Read eBook Essentials of Classic Italian CookingAuthor Marcella Hazan –

If you only have room for one Italian cookbook on your shelves, this is it! Beautifully written, wonderfully opinionated, as the title says: essential. O mia cara Marcella! Thanks to her I will never eat bottled tomato sauce again!

I have used this cookbook on a near daily basis since I received it as a gift two months ago. I have made and frozen almost all of her tomatobased sauces and I cannot imagine ever opening another jar of Prego in my life. Chicken cacciatora, panbroiled steaks with tomatoes and olives, spaghetti alla carbonara... So many favorite dishes, so few days of the week. Title: Essentials Of Classic Italian Cooking Lt;gt;Binding: Hardcover Lt;gt;Author: MarcellaHazan Lt;gt;Publisher: AlfredAKnopf This book is what I consider one of the three essential reference texts for anyone who is serious about the culinary arts. I have learned almost everything I know about Italian food from this book...and I'm still learning from it after ten years! I brought this book with me the year I lived in Milan and tried to cook my way through was impossible since it is such a tome. Fabulous recipes which are easy to execute thanks to brilliantly clear instructions. A prodigy of James Beard, you can't go wrong with Marcella. I love this cookbook!

At the time I bought it, I was living in London with an italian man who was homesick and dreaming of mama's cooking back in Venice. I felt like the author, Signora Hazan, was my own private teacher and my livein guinea pig definitely approved of the risotto (one of my first endeavors). And don't think it's all just pasta and starches! There are lots of recipes for soups that are easy and satisfying as meals, as well as frittate (like quiche), more than 150 pages on meats, then vegetable dishes, breads, salads and desserts.

This is not tasteless, nonfat italian food that you can have on the table in 20 minutes or less. If that's what you're after, forget Marcella and go buy a jar of Prego. If however, you want to learn how to make the real deal, are willing to buy good quality ingredients and take the time to do it right, this is the cookbook for you. Unlike most cookbooks I own, almost every recipe I've tried has turned out heavenly, and she really teaches you how to cook, and how to vary the recipes. I have a reputation as being a good cook of italian food and most of my friends think it's because I know a lot of italians, but really it's because of this book (though I have to credit my Aunt Milena for teaching me how to cook lasagna the real way :^).

I also have another of her cookbooks "Marcella Cucina" which is more about different recipes and less about fundamentals of italian cooking. Stick to this book for a great starting place for basics of sauces, meats, equipment and how to shop for the various ingredients. My recommendation is to begin here and move onto Marcella Cucina after you've learned some of the techniques.

Buon Appetito!

Marcella is the cranky Julia Child, but she does know her Italian cooking and with her husband who writes/translates into english her books teaches you the basics of Italian cooking. Her pesto and Bolognese recipes are amazing and staples in our house. You have to put up with her snottiness (which just cracks me up), but it's worth it. I'm a notverygood cook who would love to be a great chef. Hazan's cookbook was recommended by a friend who is a fantastic cook, and it was absolutely illuminating. About 30 pages in, I thought "man, I'm doing everything wrong!" And you will feel like that as you read this book. She has very exacting standards, and she is very peculiar about ingredientsonly fresh, whole cloves of garlic that you chop yourself, never the stuff in a jar, etc. But by faithfully following her recipes to the letter I have managed to make some really tasty stuff, and learn a lot about flavor, food, and kitchen techniques in the process. This will be one cookbook that I definitely buy! This is a wonderful and classic cookbook. My mother has used it for years and gave me a copy some years ago and I go to it often. For pasta dishes, meat dishes, salads. There are some extraordinary dishes in this book that you have most likely not had before and will cherish for all your years as a cook and food lover. A great book for a beginner or an expert cook or anyone in between. One for the ages of your kitchen. 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?

Having majored in chemistry, I long fancied myself as a talented cook. My family did not agree, with my wife often bitterly complaining about the state of the laboratory after the experiment was complete. So my white coat was hung up for a decade or more.

But, 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. 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. This second rule has enhanced the whole experience. I get to appreciate food in a cultural context, understand regional variation and be better able to master techniques and approaches common to multiple dishes. I choose two cuisines, Turkish and Italian.

And it worked! In fact this approach worked so well I am now expected to cook every Saturday, which is not quite the outcome I wanted but at least I get to eat what I like.

My Italian cooking was only a success because, with the help of, I could select a cookbook as excellent as this. I cannot praise this book too highly. Every recipe has come out decently and some brilliantly. Most of the recipes are simple but there are enough more challenging ones to add variety.

Another great help was a blog written by a group of people who have cooked every recipe in the book and posted the results. Marcella Hazan often added comments to the blog.

I won’t be cooking every recipe, but that’s mainly because it is impossible to get some of the ingredients in Japan (kidneys for examplewhere do they all go?) But I have done enough to know that this book deserves its five stars.

Marcella Hazan passed away in 2013 at the age of eightynine. Thanks you Ms. Hazan. I now look forward to eating my own dinners. What more can I say than that.
I've never used this reviewer's cliche before, but if I could give it ten stars, I would.

If you think your pasta sauces are good, make hers and stand astounded.
If you think you have a handle on making pasta, pizza, gnocchi, soups et cetera, let her school you.
If you want to eat really, really well every night, then work your way through this cookbook.

This is widely considered to be the definitive Italian cookbook, by a woman considered to be the Julia Child of Italian cooking. You will learn, you will laugh, you will have "aha!" moments galore, you will immediately seek out her other cookbooks. Above all, you will cook and eat. And it will be glorious.

She is opinionated, but her opinions happen to be right. For example, it is widely known that she believes "salad dressing" to be an acta ritual, evenrather than an object: using coarse salt, olive oil, red wine vinegar, and nothing else. Using her method, our family craves salads like never before, and we're absolutely and for all times done with buying any salad sauce from a bottle.

Not that she's mean about itnot at all. Her "tellin'itlikeitshouldbe"ness reminds me a lot of my Granny. It's truthtelling in a loving, knowing, grandmotherly way.

Oh, pleaseget this book and cook.