This versatile cookbook starts with a "roux" and ends with a Gumbo! Talk About Good!, first published in 1967, is now in its 30th printing, with over 775,000 copies sold. This timeless classic is a must for all great cooks. 450 pages, hard-cover with concealed wire. Over 1200 crossed indexed recipes.

    There are short histories of nine of the city's most famous restaurants (a couple of which have closed since the book was published in 1976). There are bookooodles of recipes in the remainder of the book, organized by type ("Soups," "Meat," etc.). However, the recipes are not detailed - they include ingredients and a short description of how to put it all together - so this is not a book a new cook would feel comfortable with. There are black and white photos of local personalities and the restaurants mentioned, but there are no pictures accompanying the recipes.

    In this cookbook you find hundreds of recipes for soups, salads, meat courses, antipasto, desserts, pasta, sauces, Gaffe espresso, vegetables, fish and poultry -- in fact, dishes of every kind suitable for everything from light meals for two to sumptuous banquets. All the recipes are clearly written with step-by-step instructions. Mr. Leone frequently suggests the ideal wine to serve with each dish as well as complementary courses to make the meal one you will long remember. Other helpful features are a complete index and lists of ingredients and cooking equipment you should have on hand. Here also are answers to questions pertaining to dining out that Mr. Leone was asked most frequently during his many years as a restaurateur. In Leone's Italian Cookbook, you follow the astonishing success of the restaurant from its beginning in 1906 in Mother Leone's living room with twenty seats to its sale by Gene Leone in 1959, when it served as many as 6,000 dinners a night. You meet the famous people who were not only devoted clients of the restaurant but friends of the Leones', including President Truman, President Eisenhower, Enrico Caruso, Victor Herbert, Liberace and W. C. Fields. Eight pages of photographs show Gene Leone and his mother at work in their kitchen and some of the famous personalities who enjoyed their magnificent meals. The main purpose of Leone's Italian Cookbook is to acquaint you with the wonderful recipes that made Mother Leone's cooking so famous and so successful -- recipes that will enable you to serve equally delicious Italian meals in your own home.

    Each recipe calls for one or the other, so that, no matter which half of the egg you start with, there is at hand an original and practical variety of recipes requiring the half of the egg that you have left over.This is not a book of egg cookery per se, but it does have a complete glossary devoted to the care and cooking of eggs and a special section on the crowning glory of all egg cookery, the soufflé. And at the suggestion of the third author (a non-cook who has long wondered what cooks DO with the other half of the egg), there is also a second glossary to explain general cooking terms amd techniques.”