Essentials of Classic Italian Cooking

Essentials of Classic Italian Cooking
Author: Marcella Hazan
Publsiher: Knopf
Total Pages: 704
Release: 2011-07-20
ISBN 10: 9780307958303
ISBN 13: 0307958302
Language: EN, FR, DE, ES & NL


Essentials of Classic Italian Cooking Book Review:

The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world of Italian food. Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan’s most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume, updated and expanded with new entries and 50 new recipes. Designed as a basic manual for cooks of all levels of expertise—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. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.

Essentials of Classic Italian Cooking

Essentials of Classic Italian Cooking
Author: Marcella Hazan
Publsiher: Knopf
Total Pages: 688
Release: 1992
ISBN 10: 039458404X
ISBN 13: 9780394584041
Language: EN, FR, DE, ES & NL


Essentials of Classic Italian Cooking Book Review:

With more than 100 illustrations by Karin Kretschman.

Essentials of Classic Italian Cooking

Essentials of Classic Italian Cooking
Author: Marcella Hazan
Publsiher: Alfred a Knopf Incorporated
Total Pages: 688
Release: 1992
ISBN 10: 039458404X
ISBN 13: 9780394584041
Language: EN, FR, DE, ES & NL


Essentials of Classic Italian Cooking Book Review:

With more than 100 illustrations by Karin Kretschman.

The Classic Italian Cook Book

The Classic Italian Cook Book
Author: Marcella Hazan
Publsiher: Alfred a Knopf Incorporated
Total Pages: 483
Release: 1976
ISBN 10: 9780394405100
ISBN 13: 0394405102
Language: EN, FR, DE, ES & NL


The Classic Italian Cook Book Book Review:

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

More Classic Italian Cooking

More Classic Italian Cooking
Author: Marcella Hazan
Publsiher: Random House Incorporated
Total Pages: 496
Release: 1978
ISBN 10: 9780394498553
ISBN 13: 0394498550
Language: EN, FR, DE, ES & NL


More Classic Italian Cooking Book Review:

These two hundred twenty new recipes, gathered from all areas of Italy, feature foolproof instructions for baking Italian bread, revised directions for making fresh pasta, and new ideas for sauces and stuffings

Marcella's Italian Kitchen

Marcella's Italian Kitchen
Author: Marcella Hazan
Publsiher: Alfred a Knopf Incorporated
Total Pages: 349
Release: 1995
ISBN 10: 9780679764373
ISBN 13: 0679764372
Language: EN, FR, DE, ES & NL


Marcella's Italian Kitchen Book Review:

A collection of 250 Italian recipes provides for the current trend toward light, flavorful dishes and fresh ingredients and includes an additional section on how to prepare Italian ice creams and sorbets at home. Reprint. 25,000 first printing. Tour.

Classico E Moderno

Classico E Moderno
Author: Michael White,Andrew Friedman
Publsiher: Ballantine Books
Total Pages: 405
Release: 2013
ISBN 10: 0345530527
ISBN 13: 9780345530523
Language: EN, FR, DE, ES & NL


Classico E Moderno Book Review:

Collects over two hundred recipes for traditional and contemporary Italian dishes, including warm radicchio and prosciutto salad, ricotta tortelli with butter and sage, and filet mignon with balsamic vinegar pan sauce.

Lidia's Mastering the Art of Italian Cuisine

Lidia's Mastering the Art of Italian Cuisine
Author: Lidia Matticchio Bastianich
Publsiher: Appetite by Random House
Total Pages: 752
Release: 2015-10-27
ISBN 10: 0449016234
ISBN 13: 9780449016237
Language: EN, FR, DE, ES & NL


Lidia's Mastering the Art of Italian Cuisine Book Review:

From the Emmy-winning host of Lidia’s Kitchen, best-selling author, and beloved ambassador for Italian culinary traditions in America comes the ultimate master class: a beautifully produced definitive guide to Italian cooking, coauthored with her daughter, Tanya—covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes. Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. With this book, readers will learn all the techniques needed to master Italian cooking. Lidia introduces us to the full range of standard ingredients—meats and fish, vegetables and fruits, grains, spices and condiments—and how to buy, store, clean, and cook with them. The 400 recipes run the full gamut from classics like risotto alla milanese and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce. She gives us a comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy. There is no other book like this; it is the one book on Italian cuisine that every cook will need. From the Hardcover edition.

Marcella Cucina

Marcella Cucina
Author: Marcella Hazan
Publsiher: Harper Collins
Total Pages: 471
Release: 1997-08-19
ISBN 10: 0060171030
ISBN 13: 9780060171032
Language: EN, FR, DE, ES & NL


Marcella Cucina Book Review:

A culinary tour of Italy offers regional specialties and includes a guide to shopping for ingredients

Ingredienti

Ingredienti
Author: Marcella Hazan,Victor Hazan
Publsiher: Simon and Schuster
Total Pages: 256
Release: 2016-07-12
ISBN 10: 1451627378
ISBN 13: 9781451627374
Language: EN, FR, DE, ES & NL


Ingredienti Book Review:

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.

Marcella Says...

Marcella Says...
Author: Marcella Hazan,Victor Hazan
Publsiher: Harper Collins
Total Pages: 400
Release: 2004-10-05
ISBN 10: 0066209676
ISBN 13: 9780066209678
Language: EN, FR, DE, ES & NL


Marcella Says... Book Review:

Marcella Hazan is acclaimed for her trailblazing cookbooks, but first and foremost she is a teacher. From cooking classes held in her small New York City apartment kitchen in the 1960s to the avidly sought after Master Classes she led in her beautiful Venice home, Marcella has been the authoritative guide to Italian cooking. This much-anticipated follow-up to Marcella Cucina offers 100 new tantalizing recipes that bring Marcella's warm, conversational, and illuminating teachings into home kitchens everywhere. The legendary author and cooking teacher shares invaluable lessons in Italian cooking, including mastering traditional techniques, selecting and using ingredients, and planning and preparing complete Italian menus. Drawing on her unique ability to present each recipe as a narrative with subplots, characters, and rich history, Marcella demonstrates just how many delicious new stories she still has to tell.

