Essentials of Classic Italian Cooking (Hardcover)
On Our Shelves Now
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 was born in Cesenatico, a fishing village on the Adriatic in Emilia-Romagna, Italy s foremost gastronomic region. After receiving her doctorates from the University of Ferrara in natural sciences and in biology, she lived and traveled throughout Italy. In 1967 she and her husband, Victor, an Italian-born American, came to New York, and shortly thereafter Mrs. Hazan started giving lessons in Italian cooking in her New York apartment. With the publication of The Classic Italian Cook Book, her reputation as America s premier teacher in Northern Italian cooking spread throughout the country. Her second book, More Classic Italian Cooking, was published in 1978 to broad acclaim, and the school she opened in Bologna, Italy, drew students from all over the world. These two books have been brought together in a single volume, Essentials of Classic Italian Cooking. Mrs. Hazan now teaches cooking in Venice, where she lives in a sixteenth-century palazzo whose top floor she and her husband have restored."