The Talisman Italian cookbook is a captivating culinary journey through Italy's rich and diverse gastronomic heritage. Written by Valentina Harris, an expert in Italian cuisine, this book offers a treasure trove of traditional and contemporary recipes that showcase the country's vibrant food culture. Covering various regions and their unique flavors, the cookbook allows readers to delve into the heart of Italian cooking. From the aromatic herbs of Liguria to the mouthwatering pasta dishes of Emilia-Romagna and the bold flavors of Sicily, each recipe is crafted to highlight the distinct characteristics of the region it represents. What sets The Talisman Italian cookbook apart is its authentic approach to Italian cooking. Valentina Harris shares her knowledge and expertise gained from growing up in an Italian family and living in Italy, making the book a reliable source for recreating authentic Italian dishes in your own kitchen.

The Talisman Italian Cook Book by Ada Boni 1950

After a long search, I found a true Italian family treasure: My Parent’s copy of the Talisman Italian Cook Book from the 1950 printing. This classic Italian cook book was originally penned in 1929 by the well-respected Italian chef Ada Boni (1881 – 1973). It was originally translated from Italian into English by Matilde Pei. Our copy is well worn from decades of use by my Mother, complete with her penciled annotations – when found, it even had my grandmother’s hand-written Zeppole recipe stuffed in as a book mark! This book is in rough shape – the spine is missing and the pages are dog-eared, yellowed and loose; but the true beauty is not lost, as every decadent recipe is completely readable and ready to come alive again under the hands of a new generation of cooks.

Many of the recipes found in the Talisman are truly rare and considered esoteric today. For instance, you will almost never find Ox-tongue in Rustic Sauce, Lamb Sweetbreads or Eels Genoa Style in your typical Americanized Italian restaurant, but you will find them in this cook-book. These recipes fed thousands of Italian immigrant families in the early part of the twentieth century, mainly due to the fact that they were nutritious and relatively inexpensive to make. Remember, most organ meats were considered the trash part of the animal, and was not used by a large swath of the American public at the time. It was, however, a mainstay on Italian tables of yester-year.

Of course, the standards are there too: dozens of sauces and gravies, lasagnas and ravioli of many styles, as well as the traditional livestock dishes of chicken, lamb, beef, veal, as well as fish and game. Even Pizza Chiena, or Pizza Rustica, is on page 167 as Rustic Pizza, and our version of the classic marinara is on page 221.

The recipes use ingredients common in only a by-gone era, when “skim” or “low-fat” simply didn’t exist, and where many recipes required such decadent goodness as lards, creams, or pork fat. I can’t find anything in this book that isn’t frowned upon health-wise by the modern era’s obsessively diet-conscious standards. This book is truly a gourmet’s bible. The good news is that you can find this book today – original hardcover prints of The Talisman are easily found on eBay, and new paperback copies can be found at many bookstores both in person and online. This Italian cook book is a must for every kitchen, and should be considered the go-to manual for aspiring chefs looking for true Italian old-world goodness.

What The Joy of Cooking Is to Americans, The Talisman of Happiness Is to Italians

Roman cookbook author and magazine editor Ada Boni may not be a household name outside of Italy, but she did bring to American kitchens a manual of Italian cooking in 1950 that many still cite as their favorite Italian cookbook.

In 1929, the year the original The Talisman Italian Cook Book (known as Il Talismano della Felicità in Italian) was published, it was considered the book for the “modern woman," the book to give to all brides for their wedding.

In fact, it kept this status well throughout the twentieth century, thanks to the fact that this well-thumbed classic (much like Artusi's cookbook) sat on kitchen shelves and was passed down from grandmother or mother to daughter for generations. It's a cookbook that is still constantly printed, reprinted, and bought. Some call it the Italian version of what the Joy of Cooking is to Americans! She is to Italians what Delia Smith is to British home cooks.

It was translated into English by Matilde La Rosa, and a shortened version (the Italian version has over a thousand pages) was published for American and British kitchens in 1950. The introduction is by Italian-American linguist Mario Pei, who muses on the diversity of regional Italian cuisine and how Italians approach food. It alone, with Pei's wonderful quotes (“Variety is the spice of life. Italy has infinite variety and infinite spice.”), is reason enough to seek out this edition.

More: Read about some more of our favorite Italian food writers.

Sweet Yeasted Roman Buns with Whipped Cream (Maritozzi)

La Rosa and Pei chose the recipes that were to appear in the abridged English version based on what they found to be “most adaptable” to American 1950s households. They also added some Italian-American recipes deemed indispensable in an Italian cookbook and eliminated any of the recipes that were not strictly of Italian origins—recipes that perhaps served Ada Boni’s original idea as a collection of recipes for the “modern” Italian woman.

