Dispelling the notion that an Italian diet was composed chiefly of garlic and oil, this first Italian cookbook published in America in 1912 by an American living in Rome at the time, introduced Americans to Italian cuisine.
The first Italian cookbook published in America was compiled by an American who lived in Rome. In 1912, when this book was first published, Italian cooking was almost unknown in American, except to those who traveled in Italy. A popular misconception of Italian diet at the time was that it was composed chiefly of garlic and oil.
This collection of recipes was published to show Americans a new cuisine. The book contains a few of the many ways to prepare pasta, or "Neapolitan Paste," and risotti. Also included are recipes for soups, meats, vegetables, and desserts.