You might think this would mean the kind of bowdlerized Italian-American cooking we associate with that period, but you would be very wrong. Talisman offers recipes of a range and quality that almost any contemporary cookbook would be proud to present. This is home cooking of the highest order. Bell peppers are roasted and peeled, then baked with a scattering of capers, black olives, anchovies, and bread crumbs. Zucchini is hollowed out and stuffed with a savory pulp of soaked bread and canned tuna before being baked in tomato sauce. There are recipes for fennel, radicchio, sardines, tripe, salt cod, eel, even brains and lungs.