Review: A book for cooks
Rating: 4 out of 5
Date: 10 7, 2011
If you have ever wanted a true Italian cookbook for a great price, pick this one up! It was published in 1919, and assumes that everyone has a good working knowledge of the kitchen and hours to spare. This is a book for very experienced cooks, because you won't find anything as mundane as cup and spoon measurements. This is cooking by the seat of your pants with general guidelines to go by, which is how a lot of good cooks really cook anyway (at least I do - hmmm, what ingredients do I have and what flavor do I want...what's on sale...). Some of the ingredients will be hard to find or might make you cringe, but this was written in the days before dietitians and when every scrap was used. So enjoy this book from a traditional/historical point of view and maybe even jump into the adventurous side of cooking! I know I can't wait to try some of these recipes, even if I do substitute out some things like the lard.