Description

Book Synopsis

Marcella Hazan (1924-2013) was born in the village of Cesenatico in 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.

Author of The Essentials of Classic Italian Cooking, she was widely considered by chefs and fellow food writers to be one of the foremost authorities on Italian cuisine.



Trade Review
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
There are dozens of Italian cookbooks on the market, but The Essentials Of Classic Italian Cooking is the only one you need to buy. 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. -- The Guardian
Truly indispensable. -- Nigel Slater
When I don’t know what to do in life, I go to Marcella and she sorts me out -- Ruth Rogers, chef and owner of The River Cafe, London

Table of Contents
Section - i: Preface Introduction - ii: Introduction Chapter - 1: Fundamentals Chapter - 2: Appetisers Chapter - 3: Soups Chapter - 4: Pasta Chapter - 5: Risotto Chapter - 6: Gnocchi Chapter - 7: Crespelle Chapter - 8: Polenta Chapter - 9: Frittate Chapter - 10: Fish and Shellfish Chapter - 11: Chicken, Pigeon, Duck and Rabbit Chapter - 12: Veal Chapter - 13: Beef Chapter - 14: Lamb Chapter - 15: Pork Chapter - 16: Variety Meats Chapter - 17: Vegetables Chapter - 18: Salads Chapter - 19: Desserts Chapter - 20: Focaccia, Pizza, Bread, and Other Special Doughs Chapter - 21: At the Table Index - iii: Index

The Essentials of Classic Italian Cooking

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Order before 4pm today for delivery by Sat 13 Dec 2025.

A Hardback by Marcella Hazan

15 in stock


    View other formats and editions of The Essentials of Classic Italian Cooking by Marcella Hazan

    Publisher: Pan Macmillan
    Publication Date: 03/06/2011
    ISBN13: 9780752227900, 978-0752227900
    ISBN10: 0752227904
    Also in:
    Non Fiction Food & Drink Cookery / food by ingredient: meat and game Cookery / food by ingredient: pasta and noodles

    Description

    Book Synopsis

    Marcella Hazan (1924-2013) was born in the village of Cesenatico in 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.

    Author of The Essentials of Classic Italian Cooking, she was widely considered by chefs and fellow food writers to be one of the foremost authorities on Italian cuisine.



    Trade Review
    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
    There are dozens of Italian cookbooks on the market, but The Essentials Of Classic Italian Cooking is the only one you need to buy. 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. -- The Guardian
    Truly indispensable. -- Nigel Slater
    When I don’t know what to do in life, I go to Marcella and she sorts me out -- Ruth Rogers, chef and owner of The River Cafe, London

    Table of Contents
    Section - i: Preface Introduction - ii: Introduction Chapter - 1: Fundamentals Chapter - 2: Appetisers Chapter - 3: Soups Chapter - 4: Pasta Chapter - 5: Risotto Chapter - 6: Gnocchi Chapter - 7: Crespelle Chapter - 8: Polenta Chapter - 9: Frittate Chapter - 10: Fish and Shellfish Chapter - 11: Chicken, Pigeon, Duck and Rabbit Chapter - 12: Veal Chapter - 13: Beef Chapter - 14: Lamb Chapter - 15: Pork Chapter - 16: Variety Meats Chapter - 17: Vegetables Chapter - 18: Salads Chapter - 19: Desserts Chapter - 20: Focaccia, Pizza, Bread, and Other Special Doughs Chapter - 21: At the Table Index - iii: Index

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