New York and London: Harper Brothers, 1912.
Small octavo (17.3 x 11.5 cm.), 68,  pages. FIRST EDITION. The first cookbook of Italian recipes published in the United States, with one hundred thirty recipes, including soups, pastas, sauces, salads and deserts. The author had spent some time in Rome, but not enough to adopt the Italian name given her by the publisher. For this work, Mable Earl McGinnis (born May 16, 1876) was given the name Antonia Isola by her publishers, Harper Brothers, "to impart the air of Authenticity" (Wikipedia) The recipes are indeed fairly authentic, and include some rustic dishes like ravioli with brains. At the time, a reviewer with The New York Times wrote, “Though frugal, the Italians are excellent cooks and the American housekeeper will find many interesting suggestions for preparing all sorts of soups, meats, vegetables and sweets. The book shows that Italian cookery is far from being all garlic and macaroni”. Some age-toning and a small stain or two to the text, in lightly soiled but otherwise very good cream-colored boards titled in red; near fine. In a worn copy of the scarce dust jacket, this one with somewhat crude paper repair at an early date. The dust jacket is good only. [Cagle 499; Bitting, page 242].