The Talisman Italian Cookbook: Italy's bestselling cookbook adapted for American kitchens

This book-an adaptation, not a translation of an Italian cookbook was published in 1950. This was a time when many Americans still held to various dumb and demeaning stereotypes about Italy and Italians. If there was any knoweldge of Italian food at all, it was based on an experience at a few southern Italian-styled restaurants that had opened in major American cities. This book and the television show that accompanied it were useful correctives to the few Americans who were aware of them. The TV show was a pioneering 'food-tv' effort by a husband and wife team called the Bontempi. The book itself was sponsored by the Ronzoni Pasta Company in Queens, New York and was sold for $3.00 on the show. Fifty-five years later, the recipes look remarkably soph- isticated. The only tomato sauce recipe is on the fourth page of the sauce section and rice dishes get almost as much space as pasta. Classic dishes-like Saltimbocca and Osso Buco Milanese abound and Lasagne are prepared in both Northern and Southern versions. There are a few Italian- American dishes included-you can have two different versions of spaghetti and meatballs, but the recipe listed under 'meatball' is for a one and half pound loaf, simmered in stock. The introductory essay by the linguist Mario Pei is priceless. He explains in the most gentle terms the difference between American stereotypes and Italian reality. For a snapshot of Italian food before it became modernized, this book is irreplaceable. It is also the source of the kind of simple and elegant recipes that made Italian food both wildly popular and strongly influential. For many cooks it will be the only Italian cookbook they'll ever need. --Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE and the forthcoming novel bang BANG from Kunati Books.ISBN 9781601640005

A passionate home cook that has been honing her cooking skills for the last 25 years, concentrating on Italian cooking for the last 10 years, writes this review. My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry". With more than 500 cookbooks in my collection I am usually disappointed in my recent cookbook acquisitions. I am also very tough on Italian cookbooks in particular. This book is a wonderful addition to any Italian cookbook library. If you were looking for a good basic Italian cookbook to begin your Italian cooking library this would make a wonderful start. This cookbook is simple Italian cooking at its best. Most of the recipes in this book are quick (Panettone excluded). I always use the cannoli recipe from this book, with a little creative license taken here and there. The author also does a nice job of highlighting the regional differences in preparing dishes. I highly recommend this book for anyone that is interested in learning more about Italian cooking. The book is subdivided as follows: 1. Antipasto 2. Soups 3. Egg Dishes 4. Cheese 5. Fish and Shellfish 6. Meat 7. Poultry 8. Game 9. Macaroni, Spaghetti and Rice 10. Pizza 11. Vegetables 12. Salads 13. Desserts 14. Beverages My one criticism of the book is in the directions themselves. If you are an accomplished cook the directions are more than adequate. However, if you are a cooking novice the directions are a little lacking. I think this is due to the original publishing date of 1950. This book was written in a time when all women had been taught to cook by their mothers. Sadly, this is not the case today. However, if you have any level of proficiency in the kitchen you should be able to follow the recipes. This little book is much more complete than I expected it to be when I bought it a decade ago. The book does not give a recipe count, but I would say that it contains a minimum of 500 recipes and probably more than that. I always turn to this little volume when I am looking for a recipe and then compare other cookbooks to what I find in this one. If you are need to expand your Italian cookbook collection you can't go wrong with this little book. Don't expect photographs though, the book is just text.

My mother gave me this cookbook dated back to 1950. Special Edition Printed For: Ronzoni Macaroni Co., Inc. By: Crown Publisher, New York, NY USA. This is the best Italian Cookbook I have ever used. My mother used it to prepare all her childrens foods and I am carrying on the family tradition thru its use. Christmas would not be Christmas without the receipes included in this cherished family keepsake.

Her copy is falling apart from years of use, but it is _identical_ (not a single change) to the one I bought new a few years ago.If you are looking for authentic Italian food that you could feel proud serving, get this book. It also has a good number of vegetarian dishes and pastries and ices.I just used it for dinner tonight...Her other cookbooks are excellent, as well, although they have beautiful pictures and the Talisman doesn't