, its a real historical gem and quite insightful.

If you are someone that must have precise measurements in your recipes then this book might be a bit of a shocker to you with ingredients like "celery stock as long as your little finger" and "enough flour to make a paste" but that's how it used to be. These old recipes are real reminder of the old maxim that cooking is an art, not a science.

This book gives you basic and traditional ways to make every classic Italian food and many more that never really popped up in American cuisine. At the very least it gives you a great insight into old world cooking techniques and some great ideas for sustainable cooking (because it was written in a time when everything was sustainable).

Great find!

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