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Related to the thread on Italian Easter recipes:
One of my absolute favorite cookbooks -- one that I actually have cooked from A LOT over the years -- is Italian Regional Cooking by Ada Boni. My copy is from 1969, but I believe it has been re-issued in the last few years. It was originally written in Italian, and translated into English, with recipe quantities given in both US (mostly by volume) and UK style -- but the old ounces and pounds, not metric. So it is very easy for an American to cook from.
The sections of the book work their way from north to south, first with a description of the regional specialties, including lots of pictures, and then a series of recipes. I've always had great success with the recipes. :lips: :lips:
One of my absolute favorite cookbooks -- one that I actually have cooked from A LOT over the years -- is Italian Regional Cooking by Ada Boni. My copy is from 1969, but I believe it has been re-issued in the last few years. It was originally written in Italian, and translated into English, with recipe quantities given in both US (mostly by volume) and UK style -- but the old ounces and pounds, not metric. So it is very easy for an American to cook from.
The sections of the book work their way from north to south, first with a description of the regional specialties, including lots of pictures, and then a series of recipes. I've always had great success with the recipes. :lips: :lips: