New York: Italian Book Company, 1919.
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. Some rubbing to the foot of the spine, otherwise very good. One of at least four variant bindings we have seen on the first edition, one with a gilt-stamped decoration depicting a family dining at table, and three in stamped titling on maroon, green and tan cloth. The present copy is an example of the last, in tan cloth. With the bookseller's ticket of culinary bookseller Jan Longone. Scarce in all early editions.