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The Essentials of Classic Italian Cooking

by Marcella Hazan

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.

 

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

‘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

‘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


Overview

Publisher
Genre
Released
01 January, 1992

About Marcella Hazan

Marcella Hazan (1924-2013) was born in the village of Cesenatico, 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. Marcella was widely considered by chefs and fellow food writers to be one of the foremost authorities on Italian cuisine. Her cookbooks are credited with introducing the public in Britain and the United States to the techniques of traditional Italian cooking.



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