The New Italian Cooking by Margaret & Franco Romagnoli - 1980 First Edition

The new style begins in suggesting subtle changes in the classic, adapting to new ingredients, new methods, new implements. MARGARET AND FRANCO ROMAGNOLI

{HISTORY}

In the 1970s, when you were learning how to cook via shows airing on public television, you tuned into Julia Child for French cooking, Joyce Chen for Chinese cooking, and the Romagnolis for Italian fare.

Margaret and Franco's show, The Romagnolis' Table, aired from 1973-1975, delighting viewers not only with their extensive collection of Italian recipes but also with their easy-going camaraderie as they worked side by side together in the kitchen. Franco, with his heavy Roman accent, and Margaret with her encyclopedic knowledge of interesting fun facts,  moved about the kitchen in perfect partnership together, chatting, cooking, and tasting just like they would have been doing had viewers been standing right next to them in their own home kitchen.  

Unusual in the fact that they both shared equal space in the kitchen preparing daily meals, Romagnolis' Tablec entered around authentic family recipes that were easy to prepare, classic staples of Mediterranean fare.  As parents of four kids themselves, Margaret and Franco knew that feeding a large family could easily get quite expensive, so they highlighted on their show and in their books a good roster of fresh, hearty, seasonal Italian recipes for meals that didn't have to break the bank in order to be delicious, nutritious, and authentically Italian. 

In 1980, Margaret and Franco published their third cookbook, The New Italian Cooking. By this time, they were no longer feeding a table full of hungry teenagers. Their kids had flown the nest and Margaret and Franco adjusted to two at the table instead of six. In writing this cookbook, they wanted to share Italian recipes that fed smaller groups... singles, couples, and intimate dinner parties. They also wanted to highlight traditional recipes that easily blended together some modern shortcuts without sacrificing flavor or cultural integrity. By suggesting some more convenient alternatives that cut down cooking time and traditional preparation methods, Margaret and Franco conceived a cookbook that retained traditional Italian flavors and food pairings but didn't keep cooks in the kitchen for hours making mountains of food. Retaining their insistence on fresh ingredients and utilizing whole foods, Margaret and Franco, lifelong foodies at heart, have included hundreds of recipes here that require just a handful or two of ingredients and simple preparation. 

If you are interested in watching Franco & Margaret in action in the kitchen, past episodes of The Romagnoli Table can be found on YouTube. 

{SPECIAL FEATURES}

- 1980 First Edition

- 365 pages

- Both the Italian and English name of each recipe is included along with fun facts on Italian cooking techniques, culture, and history

- Interesting recipes include Artichokes with Anchovy Dressing, Spaghetti with Shrimp and Fresh Tomatoes, Crepes with Mushrooms, Ham & Cheese, Risotto with Lemon, Roast Tenderloin of Beef, Pork and Turkey Croquettes, Turkey Osso Buco, Chicken Marengo, Cheese and Spinach Turnovers, Shrimp and Scallops Saute, Lima Beans Tusan-Style, Avocado, Asparagus and Artichoke Salad, Spaghetti with Sweet Pepper sauce, Roast Potatoes and Tomatoes, Lemon Sherbert, Italian Chocolate Layer Cake, Paradise Cake, Wine Sipping Cookies alla Romagnola, Margherita Cake, and Salted Brigidini

{CONDITION}

In lovely vintage condition, this cookbook is clean and bright throughout with no cooking spots, stains, or notations. A previous owner’s name has been covered over by Wite-Out on the front endpaper. The dust jacket is very clean and bright with no rips or tears. The spine is tight, and all pages are intact.

{SIZE}

Measures 9.5" inches (length) x 6.5" inches (width) x 1.5" inches (thickness) and weighs just under 2lbs.