Synopses & Reviews
A master teacher in his own right, Giuliano Hazan learned the art of Italian cooking from andlt;iandgt;theandlt;/iandgt; authority on Italian cookingand#8212;his mother, Marcella Hazan. When his first bestseller andlt;iandgt;The Classic Pasta Cookbookandlt;/iandgt; appeared, andlt;iandgt;Newsdayandlt;/iandgt; exclaimed: and#8220;What a good cook he is, and what a clear and useful book he has made. He learned his mother's lessons well.and#8221;andlt;BRandgt;andlt;BRandgt;In andlt;iandgt;Every Night Italian,andlt;/iandgt; he writes for a new generation, addressing the concerns most often expressed by students in his cooking classes: how to make good, authentic Italian meals, with ingredients from the supermarket, when there's not much time to spend in the kitchen. With a pantry of basic Italian ingredients and detailed line drawings of the essential techniques for cutting a pepper, trimming an artichoke, sharpening a knife, and more, Giuliano Hazan teaches home cooks to prepare real Italian food like never before: quickly and easily. The 120 recipes in this bookand#8212;from appetizers to dessertsand#8212;each take less than forty-five minutes to prepare.andlt;BRandgt; andlt;BRandgt;In his chapter on menu suggestionsand#8212;Simple Family Menus, Elegant Sit-Down Menus, Buffet and Picnic Menusand#8212;which groups complementary dishes, Hazan also teaches home cooks how to organize their time in the kitchen and how to prepare several dishes simultaneously, making it even easier to produce a satisfying and balanced Italian meal for any occasion.andlt;BRandgt; andlt;BRandgt;Americans love Italian food because of its genuine flavors and fresh ingredients. Now with the help of Giuliano Hazan, they will be delighted to learn that it has another wonderful virtue: it can be very simple and quick to prepare.andlt;BRandgt; andlt;BRandgt;50 drawings of essential techniquesandlt;BRandgt; andlt;BRandgt;16 color photographs of finished dishes
Review
Joanne Weir host of Public Television's "Weir Cooking in the Wine Country" This is the kind of food I love to cook! Once again, Giuliano, the consummate cooking teacher, has triumphed with a book chock-full of recipes perfect for every day of the week. Reading through the delicious recipes, I am impressed again and again by the depth of flavor and obvious attention to every single detail. And the best part, they're simple! The next best thing to buying a ticket to Italy is right here between these covers. Bravo!
Review
From the foreword by Marcella Hazan Giuliano shows you how you can put a delicious, heartwarming dinner on the table in less than an hour, as so many Italians do. No one, I think, is better qualified than he to interpret the genuine, life-enhancing flavor of Italian food so that a hurried and harried American cook can confidently and regularly reproduce it.
Review
Biba Caggiano author of andlt;Iandgt;Italy Al Dente Every Night Italianandlt;/Iandgt; does just what a good book should do. It brings you literally into the kitchen. The recipes, which one can find on an Italian table, are straighforward, unfussy, and simple to prepare. They are so delicious. Just try the Sweet and Sour Braised Veal Shanks. I couldn't stop soaking up the sauce with large chunks of bread.
Review
Shirley O. Corriher food writer, teacher, and author of andlt;Iandgt;Cook Wiseandlt;/Iandgt; Breathtakingly delicious, dish after dish -- stunningly quick, with only three or four basic ingredients and easy techniques -- andlt;Iandgt;Every Night Italianandlt;/Iandgt; is an absolute treasure for busy cooks.
Synopsis
A master teacher in his own right, Giuliano Hazan learned the art of Italian cooking from the authority on Italian cooking--his mother, Marcella Hazan. When his first bestseller The Classic Pasta Cookbook appeared, Newsday exclaimed: "What a good cook he is, and what a clear and useful book he has made. He learned his mother's lessons well."
In Every Night Italian, he writes for a new generation, addressing the concerns most often expressed by students in his cooking classes: how to make good, authentic Italian meals, with ingredients from the supermarket, when there's not much time to spend in the kitchen. With a pantry of basic Italian ingredients and detailed line drawings of the essential techniques for cutting a pepper, trimming an artichoke, sharpening a knife, and more, Giuliano Hazan teaches home cooks to prepare real Italian food like never before: quickly and easily. The 120 recipes in this book--from appetizers to desserts--each take less than forty-five minutes to prepare.
In his chapter on menu suggestions--Simple Family Menus, Elegant Sit-Down Menus, Buffet and Picnic Menus--which groups complementary dishes, Hazan also teaches home cooks how to organize their time in the kitchen and how to prepare several dishes simultaneously, making it even easier to produce a satisfying and balanced Italian meal for any occasion.
Americans love Italian food because of its genuine flavors and fresh ingredients. Now with the help of Giuliano Hazan, they will be delighted to learn that it has another wonderful virtue: it can be very simple and quick to prepare.
50 drawings of essential techniques
16 color photographs of finished dishes
About the Author
Giuliano Hazan is the author of the bestselling cookbook The Classic Pasta Cookbook, which was nominated for a James Beard Award in 1994. He has had the best of all possible teachers: his mother, Marcella, doyenne of classic Italian cooking and bestselling author of five cookbooks. He works as a consultant for many Italian restaurants and teaches Italian cooking at cooking schools throughout North America, South America, and Italy. He lives in Sarasota, Florida, with his wife and young daughter.
Table of Contents
andlt;BRandgt;andlt;Bandgt;Contentsandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;Acknowledgmentsandlt;BRandgt;andlt;BRandgt;Foreword by Marcella Hazanandlt;BRandgt;andlt;BRandgt;Introduction by Shirley Corriherandlt;BRandgt;andlt;BRandgt;Prefaceandlt;BRandgt;andlt;BRandgt;The Italian Pantryandlt;BRandgt;andlt;BRandgt;Some Essential Techniquesandlt;BRandgt;andlt;BRandgt;Appetizersandlt;BRandgt;andlt;BRandgt;Soups andlt;BRandgt;andlt;BRandgt;Pasta and Rice andlt;BRandgt;andlt;BRandgt;Fish and Shellfishandlt;BRandgt;andlt;BRandgt;Meatsandlt;BRandgt;andlt;BRandgt;Vegetablesandlt;BRandgt;andlt;BRandgt;Saladsandlt;BRandgt;andlt;BRandgt;Dessertsandlt;BRandgt;andlt;BRandgt;Menusandlt;BRandgt;andlt;BRandgt;Simple Family Menusandlt;BRandgt;andlt;BRandgt;Elegant Sit-Down Menusandlt;BRandgt;andlt;BRandgt;Buffet and Picnic Menusandlt;BRandgt;andlt;BRandgt;Indexandlt;BRandgt;andlt;BRandgt;Index of Recipes That Can Be Made Ahead