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Essentials of Classic Italian Cooking (Hardcover)

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ITEM# 2601343
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    ITEM#: 2601343

    Marcella Hazan was born in Cesenatico, a fishing village on the Adriatic in Emilia-Romagna, Italy’s foremost gastronomic region. After receiving her doctorates from the University of Ferrara in natural sciences and in biology, she lived and traveled throughout Italy. In 1967 she and her husband, Victor, an Italian-born American, came to New York, and shortly thereafter Mrs. Hazan started giving lessons in Italian cooking in her New York apartment. With the publication of The Classic Italian Cook Book, her reputation as America’s premier teacher in Northern Italian cooking spread throughout the country. Her second book, More Classic Italian Cooking, was published in 1978 to broad acclaim, and the school she opened in Bologna, Italy, drew students from all over the world. These two books have been brought together in a single volume, Essentials of Classic Italian Cooking. Mrs. Hazan now teaches cooking in Venice, where she lives in a sixteenth-century palazzo whose top floor she and her husband have restored.
    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.


    ISBN 9780394584041
    Genre COOKING / Regional & Ethnic / Italian
    Format Hardcover
    Pages 688
    Publisher Date 1992-11-01 00:00:00.0
    Publisher Alfred a Knopf Inc
    Height 9.5 in
    Wdth 7.25 in
    Thickness 1.5 in
    Unit weight 2.7 lb
    Language English
    Edition Number 1
    Audience General/trade
    Authors Hazan, Marcella

    Product Reviews

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    • Most Recent

    • Classic Book
      Verified Purchase

      Easy to navigate site, quick ship, great price as usual. Thanks Big O.

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    • FYI: Not Italian - American

      I love this cookbook. The recipes showcase the ingredients used to create these dishes. Two words: Authentic Italian!

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    • Bravissima!
      Verified Purchase

      This is not your 30-minute meals cookbook. It is a bit time-consuming but you do reap the benefits! So far I've made lasagna, cannelloni, tripe, home-made pasta and il ragu' bolognese. Perbacco! Delicious! The recipes are not at all 'Americanized'. I enjoy reading the Fundamentals section of the book - extremely informative! Do not skip that section! I know Italian food because I lived in Italy for 4 years and my boyfriend is 100% Italian. We recommed Marcella's cookbook to those who've tasted the 'real' Italian food either in Italy or made by their Nonna. You will appreciate this cookbook. This weekend I will be making Gnocchi!

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    • absolutely essential
      Verified Purchase

      This cookbook has several delicious, simple, easy-to-prepare recipes for every meat and vegetable under the sun. For example, today I found some beautiful fresh zucchini at a produce market, came home and found a wonderful recipe to prepare it, sauteeing it in butter and was super easy, took only a few minutes to prepare, but was delicious. So it goes for just about every item I get. There is a recipe for everything and everyone in this book...a real must-have. I have used it far more than any other cookbook I have ever owned.

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    This product is not yet released, and is expected to ship on Oct. 27, 1992.

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