CDN$ 31.49
  • List Price: CDN$ 42.00
  • You Save: CDN$ 10.51 (25%)
In Stock.
Ships from and sold by Amazon.ca. Gift-wrap available.
Quantity:1
Essentials of Classic Ita... has been added to your Cart
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 4 images

Essentials of Classic Italian Cooking Hardcover – Oct 27 1992

4.8 out of 5 stars 97 customer reviews

See all 8 formats and editions Hide other formats and editions
Amazon Price
New from Used from
Kindle Edition
"Please retry"
Hardcover
"Please retry"
CDN$ 31.49
CDN$ 30.00 CDN$ 34.97

Unlimited FREE Two-Day Shipping for Six Months When You Try Amazon Student


Frequently Bought Together

  • Essentials of Classic Italian Cooking
  • +
  • Joy of Cooking
  • +
  • Mastering the Art of French Cooking, Volume I: 50th Anniversary
Total price: CDN$ 95.23
Buy the selected items together

No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your e-mail address or mobile phone number.




Product Details

  • Hardcover: 704 pages
  • Publisher: Knopf; 1 edition (Oct. 27 1992)
  • Language: English
  • ISBN-10: 039458404X
  • ISBN-13: 978-0394584041
  • Product Dimensions: 17.8 x 4.3 x 24.4 cm
  • Shipping Weight: 1.2 Kg
  • Average Customer Review: 4.8 out of 5 stars 97 customer reviews
  • Amazon Bestsellers Rank: #900 in Books (See Top 100 in Books)
  •  Would you like to update product info, give feedback on images, or tell us about a lower price?

Product Description

From Amazon

Perhaps more than any other person, Marcella Hazan is responsible for bringing Italian cuisine into the homes of American cooks. We're not talking spaghetti and meatballs here--Hazan's cuisine consists of polenta, risotto, squid braised with tomatoes and white wine, sautéed swiss chard with olive oil and garlic.... Twenty years ago, when Hazan first exploded into the American consciousness with The Classic Italian Cook Book and More Classic Italian Cooking, such recipes were revolutionary. With time, however, these classic dishes have become much-beloved family favorites.

Now a new generation is ready to be introduced to Marcella Hazan's way with food, and in Essentials of Italian Cooking Hazan combines her two earlier works into one update and expanded volume. In addition to the delicious collection of recipes, this book serves as a basic manual for cooks of every skill level. Recipes have been revised to reduce fat content, and a whole new chapter full of fundamental information about herbs, spices, and cheeses used in Italian kitchens--as well as details on how to select specific ingredients--has been added. New chapters, new recipes--who could ask for more than Essentials of Italian Cooking?

From Publishers Weekly

In the language of cookbooks, the word "classic" is bandied about nearly as frequently as the terms "low-fat" and "no-cholesterol." In this case, however, the estimable Hazan ( More Classic Italian Cooking ) does indeed contribute a classic to the ever-increasing literature of Italian cuisine. A revision and update of her two previous "classic" Italian cookbooks (with more than 35 completely new recipes), this one includes recipes not "in pursuit of novelty, but of taste." As Hazan puts it, the book "is meant to be used as a kitchen handbook . . . for cooks of every level . . . who want an accessible and comprehensive guide to the products, the techniques, and the dishes that constitute imperishable Italian cooking." From marinated carrot sticks to sweet-and-sour tuna steaks, Trapani style, to tortellini with fish stuffing and polenta shortcake with raisins, dried figs and pine nuts, the outstanding recipes--many of them poetically simple--are too numerous to do justice to in few words. Included is a spirited discussion of squid and the essentials of preparing fresh pasta, gnocchi (potato dumplings), authentic risotto, frittate and polenta dishes. While writing from Venice, her home for much of the year, Hazan never fails to consider the availability of ingredients in the U.S., and never assumes that all readers understand complex methods or exotic terminology. This volume is the perfect gift for a new homemaker, a seasoned chef and all lovers of good food. Illustrated. 40,000 first printing; Home Style Book Club main selection, BOMC alternate.
Copyright 1992 Reed Business Information, Inc.

