Essentials of Classic Italian CookingThe most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world of Italian food. Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan’s most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume, updated and expanded with new entries and 50 new recipes. Designed as a basic manual for cooks of all levels of expertise—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. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food. |
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Review: Essentials of Classic Italian Cooking
User Review - Elizabeth Minchilli - GoodreadsA classic that all those interested in Italian cooking should have on their shelves. Like many others, this is the book that truly taught me the basics of Italian cooking. Read full review
Classic Book
User Review - mickey46 - Overstock.comEasy to navigate site quick ship great price as usual. Thanks Big O. Read full review
Contents
APPETIZERS | |
SOUPS | |
PASTA | |
EmbogonéCranberry Beans Sage and Rosemary Sauce | |
Asparagus Sauce with Ham and Cream | |
FRITTATE | |
FISH AND SHELLFISH | |
CHICKEN SQUAB DUCK AND RABBIT | |
VEAL | |
BEEF | |
LAMB | |
PORK | |
VARIETY MEATS | |
Sausages and Cream Sauce | |
Prosciutto and Cream Sauce | |
Carbonara Sauce | |
Bolognese Meat Sauce | |
Variation of Ragù with Pork | |
Chicken Liver Sauce | |
Special Pasta Dishes | |
Matching Pasta to Sauce | |
RISOTTO | |
GNOCCHI | |
CRESPELLE | |
POLENTA | |
Other editions - View all
Common terms and phrases
½ cup ½ inch ⅓ cup ¼ cup ⅔ cup Ahead-of-time note anchovies artichokes baking dish beans Béchamel Sauce becomes colored boil bowl bread crumbs broth carrot celery chicken clams coat cold water correct for salt cover the pan cup extra virgin cup freshly grated dough drained eggplant extra virgin olive fettuccine fish flavor flour fork freshly grated parmigiano-reggiano garlic grated Parmesan grated parmigiano-reggiano cheese grindings of pepper ground fresh heat to medium homemade ingredients lemon juice lightly liquid meat medium high mill mushrooms onion pancetta paper towels parsley pasta peas peeled plum tomatoes potatoes Preheat oven prosciutto radicchio recipe ricotta risotto salad Salt Black pepper sauce sauté sauté pan scaloppine serve at once side skillet slices slotted spoon soak soup spinach sprinkle stir tablespoons tablespoons butter Taste and correct teaspoon thin tortellini toss turn the heat veal vegetable oil vinegar virgin olive oil wooden spoon zucchini
Bibliographic information
| Title | Essentials of Classic Italian Cooking |
| Author | Marcella Hazan |
| Edition | unabridged, reprint |
| Publisher | Knopf Doubleday Publishing Group, 2011 |
| ISBN | 0307958302, 9780307958303 |
| Length | 704 pages |
| Subjects | › › Cooking / Courses & Dishes / General Cooking / Individual Chefs & Restaurants Cooking / Regional & Ethnic / Italian |
| Export Citation | BiBTeX EndNote RefMan |