Essentials of Classic Italian Cooking: 30th Anniversary Edition: A Cookbook

Marcella Hazan

Knopf Doubleday Publishing Group, Jul 20, 2011 - Cooking - 736 pages

A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan

“If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson

Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals.
 
In these pages, home cooks will discover:

   • Minestrone alla Romagnola
   • Tortelli Stuffed with Parsley and Ricotta
   • Risotto with Clams
   • Squid and Potatoes, Genoa Style
   • Chicken Cacciatora
   • Ossobuco in Bianco
   • Meatballs and Tomatoes
   • Artichoke Torta
   • Crisp-Fried Zucchini blossoms
   • Sunchoke and Spinach Salad
   • Chestnuts Boiled in Red Wine, Romagna Style
   • Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts
   • Zabaglione
   • And much more

This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume.
 
As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.

What people are saying

User Review -

Fantastic italian cooking book. Great recipes, good explanations, tips, etc.
The only complaint is the table of contents. It does not list the recipes. Only the sections. Still it is worth every penny. 

Contents

• Introduction: 3
• Fundamentals: 6
• Appetizers: 54
• Soups: 87
• Pastal: 131
• Risotto: 248
• Gnocchi: 266
• Crespelle: 273
• Polenta: 279
• Frittate: 285
• Fish and Shellfish: 295
• Chicken Squab Duck and Rabbit: 334
• Veal: 358
• Beef: 393
• Lamb: 417
• Pork: 427
• Variety Meats: 448
• Vegetables: 464
• Salads: 559
• Desserts: 587
• Focaccia Pizza Bread and Other Special Doughs: 638
• At Table: 670
• Index: 687

About the author

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. With the publication of The Classic Italian Cook Book and More Classic Italian Cooking (brought together in a single volume, Essentials of Classic Italian Cooking), her reputation as America’s premier teacher of Italian cooking spread throughout the country. Hazan died in 2013.

Bibliographic information

• Title: Essentials of Classic Italian Cooking: 30th Anniversary Edition: A Cookbook
• Author: Marcella Hazan
• Illustrated by: Karin Kretschmann
• Contributors: Lidia Matticchio Bastianich, Victor Hazan
• Edition: reprint
• Publisher: Knopf Doubleday Publishing Group, 2011
• ISBN: 0307958302, 9780307958303
• Length: 736 pages
• Subjects: Cooking / Courses & Dishes / General; Cooking / Individual Chefs & Restaurants; Cooking / Regional & Ethnic / Italian