The Talisman Italian Cook Book

Ada Boni

Macmillan

Il Talismano is and has been for over 50 years the one great standard Italian cookbook. It is to Italians what Joy of Cooking is to Americans. Containing in simple and clear form the best recipes for all the foods that we associate with Italian cuisine, it covers all the regional variations of Italian cooking: Milanese, Bolognese, Venetian, Neapolitan, Sicilian, Veronese, and Florentine. Appetizers range from the simply elegant, like Cantaloupe and Prosciutto and Artichoke Hearts in Olive Oil, to the sublime, like Tunnied Veal and Crostini of Mozzarella and Anchovies. Soups include Stracciatella, Fish Brodetto Rimini Style, and Tuscan Minestrone. No part of Italy is very far from the sea, a fact reflected in the variety and quality of Italian seafood preparations: Flounder with Black Butter Sauce, Lobster alla Diavolo, Mullet in Piquant Sauce, Scungilli Marinara, and Shrimp Buongusto. For the landlocked there are recipes for Beefsteak alia Pizzaiola, Ossobuco, Saltimbocca, Scaloppine al Marsala, Loin of Pork with Milk, Chicken Cacciatora, Chicken Livers with Sage, Wild Duck with Lentils, and Rabbit in Egg Sauce. Pasta is perhaps Italy's greatest contribution to world cuisine, and The Talisman contains dozens of authentic recipes like Homemade Ravioli, Green Lasagna Modena Style, and Spaghetti Marinara. There are recipes for Polenta, the Italian cornmeal preparation, as well as rice dishes and pizza. Finally, Italian desserts are explored in full: Almond Macaroons, Pine Nut Cookies, Ricotta Pie, Zeppole, and Zuppa Inglese. There is also a glossary (complete with pronunciation guide) to Italian cooking terms. For the American edition of The Talisman, all weights, measurements, instructions, and ingredients have been adapted to American usage. The result is a collection of recipes that are as easy to prepare as they are delicious to eat.

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

Cookbooks, Food & Wine

Regional & International

Crown Publishers, Inc.

The Talisman Italian Cookbook

Crown

Ada Boni, (1881 - 1973) was an Italian magazine editor, food writer and book author. Ada Boni was the best, and the best known, Italian cook and in this beautifully illustrated gift cookbook she presents the most delicious, authentic, hard-to-find Italian recipes ever collected. This is the real food of the Italian countryside and seacoast, of the cosmopolitan cities and centuries-old hill towns. The magnificent color photographs show the dishes against the local settings - vineyards and tiled roofs, fountains and Palladian palaces, rocky coasts and Renaissance churches - and make this book an illustrated gastronomic tour to ravish the eye as well as delight the palate. The culinary treasures have been mined from each of the fourteen main regions and many of the recipes have never before appeared in any cookbook. All the recipes have been fully tested and adapted for the American cook. In an introduction to each region Ada Boni describes the countryside, its people, its cuisine and its specialties, particularly its cheeses and wines. Then come the recipes - the truffles, fondue and fresh garden vegetables of Piedmont; the ossobuco and pannetone pudding of Lombardy; the polenta and seafood of Veneto; Liguria's fragrant pesto sauce, and Genovese ravioli; the delicious Bolognese and parmigiana dishes from Emilia; Tuscany's famous beefsteak alla Fiorentina and cacciucco; Umbria's game and mixed grills; Rome's baby artichokes, baby lamb and fettuccine; the many macaroni dishes of the Abruzzo; the pizzas and shellfish of Naples; the stuffed chicken, Lucania style, of Calabria-Lucania; the Taranto mussel soup of Apulia; the couscous and cassata of Sicily; and the wild boar and seafood of Sardinia, to name only a few. The book includes more than 600 recipes and is illustrated with 144 pages of full color photographs. Many recipes in this collection first appeared in the popular Italian monthly woman's magazine, Arianna.

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