Simple Italian Cookery

by Antonia Isola, Robert Brower (Introduction)

Overview

The first Italian cookbook published in America was compiled by an American who lived in Rome. In 1912, when this book 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.

Product Details

ISBN-13:	9781429095532
Publisher:	Applewood Books
Publication date:	11/12/2019
Series:	Cooking in America
Pages:	76
Product dimensions:	4.00(w) x 6.00(h) x 0.21(d)

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.