Note: This restored edition of The Italian Cookbook includes metric equivalents for today’s kitchens.
From the celebrated Culinary Arts Institute comes The Italian Cookbook, a warm and practical 1955 guide to bringing the flavors of Italy into the American home kitchen. Prepared by the Institute’s staff home economists, with guidance from Marion Granato of Chicago’s Granato’s Pizzeria Restaurant, this collection captures the mid-century moment when Italian cooking was becoming a beloved part of everyday American meals.
Inside you’ll find a generous range of classic Italian dishes: antipasti, soups, salads, sauces, pastas, risottos, polenta, seafood, poultry, meats, vegetables, breads, and desserts. From lasagna, spaghetti, gnocchi, and ravioli to chicken cacciatore, veal dishes, rich tomato sauces, gelato, spumoni, and festive sweets, the recipes are approachable, hearty, and full of old-world flavor. The book also highlights the regional character of Italian cooking, from the rice and polenta traditions of the North to the bright tomato, garlic, olive oil, and herb flavors of the South.
Practical, charming, and deliciously vintage, this restored edition is ideal for collectors of classic cookbooks, lovers of Italian food, and home cooks who enjoy dependable recipes with a touch of retro elegance. With metric equivalents added for modern kitchens, The Italian Cookbook is ready to help you serve comforting family dinners, festive gatherings, and a little taste of la dolce vita at home.
