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Simple Italian Cookery
     

Simple Italian Cookery

by Antonia Isola, Miss Georgia Goodblood (Introduction)
 

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This special reprint edition of "Simple Italian Cookery" was written by Antonia Isola, and first published in 1912.

This book is filled with wonderful Italian dishes and has sections covering Soups, Fish, Eggs, Sauces, Meats, Vegetables, Salads, Desserts, Rice, and Macaroni and Other Pastes (Pastas.)

Recipes in this book include Bocconcini, Egg Croquettes with

Overview

This special reprint edition of "Simple Italian Cookery" was written by Antonia Isola, and first published in 1912.

This book is filled with wonderful Italian dishes and has sections covering Soups, Fish, Eggs, Sauces, Meats, Vegetables, Salads, Desserts, Rice, and Macaroni and Other Pastes (Pastas.)

Recipes in this book include Bocconcini, Egg Croquettes with Piquante Sauce, Gnocci, Polenta Fritters, and Stracciatella Soup to name but a few. A great little cook book for the novice to Italian food, and for the experienced Italian cook alike.

IMPORTANT NOTE - Please read BEFORE buying!

THIS BOOK IS A REPRINT. IT IS NOT AN ORIGINAL COPY.

This book is a reprint edition and is a perfect facsimile of the original book. It is not set in a modern typeface and has not been digitally rendered. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed.

DISCLAIMER :
Due to the age of this book, some methods or practices may have been deemed unsafe or unacceptable in the interim years. In utilizing the information herein, you do so at your own risk. We republish antiquarian books without judgment, solely for their historical and cultural importance, and for educational purposes.

Product Details

ISBN-13:
9781548874834
Publisher:
CreateSpace Publishing
Publication date:
07/12/2017
Pages:
80
Product dimensions:
6.00(w) x 1.25(h) x 9.00(d)

Meet the Author


Robert W. Brower, a contributing author of The Oxford Encyclopedia of Food and Drink in America (2004), is a California attorney and professional chef. He teaches Italian regional cooking and has a special interest in the history and evolution of Italian-American immigrant cooking.

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