The Italian Cook Book

Featured in this book are authentic Italian recipes selected for taste and economy. Originally published after the Great War (World War I), its purpose was to provide directions for preparing quality Italian meals when keeping costs down and nutrition high were primary concerns. As stated in the Preface: “One of the beneficial results of the Great War has been the teaching of thrift to the American housewife. More attention has been given to preparing and cooking food that is palatable, nourishing, and economical for patriotic and economic reasons.

“Italian cuisine possesses these qualities to the highest degree. It is palatable, and all those who have eaten in an Italian trattoria or at the home of an Italian family can testify that it is healthy. Italy’s splendid manhood and womanhood are more than sufficient proof. And who could deny, knowing the thriftiness of the Italian race, that it is economical? ”

It has, therefore, been thought that a book of practical recipes for Italian cuisine could be offered to the American public with the hope of success. It is not a pretentious book, and the recipes have been made as clear and straightforward as possible. Some of the dishes described are not peculiar to Italy. All, however, are representative of the Cucina Casalinga of the peninsular Kingdom, which is not the most miniature product of a lovable and simple people, among whom the art of living well and getting the most out of life at a moderate expense has been attained to a very high degree.” Modern nutritionists have made us aware of the health benefits of traditional Mediterranean cuisine. This volume provides easy-to-follow directions for over 200 delicious menu items.