New York: Italian Book Company, . Octavo, 160 pages. FIRST EDITION. An early Italian-American cookbook, emphasizing the relevance of Italian cuisine for the thrifty years of the Great War. The dishes are "representative of the Cucina Casalinga of the peninsular Kingdom, which is not least the product of lovable and simple people, among whom the art of living well and getting the most out of life at a moderate expense.....
Refine search resultsSkip to search results
Results 1 - 1 (of 1)