Description

Book Synopsis
A BON APPETIT BEST BOOK OF THE YEAR • A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan

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

Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals.
 
In these pages, home cooks will discover:

   • Minestrone alla Romagnola
   • Tortelli

Essentials of Classic Italian Cooking

    Product form

    A Hardback by Marcella Hazan, Lidia Matticchio Bastianich, Victor Hazan

    £36.00

    Includes FREE delivery

    RRP £40.00 – you save £4.00 (10%)

    Order before 4pm tomorrow for delivery by Fri 6 Nov 2026.

    10 in stock

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      Book details

      Publisher Alfred A. Knopf
      Published 20 September 2022
      ISBN-13 9780593534328
      978-0593534328
      ISBN-10 0593534328
      Also in:
      Cookery Cookery dishes and courses / meals TV / Celebrity chef / eateries cookbooks

      Description

      Book Synopsis
      A BON APPETIT BEST BOOK OF THE YEAR • A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan

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

      Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals.
       
      In these pages, home cooks will discover:

         • Minestrone alla Romagnola
         • Tortelli

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