The Essentials of Classic Italian Cooking
Published on 3. June 2011
Book
Hardback
736 pages
978-0-7522-2790-0 (ISBN)
Description
Loved by cooks from Nigella Lawson to Heston Blumenthal, this is THE classic of Italian cooking.
'If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.' - Nigella Lawson
Marcella Hazan is widely regarded as one of the greatest Italian cookery writers in the world and The Essentials of Classic Italian Cooking is her masterpiece. Aimed at cooks of every level, be they beginners or accomplished chefs, it is an accessible and comprehensive guide to authentic Italian cuisine and should find a place in the kitchen library of anyone who is passionate about good food.
Featuring hundreds of recipes ranging from soups, pastas and risottos, to delicious meat and vegetable dishes, The Essentials of Classic Italian Cooking is an indispensable addition to any kitchen.
'Truly indispensable' - Nigel Slater
'If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.' - Nigella Lawson
Marcella Hazan is widely regarded as one of the greatest Italian cookery writers in the world and The Essentials of Classic Italian Cooking is her masterpiece. Aimed at cooks of every level, be they beginners or accomplished chefs, it is an accessible and comprehensive guide to authentic Italian cuisine and should find a place in the kitchen library of anyone who is passionate about good food.
Featuring hundreds of recipes ranging from soups, pastas and risottos, to delicious meat and vegetable dishes, The Essentials of Classic Italian Cooking is an indispensable addition to any kitchen.
'Truly indispensable' - Nigel Slater
Reviews / Votes
If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored. -- <b>Nigella Lawson</b> Has yet to be bettered . . . my copy is splattered with gnocchi, tomato sauce, gravy and oil, but I wouldn't replace it for the world. It does what it says on the tin, and more. -- Kate Colquhoun, The Best 50 Cookbooks * Independent * Brilliant. -- Heston Blumenthal There are dozens of Italian cookbooks on the market, but The Essentials Of Classic Italian Cooking is the only one you need to buy. No glossy photos; just 700 pages of wonderful recipes and instruction in basics such as bread-making. And all with the kind of detailed teaching left out of books that give more space to pictures than to text. A classic. -- <b><i>The Guardian</i></b> Truly indispensable. -- <b>Nigel Slater</b> When I don't know what to do in life, I go to Marcella and she sorts me out -- <b>Ruth Rogers, chef and owner of The River Cafe, London</b>More details
Edition
Unabridged edition
Language
English
Place of publication
London
United Kingdom
Publishing group
Pan Macmillan
Target group
Interest Age: From 18 years
Edition type
Unabridged edition
Dimensions
Height: 254 mm
Width: 194 mm
Thickness: 60 mm
Weight
1926 gr
ISBN-13
978-0-7522-2790-0 (9780752227900)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Marcella Hazan
The Essentials of Classic Italian Cooking
E-Book
01/2012
Boxtree;Bluebird
€45.49
Available for download
Person
Marcella Hazan (1924-2013) was born in the village of Cesenatico in Italy. She earned a doctorate in natural sciences and biology from the University of Ferrara. In 1956 she married Victor Hazan, an Italian-American who subsequently gained fame as a wine writer, and the couple moved to New York City a few months later.
Author of The Essentials of Classic Italian Cooking, she was widely considered by chefs and fellow food writers to be one of the foremost authorities on Italian cuisine.
Author of The Essentials of Classic Italian Cooking, she was widely considered by chefs and fellow food writers to be one of the foremost authorities on Italian cuisine.
Content
Section - i: Preface Introduction - ii: Introduction Chapter - 1: Fundamentals Chapter - 2: Appetisers Chapter - 3: Soups Chapter - 4: Pasta Chapter - 5: Risotto Chapter - 6: Gnocchi Chapter - 7: Crespelle Chapter - 8: Polenta Chapter - 9: Frittate Chapter - 10: Fish and Shellfish Chapter - 11: Chicken, Pigeon, Duck and Rabbit Chapter - 12: Veal Chapter - 13: Beef Chapter - 14: Lamb Chapter - 15: Pork Chapter - 16: Variety Meats Chapter - 17: Vegetables Chapter - 18: Salads Chapter - 19: Desserts Chapter - 20: Focaccia, Pizza, Bread, and Other Special Doughs Chapter - 21: At the Table Index - iii: Index