Overview

An updated edition of the classic cookbook from the “author who changed the way Americans cook Italian food” (The New York Times). With a new foreword by best-selling author Molly Baz. In this, her most personal book, Marcella Hazan welcomes home cooks into her kitchen to discover the intricacies of good Italian cooking—and her rules for getting it right. Across almost 250 timeless recipes, both beloved classics and less well-known regional delicacies, Hazan traverses the country from top to tip, imparting the secrets to replicating the true flavors of Italy at home. Dishes like Risotto with Fresh Tomatoes and Basil, Fettuccine with Lemon, and Venetian Almond Cake, as well as Vegetable Lasagne, Roast Pork Loin with Juniper and Rosemary, and Cappuccino Gelato, showcase the diversity of Italian cuisine. Packed with a lifetime’s wisdom, delivered in Hazan’s inimitable way, Marcella’s Italian Kitchen is a glorious celebration of “simple food that has only one objective: to taste good.”

Full Product Details

9780593802090

Table of Contents

Reviews

“The cookbook author who changed the way Americans cook Italian food.” —The New York Times “The queen of Italian cooking.” —Chicago Tribune “If you could credit one person with introducing classic Italian food to the American public, it would have to be Marcella Hazan.” —Serious Eats

“Not only [Hazan’s] finest book but one of the best on that glorious subject to come my way.” —Gourmet   “Once you get started with this book it’s hard to stop.” —The Washington Post   “Another wonderful collection from our reigning queen of Italian cooking. Perfectly balanced recipes, and not too complicated either.” —Cook’s magazine   “It’s almost as good as a trip to Italy!” —New York magazine   “The name Marcella Hazan is synonymous with great Italian cooking. . . . To my mind, Marcella’s Italian Kitchen is a classic.” —Craig Claiborne

Author Information

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.

Tab Content 6

Customer Reviews

Recent Reviews

Countries Available