This time I changed my approach, sticking to two rules: keep it simple – no glossy pictures or overly fussy recipes that always go wrong choose a country and specialize in its cuisine. So my white coat was hung up for a decade or more.īut, after realizing that the food industry cares as much about my health as the finance industry cares about my savings, I decided to start cooking again. My family did not agree, with my wife often bitterly complaining about the state of the laboratory after the experiment was complete. Having majored in chemistry, I long fancied myself as a talented cook. Time to tackle one of those eternal verities: to choose good, or to choose evil is it nature, or nurture hang to the left, or to the right? Can a cookbook be treated as read based on completion of a statistically significant sample of the recipes or do I have to go over every page of the damn thing? As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food. Designed as a basic manual for cooks of all levels of expertise-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. A classic.The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world of Italian food.Įssentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan’s most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume, updated and expanded with new entries and 50 new recipes.
And all with the kind of detailed teaching left out of books that give more space to pictures than to text.
No glossy photos just 700 pages of wonderful recipes and instruction in basics such as bread-making. It does what it says on the tin, and more.' Kate Colquhoun, 'The Best 50 Cookbooks', Independent 'Brilliant' Heston Blumenthal 'There are dozens of Italian cookbooks on the market, but The Essentials Of Classic Italian Cooking is the only one you need to buy. my copy is splattered with gnocchi, tomato sauce, gravy and oil, but I wouldn't replace it for the world.
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. 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, now reissued with a gorgeous new cover design.
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