- Hardcover: 704 pages
- Publisher: Knopf Publishing Group (21 Sept. 2010)
- Language: English
- ISBN-10: 0307597954
- ISBN-13: 978-0307597953
- Product Dimensions: 24.1 x 17.8 x 4.6 cm
- Average Customer Review: 4.8 out of 5 stars See all reviews (22 customer reviews)
- Amazon Bestsellers Rank: 1,550,342 in Books (See Top 100 in Books)
Essentials of Classic Italian Cooking Hardcover – 21 Sep 2010
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Top Customer Reviews
Still got this book, still discovering new recipes (tuna steaks trapani style). The best £15 you'll ever spend
This book is an excellent buy for all lovers of Italian food. It covers the entire spectrum of Italian cooking from starters to desserts via, bread, pasta, meat and fish to name a few.
The book starts with a fundamentals chapter for ingredients and tools and then you're straight into the cooking.
There are no glossy photos, but this is not a problem as there are many excellent diagrams to demonstrate various techniques eg. make fresh tortellini.
The book is suitable for beginners and experts alike as it allows you to decide how seriously you take her instructions (who rolls pasta with a one metre long rolling pin! )
Most recipes are complemented with short passages on its origins and her style of writing is pleasant and quirky.
I would reccomend this book wholeheartedly
This book is very comprehensive. It could be called the “Joy of Cooking,” of Italian Cuisine, having chapters on just about every possible type of Italian food. Directions are given for making EVERYTHING from SCRATCH, the traditional, Italian way. So buy this book if you are a GOURMET cook, who enjoys spending hours in the kitchen—it is NOT for the busy housewife who has to get a quick dinner on the table. Completely separate chapters include Fundamentals, Appetizers, Soups, Pasta, Risotto, Gnocchi, Crespelle, Polenta, Frittate, Fish and Shellfish, Chicken-Squab-Duck-Rabbit, Veal, Beef, Lamb, Pork, Variety Meats, Salads, Desserts, Focaccia-Pizza-Bread-Other Special Doughs, and At the Table.
So far, my family has enjoyed every recipe we have tried.
Marcella Hazan talks to the reader throughout. Each recipe is amazingly simple and the lists of ingredients surprisingly short. She demonstrates over and over again that good cooking is all about simplicity, patience and, most of all, about using fresh, seasonal, ingredients.
Try the garlic, olive oil pasta sauce - it's ridiculously easy and fantastic
Most Recent Customer Reviews
unfair to rate otherwise - cam highly recommended but as of yet not done anything from it!!!Published 1 month ago by jonny tuna
This tome is rightly considered as one of the great cookbooks in general and definitly in Italian cooking. Read morePublished 7 months ago by Michael Levin
A perfect copy of excellent book, exactly like new except that it opens easily and remains open, as you would wish a cook book to do! Thanks.Published 8 months ago by Mary C. Weiss
Not only is this the cookbook I use most often (out of many), but it's what enabled me to use other cookbooks - Italian or not. Read morePublished on 24 May 2012 by I. Florea
Hazan's knowledge of the cuisine or Italy is vast and formidable and the book - happily for me without photographs - is as handsome as it price suggets it should be. Read morePublished on 10 Oct. 2010 by M. J. Corbett
Used this on a self catering holiday in Italy and found it invaluable. Receipes very straightforward, mostly not too many ingrediients and tips from Marcella included in the... Read morePublished on 24 July 2010 by Gina
I guess the clue's in the title, it's the wrong type of cookery book for me as I find most of the recipes MUCH MUCH TOO SIMPLE to be delicious and you kind of think perhaps true... Read morePublished on 22 Jun. 2010 by Anonty
I love this book and cannot praise it highly enough. However, I'd like to suggest that purchasers look for a hardcover version. Read morePublished on 2 Feb. 2010 by Iain Hoey