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Il Talismano is and has been for over 50 years the one great standard Italian cookbook. It is to Italians what Joy of Cooking is to Americans. Containing in simple and clear form the best recipes for all the foods that we associate with Italian cuisine, it covers all the regional variations of Italian cooking: Milanese, Bolognese, Venetian, Neapolitan, Sicilian, Veronese, and Florentine. Appetizers range from the simply elegant, like Cantaloupe and Prosciutto and Artichoke Hearts in Olive show more Oil, to the sublime, like Tunnied Veal and Crostini of Mozzarella and Anchovies. Soups include Stracciatella, Fish Brodetto Rimini Style, and Tuscan Minestrone. No part of Italy is very far from the sea, a fact reflected in the variety and quality of Italian seafood preparations: Flounder with Black Butter Sauce, Lobster alla Diavolo, Mullet in Piquant Sauce, Scungilli Marinara, and Shrimp Buongusto. For the landlocked there are recipes for Beefsteak alia Pizzaiola, Ossobuco, Saltimbocca, Scaloppine al Marsala, Loin of Pork with Milk, Chicken Cacciatora, Chicken Livers with Sage, Wild Duck with Lentils, and Rabbit in Egg Sauce. Pasta is perhaps Italy's greatest contribution to world cuisine, and The Talisman contains dozens of authentic recipes like Homemade Ravioli, Green Lasagna Modena Style, and Spaghetti Marinara. There are recipes for Polenta, the Italian cornmeal preparation, as well as rice dishes and pizza. Finally, Italian desserts are explored in full: Almond Macaroons, Pine Nut Cookies, Ricotta Pie, Zeppole, and Zuppa Inglese. There is also a glossary (complete with pronunciation guide) to Italian cooking terms. For the American edition of The Talisman, all weights, measurements, instructions, and ingredients have been adapted to American usage. The result is a collection of recipes that are as easy to prepare as they are delicious to eat. show lessTags
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Member Reviews
I bought this book at an Italian Grocery and Deli ( in the Italian district of Seattle) back in the 1970s. I've cooked many of the recipes and my food always came out delicious. If you want real authentic Italian food this is a good book.
No fancy pictures here, just good, simple recipes. I've made the Red Bean Salad on page 215 so many times that I no longer need to look it up.
This is a deeply abridged, infamously rewritten, poorly conceived translation of the Italian Original. Oh, how I wish there was a facsimile of the original available.
Fried stuffed artichokes, p.170; Drom John thinks this is the best artichoke dish he's had, even after doing the dishes.
25. Later publication. The classic post WWII book popularized by the returning GIs. Ms. Boni is an Italian National Treasure. See other listings of her works in Italian language. Much reduction by the translator.
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8 Works 538 Members
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Common Knowledge
- First words
- Foreword: Ada Boni's Talismano della Felicità is universally recognized in Italy as the standard national cookbook.
Introduction: As a linguist and student of national cultures, I have often thought that there must be some intimate relationship between language and food. - Quotations
- It may be emphasized that this is an Italian, not an Italo-American cookbook.
— Foreword - Publisher's editor
- Adams, Charlotte
- Canonical DDC/MDS
- 641.5945
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- Members
- 213
- Popularity
- 153,264
- Reviews
- 5
- Rating
- (4.04)
- Languages
- English
- Media
- Paper
- ISBNs
- 5
- ASINs
- 12
