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The Italian Cook Book

Maria Gentile

Book Overview: 

One of the beneficial results of the Great War has been the teaching of thrift to the American housewife. For patriotic reasons and for reasons of economy, more attention has been bestowed upon the preparing and cooking of food that is to be at once palatable, nourishing and economical.

In the Italian cuisine we find in the highest degree these three qualities. That it is palatable, all those who have partaken of food in an Italian trattoria or at the home of an Italian family can testify, that it is healthy the splendid manhood and womanhood of Italy is a proof more than sufficient. 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 of the Italian cuisine could be offered to the American public with hope of success. It is not a pretentious book, and the recipes have been made as clear and simple 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 least 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.

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Book Excerpt: 
. . .Break into pieces a young chicken and put it in the saucepan with a piece of butter. Season with salt and pepper. When it is half browned sprinkle with a pinch of flour to give it color, then complete the cooking with broth. Remove it from the same and put it on a plate. Beat the yolk of one egg with the piece of half a lemon and pour it on the sauce of the chicken, allowing it to simmer for some minutes. Then pour on the chicken and serve hot.

45 CHICKEN BREASTS SAUTÉS (Petti di pollo alla sauté)

Cut the breast of a fowl in very thin slices, give them the best possible shape and make a whole piece from the little pieces that will remain, cleaning well the breast-bone, crushing and mixing these. Season with salt and pepper and dip the slices in beaten eggs, leaving them for a few hours. Sprinkle with bread crumbs ground fine and sauté in butter. Serve with lemon.

If you want this dish more elaborate prepare a sauce in the fol. . . Read More

Community Reviews

Most cookbooks published in 1919 have not aged well. The recipes are either indecipherable (today's recipes have much more precise measurements) or unpalatable according to today's taste (Suet pudding? Fried calf's brains? No thanks!) Maria Gentile's The Italian Cook Book: The Art of Eating Well wea

Love your book

Interesting. Since there wasn't a chapter/recipe listing in the front, I don't think I could actually use this like a traditional cookbook since I couldn't "search" recipes. Shame. Some of the recipes were interesting enough that I'd like to make them, but since I don't have an idetic memory I'd pro

The Italian Cook Book The Art of Eating Well by Maria Gentile
Starts with table of contents and then preface.
Recipes are not written out in normal format. Name of item in English and then Italian, is included, summary of what is it in-no measurements and tells you what to do with the ingredients. Ho

This is a "cookbook." Or more appropriately described as a "Cook's Book." This book was published 100 years ago. It is written like the author believes the reader is well-versed in the kitchen and only requires an ingredients-list. it is not in any way instructional - it's a baseline for experienced

I am not a fan of the organization/layout. The food is also not too healthy