In 1929, two years before The Joy of Cooking was published in America, and two decades before The Silver Spoon in Italy, Ada Boni wrote The Talisman of Happiness. It is the original must-have culinary bible for Italians. Generations of cooks have turned to Il Talismano as the definitive source for classic dishes that bring comfort, nostalgia, and joy, including the iconic Marcella Hazan, who used this book to teach herself how to cook.

Cataloging all the flavors and traditions that define Italian cuisine, this book quickly became a quintessential wedding gift in Italy: a talisman of luck for newlyweds beginning a new life. "There can be no true happiness," Boni wrote, "if such an essential part of our daily lives as eating is neglected." Il Talismano became a national treasure, growing in length every time a new edition was published.

In this landmark first English edition of the complete work, American cooks can finally appreciate Il Talismano in full. Carefully translated to preserve the spirit and warmth of the original, this new edition makes the richness of Italy's regional cooking accessible to all and includes American measurements, delightful illustrations, and forewords by Lidia Bastianich and Katie Parla.

Boni wrote The Talisman of Happiness for anyone longing for a taste of the traditional, and included notes offering kitchen insights with the occasional bit of stern guidance. Whether you are a seasoned cook or are just beginning your culinary journey, Talisman offers the gift of good luck alongside timeless recipes that embrace the true spirit of Italian cuisine: cooking to feed the body and nourish the soul.

This is a book that is FULL of information and more recipes than you might be able to cook in your lifetime (there are 1,680 recipes here). But don't expect photographs of beautifully styled food: they're not there. Just good, solid advice and trusted recipes, with an occasional illustration. Ada Boni (1881–1973) was one of Italy's first and most influential food writers. She founded the food magazine Preziosa with her husband, Enrico, in 1915, and later opened a culinary school in Rome. Ada was all about the words!

Hardcover, 912 pages (a significant book: it weighs 4 pounds!) with sewn-in red ribbon bookmark. Revised, translated, and updated 2025 edition of the original 1929 book.

"Considered by many to be the ultimate work on the Italian kitchen." – Craig Claiborne, New York Times