Simple Italian Cookery

By:

Antonia Isola

Format:

Paperback / softback

Series:

Cooking in America

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Description

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.

Author Biography:

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.

Release date NZ

September 1st, 2005

Author

Antonia Isola

Audience

General (US: Trade)

Contributor

Introduction by Robert Brower

Illustrations

illustrations

Pages

Series

Cooking in America

Dimensions

102x152x5

ISBN-13

9781429095532

Product ID

31158998

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