Every Night Italian

Front Cover
Simon and Schuster, Jan 12, 2000 - Cooking - 256 pages
A master teacher in his own right, Giuliano Hazan learned the art of Italian cooking from the authority on Italian cooking—his mother, Marcella Hazan. When his first bestseller The Classic Pasta Cookbook appeared, Newsday exclaimed: “What a good cook he is, and what a clear and useful book he has made. He learned his mother's lessons well.”

In Every Night Italian, he writes for a new generation, addressing the concerns most often expressed by students in his cooking classes: how to make good, authentic Italian meals, with ingredients from the supermarket, when there's not much time to spend in the kitchen. With a pantry of basic Italian ingredients and detailed line drawings of the essential techniques for cutting a pepper, trimming an artichoke, sharpening a knife, and more, Giuliano Hazan teaches home cooks to prepare real Italian food like never before: quickly and easily. The 120 recipes in this book—from appetizers to desserts—each take less than forty-five minutes to prepare.

In his chapter on menu suggestions—Simple Family Menus, Elegant Sit-Down Menus, Buffet and Picnic Menus—which groups complementary dishes, Hazan also teaches home cooks how to organize their time in the kitchen and how to prepare several dishes simultaneously, making it even easier to produce a satisfying and balanced Italian meal for any occasion.

Americans love Italian food because of its genuine flavors and fresh ingredients. Now with the help of Giuliano Hazan, they will be delighted to learn that it has another wonderful virtue: it can be very simple and quick to prepare.

50 drawings of essential techniques

16 color photographs of finished dishes
 

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User Review  - KLmesoftly - LibraryThing

As a college student just finally learning to cook for herself, this book has proved incredibly helpful. It's no Betty Crocker guide, but in my opinion that's a good thing--BC's encyclopedic cookbooks ... Read full review

LibraryThing Review

User Review  - okrysmastree - LibraryThing

As a college student just finally learning to cook for herself, this book has proved incredibly helpful. It's no Betty Crocker guide, but in my opinion that's a good thing--BC's encyclopedic cookbooks ... Read full review

Contents

ACKNOWLEDGMENTS
9
FOREWORD BY MARCELLA HAZAN 13 INTRODUCTION BY SHIRLEY CORRIHER
13
PREFACE
15
THE ITALIAN PANTRY
19
SOME ESSENTIAL TECHNIQUES
24
APPETIZERS
33
SOUPS
43
PASTA AND RICE
63
VEGETABLES
159
SALADS
183
DESSERTS
197
MENUS
219
Simple Family Menus
221
Elegant SitDown Menus
235
Buffet and Picnic Menus
243
INDEX
249

FISH AND SHELLFISH
89
MEATS
109

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About the author (2000)

Giuliano Hazan teaches students "how to cook Italian" at cooking schools throughout North America and abroad; in Italy, together with their partner Marilisa Allegrini, Hazan and his wife have a school in Verona's wine country. Hazan also imports Italian specialties under the label A&H Selections. He lives in Sarasota, Florida, with his wife, Lael, and their two daughters. His website is www.giulianohazan.com.

Marcella Hazan (1924-2013) was born in Cesenatico, a fishing village on the northern Adriatic shore of Italy. She studied for a career in the sciences and received two doctoral degrees from the University of Ferrara in Emilia-Romagna. In 1955 she married Victor Hazan, an Italian-born American, and moved with him to New York, where she began teaching Italian cooking classes in her apartment. In 1973 she published her first cookbook, The Classic Italian Cook Book, which introduced Americans to authentic Italian food. Her cooking schools in Italy draw students from around the world. Hazan was the recipient of two Lifetime Achievement Awards (from the James Beard Foundation in 2000, and the IACP in 2004) and a knighthood from her own country. She was the author of five additional classic cookbooks and a memoir.

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