It is still a 1950s cookbook, and this is very clear. Many recipe titles are named with French techniques—“au gratin” or “fricassee”—as French cuisine reigned and the vocabulary was more familiar in the kitchen than their Italian counterparts were. Pork heart soup and fried eels may not be dishes that Americans jump at the chance to cook now, but her ossobuco (one of the best), homemade amaretti, and maritozzi (Roman cream buns) recipes are classics (and some of my personal favorites). Some Italian ingredients and substitutions that weren't easily accessible in the 50s (pancetta is often replaced with bacon, for example) may make it a little outdated and feel less “authentic,” but it is a fantastic collection of recipes that I like to use for ideas or as a cross-reference with other cookbooks, particularly for Roman dishes (her specialty).

Deep-Fried Mozzarella Sandwiches (Mozzarella in Carrozza)

It's written in a no-nonsense way, with straightforward descriptions and no headnotes and many recipes only taking up a few lines each. Ada Boni doesn't hold your hand through every single step of the recipe, but often gives you an idea of how you can make it, particularly in simple preparations for desserts, sides, or antipasti: Her “Fried Italian Yellow Squash” reads only, “Roll squash in flour, dip into salted egg and fry in hot oil until light brown in color on both sides. Serves 4.”

Her recipe for mozzarella in carrozza (the most delectable, deep-fried mozzarella sandwiches) is exactly three-and-a-half lines long. I like this; we have become so used to a description of every single drop and measurement telling us what to do.

Talisman Italian Cook (67 results)

Hardcover. Condition: Fair. No Jacket. Missing dust jacket; Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.

Valentina Harris shares her knowledge and expertise gained from growing up in an Italian family and living in Italy, making the book a reliable source for recreating authentic Italian dishes in your own kitchen. The step-by-step instructions and beautiful accompanying photographs make it easy to follow along and create delicious meals that take you straight to the streets of Italy. The recipes in this cookbook are not only delicious but also showcase a deep appreciation for quality ingredients.

The Talisman Italian Cook Book

Hardcover. Condition: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.

Valentina Harris emphasizes the use of seasonal produce, fresh herbs, and locally sourced ingredients to elevate the flavors of each dish. Whether you're a seasoned chef or a beginner in the kitchen, this cookbook provides clear and concise instructions that allow you to explore the culinary traditions of Italy with confidence. In addition to the recipes, The Talisman Italian cookbook offers valuable insights into Italian culinary customs, regional food festivals, and the story behind each dish. Valentina Harris's personal anecdotes and love for Italian cuisine adds an extra layer of depth to the book, making it a delightful read for food enthusiasts and history buffs alike. Overall, The Talisman Italian cookbook is a must-have for anyone who wants to experience the magic of Italian cuisine. With its comprehensive collection of recipes, expert guidance, and fascinating insights into Italian culture, this book is a true talisman for those seeking to recreate the authentic flavors of Italy in their own home..

Reviews for "Master the Art of Italian Appetizers with The Talisman Italian Cookbook"

1. Mary Smith - 1 star

I was really excited to try out "The Talisman Italian Cookbook" as I love Italian cuisine. However, I was extremely disappointed with this cookbook. Firstly, the recipes were poorly organized and hard to follow. The ingredients were listed in a haphazard manner and there were no clear instructions on the cooking process. Secondly, the recipes themselves were very average and uninspiring. The book lacked creativity and failed to provide any new and exciting dishes. Overall, I would not recommend "The Talisman Italian Cookbook" to anyone looking for a comprehensive and innovative collection of Italian recipes.

2. John Johnson - 2 stars

"The Talisman Italian Cookbook" did not live up to my expectations. The book claimed to offer authentic Italian recipes, but I found many of the dishes to be lacking in flavor. The cookbook also lacked variety, with a limited selection of recipes that focused mainly on pasta and pizza. Furthermore, the instructions were vague and not detailed enough, making it difficult for someone with limited cooking experience to follow. Overall, I was disappointed with the lackluster recipes and lack of culinary guidance in this cookbook.

3. Sarah Thompson - 2 stars

I purchased "The Talisman Italian Cookbook" hoping to expand my knowledge of Italian cuisine, but I found the recipes to be quite underwhelming. Many of the dishes were overly simplistic and lacked the depth of flavor I was expecting. The cookbook also lacked useful tips and tricks for achieving authentic Italian taste. Additionally, I found the layout of the book to be confusing, with recipes scattered throughout different sections. I would not recommend this cookbook to anyone looking for a comprehensive and well-curated collection of Italian recipes.

Perfect Your Pasta Skills with The Talisman Italian Cookbook