02293cam a22003013u 4500 24407 UtSlPG 20260610133547.0 m cr n 260607r2008||||utu|||||o|||||||||||||| d UtSlPG en iso639-1 TX Gentile, Maria The Italian Cook Book : The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups Salt Lake City, UT : Project Gutenberg, 2008 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2008-01-24 Produced by Adrian Mastronardi, Annie McGuire and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.) "The Italian Cook Book" by Maria Gentile is a collection of practical recipes focused on Italian cuisine, written in the early 20th century. This cookbook aims to introduce readers to the flavors and techniques of Italian cooking, emphasizing the qualities of being palatable, healthy, and economical. The recipes cover a wide range of dishes, including soups, pastas, pastries, and more, allowing readers to explore both classic and lesser-known Italian meals. The opening of the book sets the stage for its purpose, highlighting the importance of thrift and resourcefulness in cooking—a sentiment that emerged following the Great War. In the preface, Gentile discusses the merits of Italian cuisine, which maintains a balance of deliciousness and affordability. The first few recipes presented include basic staples such as broth and pasta dishes, along with detailed instructions for their preparation, ensuring that even novice cooks can follow along. The blend of historical context and practical guidance creates an inviting atmosphere for readers eager to enhance their culinary skills. (This is an automatically generated summary.) Original publication data not identified Cooking, Italian https://www.gutenberg.org/ebooks/24407 65408 65408