The Americanization of Spaghetti

Looking through my bookshelves I came upon this odd volume, written by Giuseppe Prezzolini in 1955.  I had no idea that there was enough interest in pasta in the fifties to warrant an entire book.

Mr. Prezzolini, it turns out, was a professor at Columbia, and the head of their Casa Italiana.  He was also a literary critic, magazine editor, and author of several books.  And in good news for spaghetti eaters everywhere, the man lived to be 100.

The book contains a slew of historical recipes, like this one.

As well as dozens of contemporary recipes from many sources.  This was my favorite: