Synopses & Reviews
Few understand how to cook great Italian food in America like Giuliano Hazan. A master teacher in his own right -- Giuliano is the son of
the authority on Italian cooking, Marcella Hazan -- he knows exactly what home cooks want and need: delicious, easy, and often quick-to- prepare authentic Italian meals made with readily available ingredients.
How to Cook Italian is Hazan's masterwork, the culmination of twenty years of teaching experience, and a perfect follow-up to his previous two highly successful books, Every Night Italian and The Classic Pasta Cookbook.
Hazan covers the basics of Italian cooking, including perfectly cooking pasta, sautèing vegetables, making quick pan sauces, and braising meats until they are fork tender. He guides you every step of the way -- from what you need (usually just a sautè pan and a pot) and what you don't (expensive, fancy equipment) to how to shop and stock the pantry, refrigerator, and freezer for easy, fantastic meals throughout the week.
Over 225 clear and concise recipes reflect the way Americans grocery-shop, cook, and eat. Preparation time and total time from start to finish are listed for each dish. Recipes cover all aspects of the meal, from appetizers and buffet items to soups, pastas, risottos, entrees, vegetables, salads, and desserts.
For quick weeknight dinners, cooks can choose from a wide variety of dishes ready in thirty minutes or less: Spaghetti Carbonara; Risotto with Rosemary; Grilled Salmon with Thyme and Parsley Sauce; Shrimp with Pistachio Sauce; Chicken Breast Fillets with Lemon; and Beef Tenderloin with Balsamic, Arugula, and Parmigiano, to name a few.
When time is more plentiful, there are dishes such as Classic Bolognese Meat Sauce or Tuscan Ragù, Pork Loin Braised in Milk, and Leek and Porcini Lasagna.
To indulge your sweet tooth, try Neapolitan Lemon Trifle, Flourless Chocolate Cake, and Grandma's Custard Pie.
Illustrated with thirty-two pages of full-color photographs of finished dishes as well as instructional line drawings throughout, this is the one Italian cookbook that today's American cooks cannot live without.
Review
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"A thorough knowledge of his subject and an unbridled passion for Italian flavors make Giuliano Hazan's How to Cook Italian a joy and a must for lovers of good cooking."
-- Jacques PÉpin, author of Jacques PÉpin's Fast Food My Way
Review
"Giuliano Hazan, in his new book
How to Cook Italian, shares with the reader the simplicity and delight of cooking true Italian cuisine. With more than 225 recipes and techniques on how to organize a kitchen and how to shop for ingredients, this book is a must-have for anyone serious about cooking Italian."
-- Lidia Bastianich, author of Lidia's Italian Table
Review
"Giuliano Hazan is as American as apple pie, and at the same time he's as Italian as
torta di mele. This unique position makes him the perfect person to explain to Americans how Italians eat -- why food and dining are so wonderful in Italy and how we can re-create the experience here in the United States. Hooray! (Or should I say
alè!?)"-- Jenifer Lang, Cafè des Artistes, New York
Review
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"A thorough knowledge of his subject and an unbridled passion for Italian flavors make Giuliano Hazan's How to Cook Italian a joy and a must for lovers of good cooking."
-- Jacques PÉpin, author of Jacques PÉpin's Fast Food My Way
Review
"Giuliano's
How to Cook Italian is the distinct result of the cooking of a family dedicated to the true flavors of the Italian table. Giuliano deals with flavors and products, the two ingredients essential to preparing and enjoying Italian food."
-- Tony May, San Domenico NY
Table of Contents
Contents
Preface
My Kitchen
Stocking the italian pantry
Basic techniques
Base Recipes
Appetizers and Buffet Items
Soups
Pasta and Pasta Sauces
Rice and Risotto
Fish and Seafood
Meats
Vegetables and Side Dishes
Salads
Desserts
Acknowledgments
Index