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Essentials of Classic Italian Cooking
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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.
Copyright 1992 Reed Business Information, Inc.
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Most helpful customer reviews
12 of 12 people found the following review helpful
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.)
Last, but not least, the results are delicious, with subtle flavors that will please you and yours. Two of my favorites will give you a taste. The Pasta with Peas, Bacon, and Ricotta combines very simple ingredients -- pancetta, mild, smooth, ricotta cheese, parmesan, and fresh peas, into a sublime dish that you can throw together for summer dinners in half an hour from start to finish. On the other hand, the Stewed Pork with Porcini Mushrooms and Juniper makes a wonderful winter meal, as the wild tastes of the porcini and the bite of juniper berries combine wonderfully to flavor the pork. This is one I catch my husband eating cold out of the fridge late at night!
Brava Marcella!
Important note: This edition is not a brand-new book. Instead, it combines two previous books, The Classic Italian Cook Book (1973) and More Classic Italian Cooking (1976), into one volume. There are a couple dozen new recipies, and the older recipies are updated to reduce fats. If you own those, you may want this one. If you are new to Marcella and are accumulating her books, this one book enables you to skip the two older ones.
8 of 8 people found the following review helpful
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.
5 of 5 people found the following review helpful
By Peter Kent
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"
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4.8 out of 5 stars
Most recent customer reviews
5.0 out of 5 stars
My go to for Italian
I have owned this book for a little over a year. In that time it has become my reference for classic Italian cuisine. Clear and straight forward recipes. Read more
Published 1 month ago by bookweasel
5.0 out of 5 stars
you do not need another italian cookbook!
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. Read more
Published 19 months ago by frank
5.0 out of 5 stars
Good Book
I think it is a very good cook book. It is more advanced. But nothing too hard to read (I am Chinese, so if it is not hard for me, any of you should not have problem)
It... Read more
It... Read more
Published 19 months ago by Nancy
5.0 out of 5 stars
Wonderful
This is the one book to have in order to know all the essentials about Italian cuisine. It's not only a receipe book but a great "How to" reference book.
Published 20 months ago by Jean Francois Gauthier
5.0 out of 5 stars
Probably going to be a classic
I hate to be guilty of gushing hyperbole, but it would not surprise me if this great book became as well known a name as, say, Larousse Gastronomique: The World's Greatest Culinary... Read more
Published on Sep 4 2010 by C. J. Thompson
5.0 out of 5 stars
Italian cooking bible
Marcella hazan is the best when it comes to Italian cooking. I have cooked from another of her books and the results are always excellent. Read more
Published on Sep 28 2009 by James Vidoczy
5.0 out of 5 stars
it has made my son into a lover of cooking and great tasting food!
This is a top notch book! My son , age 16, received it for a xmas present and hasnt stopped cooking! Each recipie is flavorful and beautiful. Good tasting, lovely food. Read more
Published on Nov 8 2008 by Babs
3.0 out of 5 stars
classic
i would like to know where can i find this book written in italian only no english or any book written in italian i would like my mother to read but we cant find any books written... Read more
Published on Oct 26 2005
5.0 out of 5 stars
Best Italian, Bar None
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... Read more
Published on May 8 2004
5.0 out of 5 stars
Good Food and Essential Help in the Kitchen!
This is the best darn cookbook that money can buy. It has STUPENDOUS recipes and it has hints and tips that have made me a better chef. Read more
Published on Feb 11 2004
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