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 has been attained to a very high degree." The recipes are straightforward and detailed, and include some more traditional dishes, including Eel with Peas, African Hen, and Hazelnut Pudding. Internally very good, with some soiling to endpapers, in worn and soiled gilt-stamped brown cloth. This is the third variant binding we have seen on the first edition, one in gilt-stamped titling on maroon cloth, another in similar green cloth, and this one, with a gilt-stamped decoration, depicting a family dining at table. Scarce in all early printings.