With new forewords by Lidia Bastianich and Victor Hazan. SynopsisĪ thirtieth-anniversary edition of the undisputed bible of Italian cooking by 'the queen of Italian cooking' ( Chicago Tribune). With a beautiful new package and featuring a new foreword, this anniversary edition will bring the gospel of good Italian cooking to a whole new generation of home cooks. 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 authentic Italian food. Designed as a manual for cooks of all levels of expertise-from beginners to accomplished professionals- Essentials of Classic Italian Cooking is an accessible and comprehensive guide to techniques and ingredients, and a collection of nearly 500 of the most delicious recipes from the Italian repertoire-including, of course, Marcella's iconic tomato sauce (the secret ingredient is butter). Marcella Hazan's magnus opus is an indispensable kitchen resource for anyone looking to master the art of Italian cooking. This is one of the most beloved cookbooks of all time, from the woman who introduced Americans to a whole new world of Italian food. (Nov.A thirtieth anniversary edition of the undisputed bible of Italian cooking by 'the queen of Italian cooking' ( Chicago Tribune). 40,000 first printing Home Style Book Club main selection, BOMC alternate. This volume is the perfect gift for a new homemaker, a seasoned chef and all lovers of good food. While writing from Venice, her home for much of the year, Hazan never fails to consider the availability of ingredients in the U.S., and never assumes that all readers understand complex methods or exotic terminology. Included is a spirited discussion of squid and the essentials of preparing fresh pasta, gnocchi (potato dumplings), authentic risotto, frittate and polenta dishes. who want an accessible and comprehensive guide to the products, the techniques, and the dishes that constitute imperishable Italian cooking.'' From marinated carrot sticks to sweet-and-sour tuna steaks, Trapani style, to tortellini with fish stuffing and polenta shortcake with raisins, dried figs and pine nuts, the outstanding recipes-many of them poetically simple-are too numerous to do justice to in few words.

A revision and update of her two previous ``classic'' Italian cookbooks (with more than 35 completely new recipes), this one includes recipes not ``in pursuit of novelty, but of taste.'' As Hazan puts it, the book ``is meant to be used as a kitchen handbook.

In the language of cookbooks, the word ``classic'' is bandied about nearly as frequently as the terms ``low-fat'' and ``no-cholesterol.'' In this case, however, the estimable Hazan ( More Classic Italian Cooking ) does indeed contribute a classic to the ever-increasing literature of Italian cuisine.

Italian cooking marcella hazan