Simple Italian Cookery (Softcover)

The first Italian cookbook published in America wasn’t penned by a native Italian—but by an American enchanted by the flavors of Rome. Released in 1912, The Italian Cook Book arrived at a time when Italian cuisine was largely unfamiliar to American palates, often dismissed as little more than garlic and oil. This pioneering collection set out to change that. With recipes for “Neapolitan paste” (what we now simply call pasta), creamy risotti, savory meats, vibrant vegetables, and delicate desserts, it offered an invitation into a rich, sophisticated culinary world. A charming paperback full of old-world flavor and early 20th-century charm.

Written by: Antonia Isola

Softcover: 72 pages