Essentials of Classic Italian Cooking Hardcover – 25 Jul 1995
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From the Inside Flap
With more than 100 illustrations by Karin Kretschman.
About the Author
Marcella Hazan was born in Cesenatico, a fishing village on the Adriatic in Emilia-Romagna, Italy s foremost gastronomic region. After receiving her doctorates from the University of Ferrara in natural sciences and in biology, she lived and traveled throughout Italy. In 1967 she and her husband, Victor, an Italian-born American, came to New York, and shortly thereafter Mrs. Hazan started giving lessons in Italian cooking in her New York apartment. With the publication of "The Classic Italian Cook Book," her reputation as America s premier teacher in Northern Italian cooking spread throughout the country. Her second book, "More Classic Italian Cooking," was published in 1978 to broad acclaim, and the school she opened in Bologna, Italy, drew students from all over the world. These two books have been brought together in a single volume, "Essentials of Classic Italian Cooking." Mrs. Hazan now teaches cooking in Venice, where she lives in a sixteenth-century palazzo whose top floor she and her husband have restored."
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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
I have had this book for over 15 years and have found it to be the best Italian Cook book. Its not flashy but it gives you a range of recipes many of which are very simple and... Read morePublished 4 months ago by J. Barbour
I bought this as a present for my sister in law. As I have not tried the recipes myself, I cannot really comment. Read morePublished 4 months ago by Mrs. Gaynor Ann Grant
unfair to rate otherwise - cam highly recommended but as of yet not done anything from it!!!Published 8 months ago by jonny tuna
This tome is rightly considered as one of the great cookbooks in general and definitly in Italian cooking. Read morePublished 13 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 14 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