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"The Talisman Italian Cookbook" by Ada Boni Copyright 1950

Quine Mar 10, 2011 07:39 PM

Anyone have this book? Love it? Hate it?

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  1. roxlet RE: Quine Mar 11, 2011 04:30 AM

    This was the only Italian cookbook my mother, who was 2nd generation Italian-American, owned. It was so well-used, that when we redid the kitchen, my mother made a new cover from it out of left-over wall paper. I love Ada Boni's Regional Italian Cooking, but I must confess that I have not looked through the Talisman Italian Cookbook in years! Must do. D you have it? WHat do you make from it?

    4 Replies
    1. re: roxlet
      Quine RE: roxlet Mar 11, 2011 07:39 AM

      I have an original, the paper cover barely hanging on. My fave recipe if trip[e and eggs.

      1. re: Quine
        roxlet RE: Quine Mar 11, 2011 09:50 AM

        Hmmm. I don't think that's happening for me...

        1. re: roxlet
          Quine RE: roxlet Mar 11, 2011 04:53 PM

          Is OK, I know I live in the small tripe lovers world, but it IS my fave recipe. What is yours?

          1. re: Quine
            Miss Priss RE: Quine Mar 12, 2011 04:22 AM

            I bought a much-used copy of "Talisman" a while back, but never really explored it. Just knew it was a traditional favorite, and couldn't resist the $4 price (or the tipped-in, full-color Ronzoni ad). Now that I hear it has tripe recipes, it'll definitely get a closer look!

    2. m
      mickeygee RE: Quine Mar 11, 2011 03:00 PM

      After my grandmother passed, and we were going through her things, I took this and a pot that was hers. Although I've gone through it numerous times, I've actually never made anything from it. Well, at least specifically - I've often used it as a reference and then made up my own recipe by merging ones from there with others or by making it up myself.

      1. roxlet RE: Quine Mar 12, 2011 12:18 PM

        Eeek! I have looked everywhere for my copy of the book and I can't seem to find it!

        1. blue room RE: Quine Mar 12, 2011 01:39 PM

          I wonder if the Ronzoni sauces etc. mentioned in the book are still the same.

          1 Reply
          1. re: blue room
            bob96 RE: blue room Mar 12, 2011 11:28 PM

            Hardly; I'm old enough to have grown up with both the book and the canned Ronzoni sauces--clam, mostly. My mother would never admit to using them, but she did, and even my 1st generation Italian father would just eat and be quiet. Anyway, they'd be simple, sweet, and unassertive compared to today's gallery of "robust" "natural" jarred sauces.

          2. l
            Lisbet RE: Quine Mar 13, 2011 06:11 AM

            That is my forgotten Italian Cookbook..........thanks for reminding me of it !

            Bought a copy of this book a long, long time ago (Eons ago!!) when it was offered by my local chain store, at the check-out counter.

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