Essentials of Classic Italian Cooking

Hazan, Marcella

Book - 1993
Average Rating: 4 stars out of 5.
Essentials of Classic Italian Cooking
Random House, Inc.
Almost twenty years ago, with the publication of The Classic Italian Cook Book, followed byMore 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 beEssentials 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.

Baker & Taylor
Provides an updated combination of two best-selling cookbooks--The Classic Italian Cookbook and More Classic Italian Cooking--with thirty-five new recipes, revised cooking instructions, and new menus. 40,000 first printing. $40,000 ad/promo.

& Taylor

Provides regional and traditional recipes for vegetables, salads, desserts and fruits, homemade pasta, and sauces

Publisher: New York : A.A. Knopf, 1993, c1992
Edition: 1st ed
ISBN: 039458404X
Characteristics: xi, 688 p. : ill. ; 25 cm.


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Nov 22, 2013
  • MaxineML rated this: 5 stars out of 5.

One of my go-to kitchen cookbooks. Essentials of Classic Italian Cooking was the first traditional Italian cookbook available in North America and started the love affair that North America has with Italian cuisine. This cookbook goes through every course you could want; salads, soups, pasta, chicken, beef, lamb, pork, desserts, risotto and more. There may not be large, glossy, color photos in this book, but it more than makes up for it in style, attitude and general cookery awesomeness.

Marcella goes through the fundamentals of Italian cooking (never use a garlic press! Never!), the items you should always have in your pantry (butter, anchovies, olive oil and parmesan cheese), how to store them, the different shapes of pasta and which sauces go with each shape. I've used Marcella's stew, risotto, pasta sauce and soup recipes and all are fabulous. My go-to recipes from this book are: Lentil soup (variations are easy for this recipe, customize it based on what you have in the fridge. Protip: add a parmesan cheese rind to it), and tomato pasta sauce (lots and lots of fresh oregano). But what makes this book a gem is how thorough and comprehensive it is. Truly, for those cooks who love Italian food, this is a must-have on your shelf.

Jul 05, 2010
  • toby1kenobi rated this: 4 stars out of 5.

Check out the bolognese sauce recipe. It takes time and dedication but is delicious!


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Hazan, Marcella
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