Essentials of Classic Italian Cooking

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Knopf Doubleday Publishing Group, Jul 20, 2011 - Cooking - 704 pages
13 Reviews
The 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 - Goodreads

A 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.com

Easy to navigate site quick ship great price as usual. Thanks Big O. Read full review

Contents

Preface
INTRODUCTION
FUNDAMENTALS
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
VEGETABLES
Baked Zucchini Stuffed with Ham and Cheese
Hollowed Zucchini Stuffed with Beef Ham and Parmesan Cheese
CrispFried Zucchini Blossoms
Mixed Baked Vegetable Platter
CharcoalGrilled Vegetables
SALADS
DESSERTS
FOCACCIA PIZZABREAD AND OTHERSPECIAL DOUGHS
AT TABLE
Index
Copyright

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About the author (2011)

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.

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