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702551
May 3, 2016
While I have repeatedly pointed out the significance of "Il talismano" as the most important overall 20th century cookbook on Italian cuisine, the Food52 editorial staff seems to be comfortable rather blithely ignoring this.
Personally, I think there's a better cookbook: "Le ricette regionali italiane" by Anna Gossetti della Salda. The main issue with this cookbook is that it has not been translated into English.
Gossetti della Salda's brilliance was grouping recipes by region, from north to south (like a culinary roadtrip) and including headnotes and variants that call out modifications for modernity, differences by town or even neighboring families in the same town. The recipes are highly traditional, some matching dishes published in the mid-19th century.
The post WWII Silver Spoon "Il cucchiaio argento" seems to be Food52's favorite Italian cookbook despite the fact that it was written by a faceless editorial board (of a design magazine) about thirty years after "Il talismano."
Pity.
Anyhow, I own a copy of the 1950's Americanized translated "Talisman Italian Cookbook" and I'm not convinced that this version is worth paying more than a couple of dollars to read. The cookbook itself is brain damaged by the heavy recipe excision.
Personally, I think there's a better cookbook: "Le ricette regionali italiane" by Anna Gossetti della Salda. The main issue with this cookbook is that it has not been translated into English.
Gossetti della Salda's brilliance was grouping recipes by region, from north to south (like a culinary roadtrip) and including headnotes and variants that call out modifications for modernity, differences by town or even neighboring families in the same town. The recipes are highly traditional, some matching dishes published in the mid-19th century.
The post WWII Silver Spoon "Il cucchiaio argento" seems to be Food52's favorite Italian cookbook despite the fact that it was written by a faceless editorial board (of a design magazine) about thirty years after "Il talismano."
Pity.
Anyhow, I own a copy of the 1950's Americanized translated "Talisman Italian Cookbook" and I'm not convinced that this version is worth paying more than a couple of dollars to read. The cookbook itself is brain damaged by the heavy recipe excision.
Jordan1324
May 3, 2016
I have the copy of the American version that my mother received from her in-laws as a newlywed (non-Italian). The Biscotti all' anaci were, and are, a family favorite. On my most recent visit to Italy, I splurged for a commemorative edition of the big Italian version. It almost required its own luggage.
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