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The Essentials of Classic Italian Cooking by [Hazan, Marcella]
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The Essentials of Classic Italian Cooking Kindle Edition

4.7 out of 5 stars 90 customer reviews

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Length: 737 pages Word Wise: Enabled Enhanced Typesetting: Enabled
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Product description

Review

'My mother gave me a copy when I was in my teens and it's never left my side. It's full of very traditional Italian recipes and it not at all bastardised, like many Italian cookbooks. It's perfect for entertaining, too, as she suggests starters and desserts.'
--The Independent

Book Description

'If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.’ Nigella Lawson

Product details

  • Format: Kindle Edition
  • File Size: 6784 KB
  • Print Length: 737 pages
  • Publisher: Boxtree; Reprints edition (26 Jan. 2012)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B0071MPFRS
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Enhanced Typesetting: Enabled
  • Average Customer Review: 4.7 out of 5 stars 90 customer reviews
  • Amazon Bestsellers Rank: #28,159 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

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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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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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
If you're thinking about buying this book, just buy it. I can't say enough good things about it. Since my husband purchased it a few years ago, we've made several dishes from it and each one has been great. It contains a very generous number of recipes, so it's incredibly good value. It has all the old Italian classics - including the last word in ragù - plus lots of lesser-known (but nevertheless delicious) Italian dishes, such as the intriguing stuffed spaghetti frittata. It has antipasti, meat, fish, pasta, bread, pizza, vegetables, risottos, soups, sauces, salads, desserts - basically everything your little heart (and tummy) could possibly desire. It's also full of invaluable advice about equipment, produce and technique.

Signora Hazan (I'd feel a bit disrespectful calling her Marcella, even though that's how she's always been fondly referred to in this house - but don't tell her!) has an instructive, authoritative tone, and she certainly doesn't stand for any nonsense. The key thing for me is that she explains why you should or should not do things in a certain way. Like all great teachers, she wants to take the mystery out of it for you; she wants you to get it right. I'm not a very knowledgeable or experienced cook (to give you an idea, before I got this book I used to make bolognese with, among other horrors*, a stock cube) but I find this book easy to follow and I'm never disappointed with the results. It's not that the recipes are easy in themselves (some are, some aren't) - it's more that she explains things so well that you really can't go wrong. So you feel safe attempting things that are quite ambitious.

I find this book refreshing because it's all about the food.
Read more ›
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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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