Essentials Of Classic Italian CookingBook - 1992
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.
Characteristics: xi, 688 p. : ill. ; 25 cm.