Ingredients
LIST OF ITALIAN COOKBOOKS IN ENGLISH at www.archive.org (Keyword: Italian Cookery):
In chronological order:
o "Leaves from our Tuscan Kitchen or How to Cook Vegetables" by Ann Janet Ross (London, JM Dent & Co, 1900)
o "Simple Italian Cookery" by Antonia Isola (N.Y.: Harper and Brothers, 1912)
o "Allied Cookery" by Harrison and Clergue (New York: G. P. Putnam's Sons, 1916)
o "Practical Italian Recipes for American Kitchens," sold for the Benefit of Italian War Orphans," by Julia Lovejoy Cuniberti (Washington,D.C., 1918).
o "The Italian Cook Book" by Maria Gentile (1919)
o The Cook's Decameron: a Study in Taste, Containing Over Two hundred Recipes for Italian Dishes" by Mrs. W.G. Waters (William Heineman, 1920)
o The European Cookbook for American Homes, from Italy, Spain, Portugal and France by The Browns, Cora, Rose and Bob, (New York: Farrar & Rinehart, 1936).
o "Italian Cook book" by Pellegrino Artusi (New York: S.F. Vanni,1949)
LIST OF INTERNATIONAL COOKBOOKS WITH ITALIAN RECIPES
In Chronological Order:
o The Modern Cook, a Practical Guide to the Culinary Art in all its branches, comprising in addition to English Cookery, the Most approved and recherche systems of French, Italian, and German cookery, adapted as well for the largest establishments as for the use of private families by Charles Elme Francatelli, pupil to the celebrated Caeeme, and late Maitre-D'Hotel and chief cook to her Majesty the Queen, with sixty two illustrations. Published by Thomas L. White, [London], 1859.
o With a Saucepan Over the Sea, Quaint and Delicious Recipes from the Kitchens of Foreign Countries," selected and compiled by Adelaide Keen (Boston: Little, Brown and Company, 1902)
o High Living, Recipes from Southern Climes, compiled by L.L. McLaren, published for the benefit of the Telegraph Hill Neighborhood Association (San Francisco: Paul Elder and Company, 1907)
o 365 Foreign Dishes, A foreign Dish for Every Day in the Year, 1908.
o Around-the-World Cook Book, The Culinary Gleanings of a Naval Officer's Wife" by Mary Louise Barrol (N.Y.: The Century Co., 1913)
o "Pan-Pacific Cook Book, Savory Bits From the World's Fare," compiled by L.L. McLaren (San Francisco: Blair-Murdock Co., 1915)
o "Foods of the Foreign-Born in Relation to Health" by Bertha M. Wood (Boston: Whitcomb & Barrows, 1922)
o Recipes of All Nations, compiled and edited by Countess Morphy (New York: WM.H. Wise & Company, 1936)
LIST OF ITALIAN COOKBOOKS IN ITALIAN
o "Cucina Teorico-Pratica col corrispondente riposto ed apparecchio di pranzi e cene con quattro analoghi disegni" by Ippolito Cavalcanti (Naples: Di G. Palma, 1839).
o "Opera" by Bartolomeo, Scappi, 15th century
LIST OF BOOKS ON ANCIENT ROMAN CUISINE
o Cookery and Dining in Imperial Rome - Apicius
o Roman cooks - Harcum, Cornelia Gaskins, 1881-1927
o Apicii Clii De opsoniis et condimentis, sive arte coquinaria, libri decem. Cum annotationibus Martini Lister ... et notis selectioribus, variisque lectionibus integris, Humelbergii, Barthii, Reinesii, A. van der Linden, & aliorum, ut & variarum lectionum libello - Apicius
Directions
Notes
For the complete bibliographical references to the cookbooks cited in this entry visit WWW.ARCHIVE.ORG. For most hits search the site with the subject heading: "Italian cookery." N.B. Technically, a book has to have been published prior to 1921 in the United States for it to be in the public domain, but sometimes the author and/or his heirs, place the book in the public domain so that individuals can have access to it. Whether this is the case for this particularly book is hard to say. In any case the book can be accessed without cost at the on-line public library, www.archive.org. Because "traditional" recipes don't belong to any one individual, it seems the recipe ingredients cannot be copyrighted, though it is possible that the word-for-word directions given in any one recipe might be. |
