Essentials Of Classic Italian Cooking

Essentials Of Classic Italian Cooking

Book - 1992
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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.--From Publishers Weekly.
Publisher: New York : A.A. Knopf, 1992.
ISBN: 9780394584041
039458404X
Characteristics: xi, 688 p. : ill. ; 25 cm.

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r
rcplrozkutler
Jul 12, 2018

Try the artichoke lasagne and the almond cake. Both are excellent.

k
KatherineHere
Feb 26, 2018

This is where you find the recipe for Bolognese sauce!

s
Smartjanitor
Jun 14, 2017

This is a readable, very useful textbook and cookbook from that master of Italian cooking, Marcella Hazan. Hazan anticipates the difficulties you may face when cooking and gives you strategies up front. Her short essays on ingredients--the structure of eggplant, for example--are most helpful.

MaxineML Nov 22, 2013

One of my go-to kitchen cookbooks. Essentials of Classic Italian Cooking was the first traditional Italian cookbook available in North America and started the love affair that North America has with Italian cuisine. This cookbook goes through every course you could want; salads, soups, pasta, chicken, beef, lamb, pork, desserts, risotto and more. There may not be large, glossy, color photos in this book, but it more than makes up for it in style, attitude and general cookery awesomeness.

Marcella goes through the fundamentals of Italian cooking (never use a garlic press! Never!), the items you should always have in your pantry (butter, anchovies, olive oil and parmesan cheese), how to store them, the different shapes of pasta and which sauces go with each shape. I've used Marcella's stew, risotto, pasta sauce and soup recipes and all are fabulous. My go-to recipes from this book are: Lentil soup (variations are easy for this recipe, customize it based on what you have in the fridge. Protip: add a parmesan cheese rind to it), and tomato pasta sauce (lots and lots of fresh oregano). But what makes this book a gem is how thorough and comprehensive it is. Truly, for those cooks who love Italian food, this is a must-have on your shelf.

t
toby1kenobi
Jun 30, 2010

Check out the bolognese sauce recipe. It takes time and dedication but is delicious!

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