A History of Spaghetti Eating and Cooking for: Spaghetti Dinner.

New York: Abelard-Schuman, 1955.

Octavo (21.5 x 15 cm.), [viii], 148 pages. Illustrated. Index. FIRST EDITION. A cookbook for and history of spaghetti in many forms, through history and across the globe. The author was an Italian professor of literature (later an American citizen), who was contributor to Giovanni Papini's Leonardo, and the founder and editor of Voce, to influential reviews that sat at the intersection of literature and philosophy. Despite his ponderous background, Prezzolini's book of spaghetti is enjoyable and occasionally light hearted. The illustrations are primarily small vignettes, but there are also photographic illustrations of prominent figures in the history of the pasta, and a few historical images. Top edge a bit darkened, otherwise very good in publisher's illustrated light brown cloth. In near very good tri-color dust jacket with spine darkened and worn at edges.

Price: $50.00