Marcella Hazan was my introduction to Italian cooking and her book is one of three cookbooks that I can not imagine life without. The recipes are are beautifully simple. Everything is kept at its most basic for the right reasons and for easy execution. Though it is filled with uncommon recipes, it is her lighthanded variations on the classics, like carbonnara that make it so special. Try her tomato sauce, lasagne with ricotta pesto, and lamb stew with white wine and red peppers. — Northshire Staff
"Most authentic guide to Italian food ever written ..." For twenty years the Bible of as-they-are-cooked-in-Italy recipes. Hazan is to Italian as Child is to French + AND ROMBAUER IS TO AMERICAN +. Don't be fooled by the flashy new books. Go with the classic. My copy is splattered, tattered and much loved. See page 277: Polenta baked with Bolognese sauce. Che buono. — Efton Jiles
Ms. Hazan is to Italian cooking what Julia Childs is to French, her flavors are astonishing. — Kevin Philbin
From award-winning, bestselling “queen of Italian cooking” (Chicago Tribune), a culinary bible for anyone looking to master the art of Italian cooking.
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. 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.
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.
“If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson