The Library After Dark

Food History

The Italian Cook Book

by Maria Gentile

Published in New York in 1919 for American households, when Italian cooking was spreading through the cities where Italian families had settled. It gives soups, pastas, risottos, sauces, pastries and sweets with American measures. Its preface hopes to persuade readers that Italian cooking is both good and thrifty.

The librarian
Read it in the Library After Dark Or read it as plain text
Reading time
About 2 hr 5 min
Where to find it
On the Food History shelves
Edition
Project Gutenberg, eBook #24407. In the public domain in the United States.

Also on the Food History shelves