The Essentials of Classic Italian Cooking
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The Essentials of Classic Italian Cooking

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'If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.' Nigella Lawson

Marcella 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. 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.

Featuring hundreds of recipes ranging from soups, pastas and risottos, to delicious meat and vegetable dishes, The Essentials of Classic Italian Cooking is an indispensable addition to any kitchen.
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Product details

  • Hardback | 736 pages
  • 195 x 252 x 58mm | 1,397g
  • BOXTREE LTD
  • London, United Kingdom
  • English
  • Unabridged
  • Unabridged edition
  • 0752227904
  • 9780752227900
  • 3,789

Table of contents

Section - i: Preface
Introduction - ii: Introduction


Chapter - 1: Fundamentals
Chapter - 2: Appetisers
Chapter - 3: Soups
Chapter - 4: Pasta
Chapter - 5: Risotto
Chapter - 6: Gnocchi
Chapter - 7: Crespelle
Chapter - 8: Polenta
Chapter - 9: Frittate
Chapter - 10: Fish and Shellfish
Chapter - 11: Chicken, Pigeon, Duck and Rabbit
Chapter - 12: Veal
Chapter - 13: Beef
Chapter - 14: Lamb
Chapter - 15: Pork
Chapter - 16: Variety Meats
Chapter - 17: Vegetables
Chapter - 18: Salads
Chapter - 19: Desserts
Chapter - 20: Focaccia, Pizza, Bread, and Other Special Doughs
Chapter - 21: At the Table


Index - iii: Index
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Review quote

Truly indispensable. -- Nigel Slater 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 * Brilliant. -- Heston Blumenthal 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 * If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored. -- Nigella Lawson
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About Marcella Hazan

Marcella Hazan was born in 1924 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 now lives in Longboat Key, Florida. She is widely considered by chefs and fellow food writers to be one of the foremost authorities on Italian cuisine.

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.
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Rating details

12,812 ratings
4.19 out of 5 stars
5 50% (6,465)
4 29% (3,691)
3 14% (1,768)
2 4% (525)
1 3% (363)
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