Ebook Essentials of Classic Italian Cooking, by Marcella Hazan
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Essentials of Classic Italian Cooking, by Marcella Hazan
Ebook Essentials of Classic Italian Cooking, by Marcella Hazan
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Amazon.com Review
Perhaps more than any other person, Marcella Hazan is responsible for bringing Italian cuisine into the homes of American cooks. We're not talking spaghetti and meatballs here--Hazan's cuisine consists of polenta, risotto, squid braised with tomatoes and white wine, sautéed swiss chard with olive oil and garlic.... Twenty years ago, when Hazan first exploded into the American consciousness with The Classic Italian Cook Book and More Classic Italian Cooking, such recipes were revolutionary. With time, however, these classic dishes have become much-beloved family favorites. Now a new generation is ready to be introduced to Marcella Hazan's way with food, and in Essentials of Italian Cooking Hazan combines her two earlier works into one update and expanded volume. In addition to the delicious collection of recipes, this book serves as a basic manual for cooks of every skill level. Recipes have been revised to reduce fat content, and a whole new chapter full of fundamental information about herbs, spices, and cheeses used in Italian kitchens--as well as details on how to select specific ingredients--has been added. New chapters, new recipes--who could ask for more than Essentials of Italian Cooking?
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From Publishers Weekly
In the language of cookbooks, the word "classic" is bandied about nearly as frequently as the terms "low-fat" and "no-cholesterol." In this case, however, the estimable Hazan ( More Classic Italian Cooking ) does indeed contribute a classic to the ever-increasing literature of Italian cuisine. A revision and update of her two previous "classic" Italian cookbooks (with more than 35 completely new recipes), this one includes recipes not "in pursuit of novelty, but of taste." As Hazan puts it, the book "is meant to be used as a kitchen handbook . . . for cooks of every level . . . who want an accessible and comprehensive guide to the products, the techniques, and the dishes that constitute imperishable Italian cooking." From marinated carrot sticks to sweet-and-sour tuna steaks, Trapani style, to tortellini with fish stuffing and polenta shortcake with raisins, dried figs and pine nuts, the outstanding recipes--many of them poetically simple--are too numerous to do justice to in few words. Included is a spirited discussion of squid and the essentials of preparing fresh pasta, gnocchi (potato dumplings), authentic risotto, frittate and polenta dishes. While writing from Venice, her home for much of the year, Hazan never fails to consider the availability of ingredients in the U.S., and never assumes that all readers understand complex methods or exotic terminology. This volume is the perfect gift for a new homemaker, a seasoned chef and all lovers of good food. Illustrated. 40,000 first printing; Home Style Book Club main selection, BOMC alternate. Copyright 1992 Reed Business Information, Inc.
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Product details
Hardcover: 704 pages
Publisher: Alfred A. Knopf; 1st edition (2012)
Language: English
ISBN-10: 039458404X
ISBN-13: 978-0394584041
Product Dimensions:
7 x 1.7 x 9.5 inches
Shipping Weight: 2.4 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
551 customer reviews
Amazon Best Sellers Rank:
#2,865 in Books (See Top 100 in Books)
If you cook italian, or cook seriously and have a reference library, you want this book. In fact, I'd go so far as to say that if you only had one book on Italian congrats in your stable, this would be an excellent choice.
I was led to this book by my chef/mentor Mary Martini, manager of the Central Market Cooking School, San Antonio, TX.Marcella has had significant influence on Mary, and now on me. For Hazen, understanding Italian cooking begins with an appreciation for the importance of regional influence. Following that introduction is a tremendously illuminating 45 pages of "Fundamentals," discussing everything from developing "Flavors" to the selection & storage of flavor Components (e.g. Balsamic vinegar, Basil, Capers, Garlic, Extra virgin Olive Oil, Cheeses, Pasta, Meats, and on and on. These discussions are accompanied by illustrations and detailed instructions on how to create every dish you desire, plus advice on acquiring the right Equipment (e.g. Pasta machine, Food Mill, etc.), Tools & Baking necessities to achieve the Top Taste results you crave. The teaching tips (e.g. Filleting Breast of Chicken) continue through the many recipe offerings, helpfully divided by type of fish or meat being used. The book ends by describing "The Italian Art of Eating," with guidance on how to "Compose an Italian Menu: Principals & Examples." If your serious about Italian cooking, this book is a MUST!
I must admit I was hesitant to buy another Italian cookbook... but this book is awesome... it is loaded with information and recipes... I'm so glad I took a chance on this one... you won't be disappointed
So, this is what a true 'Italian' cooking book should be. There is no 'Italian' food, as the late Marcella explains, and it's all about in what region you are. She makes a perfect descriptions of all the different geographic regions and how this affects what people eat and how they cook. From the use of fat/butter in the north to olive oil in the south, and like that with pasta, dessert and meat in general.The recipes are great, although I sometimes make some shortcuts (like shorter cooking time for a tomato sauce) and they are still great.Nice desserts with Almonds and almond flour that are great for celiac people.
For a while now I had been searching for a good Italian book to add to my collection and cookbooks. I looked over many books and decided to purchase this one in response to the overwhelming support for this book. I received the book a week ago and have already cooked multiple recipes from the book and all of them taste amazing. One of the things I like most about this book is the ease of access to almost all of the ingredients required. I would say that 90% of the ingredients you need in this book and easily be found in your local grocery store with a few items found in either a specialty shop or a higher quality supermarket like Fairway or Whole Foods.I read here in one of the more critical reviews that this book is predominantly seafood and if you aren't a fan then this book isn't for you. I can say that is very wrong. Seafood consists of a small amount of the book when in comparison to all the other meats discussed in the book. There are so many delectable recipes here with easy instructions that there's no way that you could not want this book.This is definitely my favorite cookbook from now on.
Wow. I am absolutely floored by the amount of thought and detail put into this book. The instructions for each recipe are foolproof. I love that the sauce recipes even include a suggested type of pasta to use it with. Though there are no photos, there are added illustrations to demonstrate certain techniques (ie pasta making, meat preparations, etc). I foresee using this book for years to come and having no need for another Italian cookbook.
This cook book is old school true to form Italian cooking. It is easy to follow with a lot of great recipes. However be advised if you are intovery heavy foods with creams,fatty meats, heavy sauces, thick and gooey cheeses then this book should suit you well. I like more lighter of acuisine living the desert south west.
This is by far one of the best cookbooks i have read. It is not just a cookbook with collections of recipes. If you have not been born Italian with an Italian Nonna teaching you her techniques of cooking passed on through her generations this is the next best thing. Marcella Hazan is a true find. She has a definitive air of a master Italian cook. Marcella delivers her firm opinion and reasoning for THE RULES of good Italian cooking. Se tells you what you need and how to look for it and how to use it. It is as though she is your Italian Nonna by your side whispering in your ear and helping you to learn her deep knowledge and firm beliefs of being a good Italian cook. Her methods and descriptions are well versed and you can tell she put her love and soul into teaching this art. What a treasure. This book is an essential title to add to any cookbook collection and a must read if you want quality Italian food at home. By all means Get it, Read it and Use it. Highly recommended.
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