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Essentials of Classic Italian Cooking Hardcover – 21 Sep 2010

4.8 out of 5 stars 22 customer reviews

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Hardcover, 21 Sep 2010
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Product details

  • 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)

Customer Reviews

4.8 out of 5 stars
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Top Customer Reviews

Format: Paperback
Updated in 2008

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
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By A Customer on 3 April 2006
Format: Paperback
This is the ultimate book for people wanting to discover genuine Italian cooking, and all the subtle but essential processes that this involves. The book has a good introductory section on cooking fundamentals, before chapters on each food type with scores of recipes. There are no pictures, but very passionate written text that leaves you almost tasting the food.
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Format: Hardcover
The very first recipe I tried out of this book was a great success. My ten-year-old daughter, her friend, and I followed one of the recipes for making homemade linguini (flat spaghetti), by rolling out the dough, cutting it into strips, and boiling it in water! Then we ate it with tomato sauce, and it was a GREAT SUCCESS!
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.
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Format: Hardcover
I am an avid collector of good cookery books, but if I were forced to keep only one then this would be the one.
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.
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Format: Paperback
In a world populated by books from "celebrity" chefs that I would not trust to make dogfood, this is the real deal. I use Marcella's books more than any others and quite simply when it comes to Italian food, Marcella is God, and this is the Bible. She is not the best writer in the world, though I like her personal and quirky style, and like some others (e.g. Elizabeth David) who write with authority and real knowlege, she can be quite quite bossy and almost pedantic at times. Her recipes are written with an almost scientific accuracy (eg 150 gm tomatoes instead of 2 tomatoes), which may irritate some more intuitive cooks, but she does it not because she expects you to work that way, but to ensure that you get the recipe right the first time you cook it. After that you can be guided by your experience and taste. The general tips and kitchen wisdom you pick up reading her books are simply outstanding. This book should remain an inspiration and an adventure for many years, as nearly every recipe is delicious and unlike most books the recipes nearly all cook better than they read, and believe me they read pretty darn good too. You could cook from this book for the rest of your life. Anyone with more than a passing interest in food needs Marcella's books. Start here.
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Format: Paperback Verified Purchase
After a glass of pinot grigio or chianti I enjoy cyber shopping and have an embarrassing collection of cookery books, mostly destined for the charity shops. Every now and again I stumble on a classic that I will cherish and recommend. Marcella Hazan is not a celeb. tv chef and her book of 722 pages is soft back, on standard paper and without pictures. Having enjoyed universal success with several of her classic recipes you will realise that the glossy promoted cookery books deliver for the coffee table, not the dining table. I've bought a second copy of this book for a friend. You won't be disappointed.
Try the garlic, olive oil pasta sauce - it's ridiculously easy and fantastic
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Format: Paperback
I am Italian but grew up in the United States where I bought Marcella Hazan's cookbook. I now live in Rome, Italy, and I continue to use it as my bible to real, authentic Italian cooking. Mine is so used and worn out, I will have to buy a new one soon!
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Format: Paperback
Marcella Hazan writes the DEFINITIVE Italian cookbook. The recipes are simple clear and delicious. I have every one of her cookbooks and this one is simply superb! She makes it seem easy and manages to create authentic and interesting Italian dishes. It works for the beginner and the advanced cook. My only complaint is that she has not written one in about five years - Please marcella ---- we need you too many new age cook books are out there about pretty photos and NO substance and BAD recipes.....
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