Bøger af Antonia Isola

Simple Italian Cookery, is a classical and a rare book, that has been considered important throughout the human history, and so that this work is never forgotten we at Alpha Editions have made efforts in its preservation by republishing this book in a modern format for present and future generations. This whole book has been reformatted, retyped and redesigned. These books are not made of scanned copies of their original work, and hence their text is clear and readable. This remarkable book falls within the genres of Technology, Home economics

A quality reissue of the first Italian cookbook to be published in the United States. And you thought Italian food was all about pizza, macaroni and garlic? Well, think again! This little cookbook introduces a wide variety of Italian culinary delights. It includes recipes for soups, all kinds of pasta, rice dishes, sauces, eggs, fish, vegetables, meats, salads and desserts. As the title suggests, Simple Italian Cookery shows you how to prepare classic Italian dishes in a straightforward manner. "This book of Italian recipes was compiled by an authority, and is most practical. The table of contents brings up mental pictures of those attractive little Italian inns where gnocchi and ravioli are prepared over a tiny charcoal fire, which the cooks fan into a blaze. The American housekeeper will find many interesting and valuable suggestions for new ways of cooking even the most familiar food." -Harper's Bazaar, Volume 46, January, 1912 In 1912 when Antonia Isola published Simple Italian Cookery Italian food was virtually unknown in the United States. Many people thought the Italian diet consisted only of garlic and oil. This book was written to give Americans a glimpse into a new style of cooking. The book contains recipes for soups, meats, vegetables, desserts and of course pasta. "Many interesting suggestions for preparing all sorts of soups, meats, vegetables and sweets. The book shows that Italian cookery is far from being all garlic and macaroni." -The New York Times