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The Talisman Italian Cookbook: Italy's bestselling cookbook adapted for American kitchens, by Ada Boni
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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.
- Sales Rank: #134651 in Books
- Published on: 1950-12-13
- Released on: 1950-12-13
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 8.55" h x 1.08" w x 5.90" l, 1.12 pounds
- Binding: Hardcover
- 320 pages
From the Inside Flap
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.
Most helpful customer reviews
2 of 2 people found the following review helpful.
Only really true Italian Cook Book!
By Rockofinder
I grew up in a very much Italian household and neighborhood. This cookbook was given to me by a Native Italian neighbor and cook who taught me how to cook. This was her Bible for cooking. Over the years I gave this cookbook to young people starting out. I still prize my copy. Now my adult son discovered cooking, and I gave him his copy. But, a new one cost $64! So, I bought his used. I don't know how good the physical copy will be yet, but I can vouch for the recipes. It gives all the nuances of Italian cooking. The cookbook is no longer in print, so, just go out and buy one even used. It will be a treasure and teach you to be a great Italian in the kitchen.
1 of 1 people found the following review helpful.
Talisman Italian Cookbook
By Amazon Customer
In the 1930s, when travel between different regions in Italy became possible, and huge numbers of Italians emigrated to America, the Italian regional schools of cooking amalgamated and blended into a generic "American/Italian school" of cooking. The Talisman Italian Cookbook provides these Italian regional recipes. It is the cookbook used by Italians today (I bought the English translation). It was the last major REGIONAL cookbook, and was written in the 1930's. Since I can get the generic American/Italian dishes at any restaurant in America, I prefer too cook the Italian regional dishes from which the American/Italian school of cooking evolved.
The Talisman Italian Cookbook is concise, clearly written, and updated so that you can get all the ingredients you'll need in any American supermarket, and prepare exquisite original, authentic Italian regional dishes!
4 of 5 people found the following review helpful.
Good traditional Italian recipes
By Steven Peterson
An Italian cookbook that is very traditional. . . . The introduction by Mario Pei highlights this: "It may be emphasized that this is an Italian, not an Italo-American cookbook. The recipes here listed describe dishes which are regularly eaten throughout the length and breadth of the Italian peninsula rather than dishes which are the specialty of a single Italian region, or those which have grown up in Italian communities in America." The end result, Pei observes, is that "a large number of these dishes will be almost totally unfamiliar to the American reader."
The book is divided into many sections, starting with antipasto, going through soups, egg dishes, cheese, and so on through macaroni, spaghetti, rice, to pizza, and finishing with desserts and beverages. All in all, the cookbook covers a lot of territory.
Many of the recipes will not be so simple to manage, if one wants to put something together quickly. Other reviews have mentioned this in one way or another.
However, there are some good recipes in this cookbook, traditional as they might be, that promise a nice taste treat. Among these are Beefsteak Hunter Style, Ragout of Beef with Tomato Sauce, Pork Chops in Tomato Sauce, Pork Chops Modena Style, Macaroni with Ricotta, and so on. Again, some recipes call for an awful lot of up front work that many readers won't be interested in. But there are also many others that can be done quite handily.
A good book to add to one's cooking library.
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