See all Product Description

What Other Items Do Customers Buy After Viewing This Item?

Customer Reviews

4.8 out of 5 stars
Share your thoughts with other customers

Top Customer Reviews

Format: Hardcover
Marcella Hazan is to Italian what Julia Child is to French: The person who introduced American cooks to a cuisine, and in so doing changed how we ate. This book is essential: both essential to anyone who wants to cook authentic Italian, and essentially Marcella.
This book has many virtues. It's very thorough -- a comprehensive survey of the various courses and food groups. There are dedicated chapters for pasta and risotto, for example, where many books treat those together. And in addition to the obvious meats, such as veal, lamb, beef, pork, etc., she also tackles subjects such as rabbit and variety meats. (Use Amazon's "Look inside" feature to see the table of contents.)
Another virtue is the trouble she takes to explain ingredients, be they classic italian ingredients or simply the italian perspective on something. After reading through the Fundamentals chapter, you'll never shop for italian-style ingredients quite the same way ever again. In short, very accessible paragraphs, she goes through the history, regional origins, and uses for the major herbs, cheeses, meats, etc. She covers what to look for when buying an ingredient -- what's fresh, what packaging makes for the best product.
The recipies are very workable and give generally excellent results. The techniques are accessible to anyone who can saute on a stovetop -- anyone who's beyond the stage of rank beginner. The instructions are very clear and strike the right balance, with enough information to give clarity without drowning the reader in detail. (There are few things more infuriating than standing over a cookbook, dripping spoon in hand, reading through War and Peace to figure out what to do next.
Read more ›
16 of 16 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Hardcover
I have been using this cookbook for more than 10 years. Marcella Hazan writes about food and cooking with absolute authority, and the results are always delicious. I don't just refer to this book when I want to cook "Italian food." I'll often use it for ideas when it's close to dinner time and I'm not sure what to do with a bunch of broccoli, or a fish filet.
The book is also beautifully made and printed. You can't go wrong with this one.
9 of 9 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Hardcover
I have used this book for many years and it tells you everything you want to know about preparing your favorite Italian dish. The ingredients are suitable for a North American market, the instructions are clear, and Marcella offers much useful comment and information as well. It really is the "Classic Italian Cookbook"
6 of 6 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
By A Customer on May 8 2004
Format: Hardcover
This is the best Italian cookbook out there, bar none, and one of the very best cookbooks written. The instructions are straightforward and detailed - sometimes maddeningly detailed. The results are superior from the ver first recipe - a person with no experience in the kitchen at all will know exactly what to do.
3 of 3 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Hardcover
This is the first cookbook that I have read cover to cover...the first +40 pages are worth the price of the book! And the Introduction forms the bases for the recepies that follow. So much makes sense after reading thru each section...not skimming...reading! Once you own this book, you do not need another Italian cookbook.Buy two...one for your kitchen and one with clean pages to read and reread.
1 of 1 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
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.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
By A Customer on Aug. 26 2002
Format: Hardcover
Along with Ada Boni's Regional Italian Cooking (sadly out of print), this is the best Italian Cookbook I have ever come across. The recipes are magnificent, easy to follow, and a great introduction to real Old World Italian cooking for Americans and other English speakers. The soggy spaghetti drowning in tomato sauce and pizza buried under mountains of meat and cheese, which often passes for "Italian" cooking in the United States bears little resemblance to the real food of Italy. In this wonderful book, Marcella not only provides great authentic recipes but discusses in detail how to eat in the Italian style. She lays out the logic of eating in courses (a very civilized way to eat) and even discusses how to select the freshest produce, so essential to great Italian cooking. And unlike many cookbook writers, she is literate and entertaining! My one small criticism of the book is that she does not include the Italian names for the recipes: It would be nice to see these below the English names, but this is a minor point. I would agree with other reviewers: If you only buy one Italian cookbook in your lifetime, this should be it.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse


Feedback