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Author : Marcella Hazan
Publisher : Harper Collins
Page : 490 pages
File Size : 37,51 MB
Release : 1997-08-19
Category : Cooking
ISBN : 0060171030
A culinary tour of Italy offers regional specialties and includes a guide to shopping for ingredients.
Author : Marcella Hazan
Publisher : Knopf
Page : 737 pages
File Size : 12,39 MB
Release : 2011-07-20
Category : Cooking
ISBN : 0307958302
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 Stuffed with Parsley and Ricotta • Risotto with Clams • Squid and Potatoes, Genoa Style • Chicken Cacciatora • Ossobuco in Bianco • Meatballs and Tomatoes • Artichoke Torta • Crisp-Fried Zucchini blossoms • Sunchoke and Spinach Salad • Chestnuts Boiled in Red Wine, Romagna Style • Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts • Zabaglione • And much more This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume. As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.
Author : Marcella Hazan
Publisher : Alfred a Knopf Incorporated
Page : 483 pages
File Size : 25,55 MB
Release : 1976
Category : Cooking
ISBN : 9780394405100
Describes the techniques for making pasta and provides regional and traditional recipes for antipaste, vegetables, salads, desserts and fruits, and first, second, and cheese courses
Author : Marcella Hazan
Publisher : Penguin
Page : 328 pages
File Size : 13,8 MB
Release : 2008-10-07
Category : Biography & Autobiography
ISBN : 1440629749
Beloved teacher and bestselling cookbook author Marcella Hazan tells how a young girl raised in Emilia-Romagna became America?s godmother of Italian cooking Widely credited with introducing proper Italian food to the English-speaking world, Marcella Hazan is as authentic as they come. Raised in Cesenatico, a quiet fishing town on the northern Adriatic Sea, she?s eventually have her own cooking schools in New York, Bologna, and Venice and teach students from around the world to appreciate and produce the food that native Italians eat. She?d write bestselling and award-winning cookbooks, collect invitations to cook at top restaurants, and have thousands of loyal students and readers. When Marcella met the love of her life, Victor, they married and moved to New York City. She knew not a word of English or?what?s more surprising?a single recipe. She longed for the flavors of her homeland and attempted to re-create them. One day Craig Claiborne invited himself to lunch, and the rest is history. Amarcord means ?I remember? in Marcella?s native Romagnolo dialect. In these pages, Marcella looks back on the adventures of a life lived for pleasure and a love of teaching. Throughout, she entertains the reader with stories of the twists and turns that brought her love, fame and a chance to change the way we eat forever.
Author : Marcella Hazan
Publisher : Knopf
Page : 0 pages
File Size : 21,80 MB
Release : 2024-10-29
Category : Cooking
ISBN : 0593802098
A personal cookbook from the James Beard Foundation Lifetime Achievement Award-winner and best-selling author that captures every aspect of Italian home cooking—from appetizers to ice cream. • “It’s almost as good as a trip to Italy!” —New York magazine Including almost 250 recipes, Marcella’s Italian Kitchen brings home cooks the authentic tastes of Italy. Here are Fettuccine with Clams and Zucchini and Veal Scaloppini with Hazelnuts and Balsamic Vinegar, Cauliflower Salad with Red Pepper, Olives, and Anchovies and Amaretti and Custard Cream Semifreddo. Drawing on her experiences growing up in Italy, Hazan has crafted the ultimate guide to Italian food.
Author : Laplace Viana
Publisher : Harper Collins
Page : 306 pages
File Size : 35,14 MB
Release : 2001-06-19
Category : Cooking
ISBN : 0060936339
Italian in its inspiration, American in its outlook, Cucina Fresca brings a vivid new style to the earthy simplicity of Italy's culinary tradition. This is food at its freshest and simple to prepare.
Author : Marcella Hazan
Publisher : Simon and Schuster
Page : 256 pages
File Size : 49,20 MB
Release : 2016-07-12
Category : Cooking
ISBN : 1451627378
From the inimitable woman who popularized Italian cuisine in America, Marcella Hazan’s simple and elegant manual on how to shop for the best ingredients and prepare the most delicious meals is a must-have for every home cook. When Marcella Hazan died in 2013, the world mourned the passing of the “Godmother of Italian cooking.” But her legacy lives on, through her cookbooks and recipes, and in the handwritten notebooks filled with her thoughts on how to select the best ingredients—Ingredienti. Her husband and longtime collaborator Victor has translated and transcribed these vignettes on how to buy and what to do with the fresh produce used in Italian cooking, the elements of an essential pantry, and salumi. Before you know how to cook, you must know how to shop. From Artichokes to Zucchini, Anchovies to Ziti, Ingredienti offers succinct and compelling advice on how to choose vegetables, pasta, olive oil, Parmigiano Reggiano, prosciutto, and all of the key elements of Marcella’s classic meals. Organic isn’t necessarily best, boxed pasta can be better than fresh. Marcella’s authoritative wisdom and surprising tips will change the way you cook. Her clear, practical guidance in acquiring the components of good cooking is helpful wherever you choose to shop—in supermarkets, farmers’ markets, specialty food stores, or online. Based on sixty years of almost daily visits to the market to choose the ingredients of that day’s meal, Ingredienti is a life’s work, distilled—an expression of Marcella’s judgments, advice, and suggestions. Uncomplicated and precise, this volume will be essential to home cooks eager to produce meals in the same delicious style Marcella was the first to introduce to America.
Author : Marcella Hazan
Publisher :
Page : 0 pages
File Size : 50,5 MB
Release : 1987
Category : Cookery, Italian
ISBN : 9780333444627
Author : Joan T. Tucci
Publisher : Harper Collins
Page : 362 pages
File Size : 20,21 MB
Release : 1999-10-06
Category : Cooking
ISBN : 0688159028
Brimming with famiuly anecdotes and filled with easy and accessible Italian dishes, "Cucina & Famiglia" is a delightful peek into what it means to grow up in an Italian family. 16-page color photo insert.
Author : Pellegrino Artusi
Publisher : University of Toronto Press
Page : 762 pages
File Size : 43,14 MB
Release : 2003-12-27
Category : Cooking
ISBN : 1442690968
First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print. Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor – humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes. Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.