Essentials of Classic Italian Cooking

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Essentials of Classic Italian Cooking

by Marcella Hazan

Knopf Doubleday Publishing Group | October 27, 1992 | Hardcover

Essentials of Classic Italian Cooking is rated 5 out of 5 by 2.
Almost twenty years ago, with the publication of The Classic Italian Cook Book, followed by More Classic Italian Cooking, Marcella Hazan introduced Americans to a whole new world of Italian food. As Roy Andries de Groot wrote, “Marcella’s book is the most authentic guide to Italian food ever written in the U.S. Where other authors failed, Marcella has brilliantly succeeded in capturing (and conveying to the reader on every page) the feel, the aromatic scent, the subtle nuances of fresh country flavors and, above all, the easy uncomplication of Italian food prepared in the Italian style.”

Now a new generation is ready to master the art of Italian cooking, and their bible will be Essentials of Classic Italian Cooking—this new volume that combines the two books, updates and expanded throughout. Designed as a basic manual for cooks on every level—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire.

Format: Hardcover

Dimensions: 704 pages, 9.58 × 7.12 × 1.7 in

Published: October 27, 1992

Publisher: Knopf Doubleday Publishing Group

The following ISBNs are associated with this title:

ISBN - 10: 039458404X

ISBN - 13: 9780394584041

Found in: Italian

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Reviews

Rated 5 out of 5 by from A Must for Food Lover To have a great cookbook, you need more than authentic recipes. You need to provide to the reader the different techniques he will need to successfully make the recipes. This book does that brilliantly. And please, do not let the absence of photos stop you from enjoying this book. Everything is so well written you will not miss them. To this day I have yet to find a better Italian cookbook, it is truly indispendable. N.B. You absolutly have to try the Bolognese Sauce, if you follow the recipe exactly, that means every ingredient even the milk and wine, you will end up with a sauce so good there are no word to describe it.
Date published: 2006-08-01
Rated 5 out of 5 by from Authentic! This is the only Italian cookbook whose recipes jive with my beloved Italian grandmother. Very authentic, easy to follow recipes. Lots of hints on varying the dishes, on selecting ingredients, etc. You can't lose on buying this one. The best Italian cookbook on the market (I've looked!).
Date published: 2000-11-19

– More About This Product –

Essentials of Classic Italian Cooking

Essentials of Classic Italian Cooking

by Marcella Hazan

Format: Hardcover

Dimensions: 704 pages, 9.58 × 7.12 × 1.7 in

Published: October 27, 1992

Publisher: Knopf Doubleday Publishing Group

The following ISBNs are associated with this title:

ISBN - 10: 039458404X

ISBN - 13: 9780394584041

From the Publisher

Almost twenty years ago, with the publication of The Classic Italian Cook Book, followed by More Classic Italian Cooking, Marcella Hazan introduced Americans to a whole new world of Italian food. As Roy Andries de Groot wrote, “Marcella’s book is the most authentic guide to Italian food ever written in the U.S. Where other authors failed, Marcella has brilliantly succeeded in capturing (and conveying to the reader on every page) the feel, the aromatic scent, the subtle nuances of fresh country flavors and, above all, the easy uncomplication of Italian food prepared in the Italian style.”

Now a new generation is ready to master the art of Italian cooking, and their bible will be Essentials of Classic Italian Cooking—this new volume that combines the two books, updates and expanded throughout. Designed as a basic manual for cooks on every level—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire.

From the Jacket

Almost twenty years ago, with the publication of The Classic Italian Cook Book, followed by More Classic Italian Cooking, Marcella Hazan introduced Americans to a whole new world of Italian food. As Roy Andries de Groot wrote, “Marcella’s book is the most authentic guide to Italian food ever written in the U.S. Where other authors failed, Marcella has brilliantly succeeded in capturing (and conveying to the reader on every page) the feel, the aromatic scent, the subtle nuances of fresh country flavors and, above all, the easy uncomplication of Italian food prepared in the Italian style.”

Now a new generation is ready to master the art of Italian cooking, and their bible will be Essentials of Classic Italian Cooking—this new volume that combines the two books, updates and expanded throughout. Designed as a basic manual for cooks on every level—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire.

About the Author

Marcella Hazan, the acknowledged godmother of Italian cooking in America, is the author of The Classic Italian Cookbook, More Classic Italian Cooking, Marcella's Italian kitchen, and Essentials of Italian Cooking .She lives in Venice, Italy, and Longboat Key, Florida.

From Our Editors

Like a temptress, Essentials of Classic Italian Cooking seductively draws readers into a world of tantalizing tastes so appealing that the book itself risks being eaten. All the flavours of Italy are packed into one volume of authentic, delicious recipes ripe with the foolproof techniques that made Marcella Hazan's masterpieces, The Classic Italian Cookbook and More Classic Italian Cooking, the most acclaimed, consulted and enjoyed cookbooks in their field. Offering 50 new recipes, not to mention health-conscious revisions of the classics, it's a must for anyone that appreciates the art of Italian cooking.

Editorial Reviews

"This will become the essential Italian cookbook for an entire generation...Filled with culinary wisdom and crystal-clear recipes."
Jeffrey Steingarten, Vogue

"The book will be of use to both beginners and aficionados and more than ever deserves its place among the first ranks of cookbooks in English."
The New Yorker