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Synopsis
The first Italian cookbook published in America was compiled by an American who lived in Rome. In 1912, when this books was first published, Italian cooking was almost unknown in American, except to those who traveled in Italy. A popular misconception of Italian diet at the time was that it was composed chiefly of garlic and oil. This collection of recipes was published to show Americans a new cuisine. The book contains a few of the many ways to prepare pasta, or ""Neapolitan Paste,"" and risotti. Also included are recipes for soups, meats, vegetables, and desserts.
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About the Author
Robert W. Brower, a contributing author of The Oxford Encyclopedia of Food and Drink in America (2004), is a California attorney and professional chef. He teaches Italian regional cooking and has a special interest in the history and evolution of Italian-American immigrant cooking.
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Simple Italian Cookery
Seller: Better World Books, Mishawaka, IN, U.S.A.
Seller rating 5 out of 5 stars
Condition: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Seller Inventory # 67718796-6
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Simple Italian Cookery
Seller: ThriftBooks-Dallas, Dallas, TX, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: As New. No Jacket. Pages are clean and are not marred by notes or folds of any kind. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G1557095736I2N00