Ada Boni

Ada Boni ( born Giaquinto; * 1881 in Rome, † 1973 in Rome) was an Italian cookbook author. She became famous through their 1927 published cookbook Il talismano della felicità ( The Talisman of Happiness ).

Life

Boni was born into a Roman family of the upper middle class in and started cooking at the age of 10 years because she had fun doing it. My paternal uncle, Adolfo Giaquinto, cooking and was issued a cooking magazine. Her husband, the music critic Enrico Boni, was also an amateur cook, so that Ada Boni in 1915, the cooking magazine Preciosa ( published from 1915-1959 ) founded. She also gave cooking lessons for the fine ladies of Rome.

Work

The first issue of 1927 brought out the cookbook Il talismano della felicità ( Publisher: Editore Colombo) contained 882 recipes. In later editions, this number rose to more than 2000 recipes ( 2245 in 1976 ). Part of its popularity may also be because the title of the book ( " lucky charm " ) is also ideal as a wedding gift. The Talisman, as well as the later book La cucina romana, preserving the traditional and typical regional and national dishes of Italy. This was even more important than that, in the first half of the 20th century, migrating from the countryside to the urban population, the book as a guide for used them, from their mothers and grandmothers, well-known traditional recipes. As the work of Isabella Beeton Ada Bonis book has achieved the status of a culinary bible. As the first Italian cookbook, the work aimed at the upper middle class housewives. Along with the book by Pellegrino Artusi and Editoriale Domus ' Il cucchiaio d_argento it is one of the most important cookbooks of Italy. The standard edition of Talisman comprises 1054 pages and was last re-laid in 1999. There is also an abridged version under the name Il piccolo Talismano from the same publisher.

The influence of the work extends, along with Italy, especially in the USA, since it in 1950 in a heavily abridged translation as The Talisman Italian Cookbook: was released in Italy 's Bestselling Cookbook Adapted for American Kitchens ( Crown / Random House, 1950). The translator Matilde La Rosa added some, their own friends popular, Italian recipes " American-style " added.

La cucina romana, which is designated by the Oxford Companion to Italian Food by Gillian Riley Bonis as best cookbook is a collection of traditional Roman dishes. It appeared in an edition for the regional cuisine of Italy and includes recipes then typical Roman dishes that are already partly in force at the time as old-fashioned.

Swell

• Gillian Riley: The Oxford Companion to Italian Food. Oxford University Press, New York 2007, ISBN 978-0-19-860617-8.
• Bill Daley: Culinary Giant: Ada Boni