Synopses & Reviews
Almost twenty years ago, with the publication of The Classic Italian Cook Book,
followed by More Classic Italian Cooking,
Marcella Hazan introduced Americans to a whole new world of Italian food. As Roy Andries de Groot wrote, “Marcella’s book is the most authentic guide to Italian food ever written in the U.S. Where other authors failed, Marcella has brilliantly succeeded in capturing (and conveying to the reader on every page) the feel, the aromatic scent, the subtle nuances of fresh country flavors and, above all, the easy uncomplication of Italian food prepared in the Italian style.”
Now a new generation is ready to master the art of Italian cooking, and their bible will be Essentials of Classic Italian Cooking—this new volume that combines the two books, updates and expanded throughout. Designed as a basic manual for cooks on every level—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire.
"[T]he estimable Hazan...does indeed contribute a classic to the ever-increasing literature of Italian cuisine....This volume is the perfect gift for a new homemaker, a seasoned chef and all lovers of good food." Publishers Weekly
"An essential purchase." Library Journal
"Ambitious cooks and culinary zealots need look no further for a comprehensive course in Italian cookery." Booklist
"[A] definitive culinary bible....[T]he most trustworthy, intelligent, evocative, and accessible of all Italian cookbooks." John Thorne, Simple Cooking
With more than 100 illustrations by Karin Kretschman.
The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world of Italian food. Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan's most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume, updated and expanded with new entries and 50 new recipes. Designed as a basic manual for cooks of all levels of expertise--from beginners to accomplished professionals--it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella's classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.
Marcella Hazan, the doyenne of Italian cooking, revises many of her classic
recipes to reduce fat content, and also provides new ones, gives her
thoughts on shopping for the proper ingredients, makes an expansive survey
of pasta types and the sauces that complement them. Recipes include Risotto
with Sausages, Gremolada for Osso Bucco, Sautéed Chicken Livers with Sage
and White Wine, Mushroom Timballo, Frullati (Fresh Fruit Whips), and Zuppa
Here in one volume the authentic, delicious recipes and foolproof techniques that made Marcella Hazan's masterpieces, The Classic Italian Cookbook and More Classic Italian Cooking, the most acclaimed, consulted and enjoyed cookbooks in their field. Revised throughout updated and expanded with a revision of all recipes to reduce the fat content, new entries, and 50 new recipes.