Bøger af Maria Gentile

Authentic Reprint of the "Italian Cookbook" originally published in 1919. 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?

"The Italian Cook Book" by Maria Gentile is a classic cookbook that has played a significant role in introducing Italian cuisine to the American audience. Originally published in 1919, it has remained a timeless reference for Italian cooking. Maria Gentile, the author, was an Italian immigrant who sought to share her love for traditional Italian cooking with the wider American public. In "The Italian Cook Book," she provides a wide range of recipes that showcase the diversity and richness of Italian cuisine, offering insights into both regional and everyday Italian dishes. Key features of the book include: Comprehensive Collection: The cookbook covers a broad spectrum of Italian dishes, including pasta, risotto, sauces, soups, appetizers, seafood, meats, vegetables, and desserts. It features well-known classics like spaghetti and meatballs, lasagna, and tiramisu, as well as lesser-known regional specialties. Detailed Instructions: Maria Gentile's recipes are accompanied by detailed instructions and clear explanations to help readers, regardless of their cooking experience, prepare authentic Italian dishes successfully. Her instructions make it accessible for both beginners and experienced cooks. Regional Variations: "The Italian Cook Book" acknowledges the regional diversity in Italian cuisine. It highlights the differences in Italian cooking styles and ingredients by offering a range of recipes from various regions of Italy. Traditional and Time-Tested Recipes: Many of the recipes in the book are inspired by traditional Italian cooking practices and use ingredients that were readily available in the early 20th century. This provides a glimpse into the more rustic and authentic Italian cooking of the time. Emphasis on Fresh Ingredients: One of the central themes of the book is the importance of using fresh, high-quality ingredients, a fundamental aspect of Italian cooking. Maria Gentile encourages readers to source the best available ingredients. Over the years, "The Italian Cook Book" has been reprinted and revised to reflect changing tastes and cooking techniques, but it remains a beloved classic in the world of Italian cuisine. Maria Gentile's passion for sharing the flavors and techniques of her homeland with the world has left a lasting legacy, making her book a valuable resource for anyone interested in preparing delicious and authentic Italian dishes.

This Is A New Release Of The Original 1919 Edition.

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.

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. 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. Modern nutritionists have made us aware of the health benefits of traditional Mediterranean cuisine. This volume provides easy-to-follow directions for almost 200 delicious menu items.

This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.

Maria Gentile's classic 1919 cookbook is a practical guide for creating economical, nourishing, and delicious Italian meals.

The Italian Cook Book: The Art Of Eating Well - Practical Recipes Of The Italian Cuisine Pastries Sweets, Frozen Delicacies And Syrups Compiled By Mrs. Maria Gentile This book is a result of an effort made by us towards making a contribution to the preservation and repair of original classic literature.In an attempt to preserve, improve and recreate the original content, we have worked towards:1. Type-setting & Reformatting: The complete work has been re-designed via professional layout, formatting and type-setting tools to re-create the same edition with rich typography, graphics, high quality images, and table elements, giving our readers the feel of holding a 'fresh and newly' reprinted and/or revised edition, as opposed to other scanned & printed (Optical Character Recognition - OCR) reproductions.2. Correction of imperfections: As the work was re-created from the scratch, therefore, it was vetted to rectify certain conventional norms with regard to typographical mistakes, hyphenations, punctuations, blurred images, missing content/pages, and/or other related subject matters, upon our consideration. Every attempt was made to rectify the imperfections related to omitted constructs in the original edition via other references. However, a few of such imperfections which could not be rectified due to intentional\unintentional omission of content in the original edition, were inherited and preserved from the original work to maintain the authenticity and construct, relevant to the work.We believe that this work holds historical, cultural and/or intellectual importance in the literary works community, therefore despite the oddities, we accounted the work for print as a part of our continuing effort towards preservation of literary work and our contribution towards the development of the society as a whole, driven by our beliefs. We are grateful to our readers for putting their faith in us and accepting our imperfections with regard to preservation of the historical content. HAPPY READING!

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