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    The Essentials of Classic Italian Cooking (Hardback) By (author) Marcella Hazan

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    DescriptionMarcella Hazan is widely regarded as one of the greatest Italian cookery writers in the world and The Essentials of Classic Italian Cooking is her masterpiece, now reissued with a gorgeous new cover design. Aimed at cooks of every level, be they beginners of accomplished chefs, it is an accessible and comprehensive guide to authentic Italian cuisine and should find a place in the kitchen library of anyone who is passionate about good food. 'Has yet to be bettered ...my copy is splattered with gnocchi, tomato sauce, gravy and oil, but I wouldn't replace it for the world. It does what it says on the tin, and more.' Kate Colquhoun, 'The Best 50 Cookbooks', Independent 'Brilliant' Heston Blumenthal 'There are dozens of Italian cookbooks on the market, but The Essentials Of Classic Italian Cooking is the only one you need to buy. No glossy photos; just 700 pages of wonderful recipes and instruction in basics such as bread-making. And all with the kind of detailed teaching left out of books that give more space to pictures than to text. A classic.' Guardian 'Truly indispensable' -- Nigel Slater

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  • Full bibliographic data for The Essentials of Classic Italian Cooking

    The Essentials of Classic Italian Cooking
    Authors and contributors
    By (author) Marcella Hazan
    Physical properties
    Format: Hardback
    Number of pages: 736
    Width: 193 mm
    Height: 252 mm
    Thickness: 61 mm
    Weight: 1,658 g
    ISBN 13: 9780752227900
    ISBN 10: 0752227904

    BIC E4L: FOO
    BIC geographical qualifier V2: 1DST
    Nielsen BookScan Product Class 3: T16.1
    Ingram Subject Code: CW
    DC22: 641.5945
    BIC subject category V2: WBN
    Ingram Theme: CULT/ITALY
    BISAC Merchandising Theme: ET100
    Ingram Theme: ETHN/ITALIN
    BISAC V2.8: CKB047000
    Thema V1.0: WBN
    Edition statement
    Pan MacMillan
    Imprint name
    Publication date
    03 June 2011
    Publication City/Country
    Author Information
    Marcella Hazan (1924-2013) was born in the village of Cesenatico in Italy. She earned a doctorate in natural sciences and biology from the University of Ferrara. In 1956 she married Victor Hazan, an Italian-American who subsequently gained fame as a wine writer, and the couple moved to New York City a few months later. She was widely considered by chefs and fellow food writers to be one of the foremost authorities on Italian cuisine.