Science in the Kitchen and the Art of Eating Well

Science in the Kitchen and the Art of Eating Well
Author: Pellegrino Artusi
Publsiher: University of Toronto Press
Total Pages: 653
Release: 2003-12-27
ISBN 10: 1442690968
ISBN 13: 9781442690967
Language: EN, FR, DE, ES & NL


Science in the Kitchen and the Art of Eating Well Book Review:

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.

Amarcord

Amarcord
Author: Marcella Hazan
Publsiher: Penguin
Total Pages: 320
Release: 2008-10-07
ISBN 10: 1440629749
ISBN 13: 9781440629747
Language: EN, FR, DE, ES & NL


Amarcord Book Review:

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.

Giuliano Bugialli's Classic Techniques of Italian Cooking

Giuliano Bugialli's Classic Techniques of Italian Cooking
Author: Giuliano Bugialli
Publsiher: Touchstone
Total Pages: 526
Release: 1989
ISBN 10: 9780671690694
ISBN 13: 0671690698
Language: EN, FR, DE, ES & NL


Giuliano Bugialli's Classic Techniques of Italian Cooking Book Review:

First published in 1982 with 50,000 copies in print, this Italian cookbook is unmatched in its scope and authenticity. More than 1,000 black-and-white photographs.

Autentico

Autentico
Author: Rolando Beramendi
Publsiher: St. Martin's Griffin
Total Pages: 368
Release: 2017-10-24
ISBN 10: 1250124980
ISBN 13: 9781250124982
Language: EN, FR, DE, ES & NL


Autentico Book Review:

Autentico is an introduction to the true flavors of Italy. From the bright notes of fresh olive oil to the hearty warmth of slow-cooked ragú, Rolando Beramendi, importer and connoisseur of the finest ingredients from Italy, has crafted a perfect guide to authentic Italian food. Unlike many Italian cookbooks, Autentico goes far beyond pasta. In a world where culinary shortcuts, adulteration, misleading labeling, and mass production of seemingly “authentic” food rule, culinary archaeologist, innovator and cooking teacher Rolando Beramendi has kept centuries-old culinary traditions alive. That’s authentic! In Autentico, Rolando details how to make classic dishes from Spaghetti Cacio e Pepe to Risotto in Bianco and Gran Bollito Misto as they are meant to be – not the versions that somehow became muddled as they made their way across the globe. Among the 120 recipes, you’ll find Baked Zucchini Blossoms filled with sheep's milk ricotta; Roast Pork Belly with Wild Fennel; Savoy Cabbage Rolls made with farro and melted fontina; Orecchiette with Sausage and Broccoli Rabe; Risotto with Radicchio; and a Lamb Stew with ancient Spice Route flavors that have roots from the times of Marco Polo and could have been served to the de’ Medici during the Renaissance. And of course, there are dolci (desserts): Summer Fruit Caponata, Meringata with Bitter Chocolate Sauce, and a simple, moist, and succulent Extra Virgin Olive Oil Cake. Colored by the choicest ingredients from the shores of Italy and beyond, the pages of Autentico offer a rich taste of the Italy’s history, brought to life in the modern kitchen.

The Encyclopedia of Italian Cooking

The Encyclopedia of Italian Cooking
Author: La Cucina Italiana
Publsiher: Rizzoli International Publications
Total Pages: 469
Release: 2012
ISBN 10: 0847839141
ISBN 13: 9780847839148
Language: EN, FR, DE, ES & NL


The Encyclopedia of Italian Cooking Book Review:

All the essential techniques, profusely illustrated with step-by-step photographs. How do you recognize a San Marzano tomato? How do you shape tortellini? How do you cut scallopine? Everyone loves Italian food, but the ingredients and techniques can be new territory and plain recipes can take you only so far. To make sense of it all, you need La Cucina Italiana. With more than 3,000 step-by-step photographs, this veritable encyclopedia guides you through all the essential building blocks of this cuisine. The images remove the guesswork from the more than 500 recipes included, allowing you to truly master the art of Italian cooking. Reflecting the philosophy of the cuisine itself, La Cucina Italiana puts ingredients first, explaining the different types and the best use of each. Then it supplies you with multiple methods for preparing those ingredients, ranging from simple to complex. Thus the book is suitable both for beginners and more advanced chefs who want to perfect their techniques. Sprinkled throughout are sidebars such as "The Right Tool," "Chef’s Secrets," and "Advice and Tips." Perhaps the most user-friendly publication ever on Italian cooking, La Cucina Italiana is like a compact cooking school you can keep on your shelf.

The Classic Pasta Cookbook

The Classic Pasta Cookbook
Author: Giuliano Hazan
Publsiher:
Total Pages: 160
Release: 1999-06
ISBN 10: 9780751305982
ISBN 13: 0751305987
Language: EN, FR, DE, ES & NL


The Classic Pasta Cookbook Book Review:

Features more than 100 recipes from all regions of Italy, both classic favorites and dishes with a contemporary spin -- very one bearing the Hazan family hallmarks of authenticity and simplicity.

The Mom 100 Cookbook

The Mom 100 Cookbook
Author: Katie Workman
Publsiher: Workman Publishing
Total Pages: 352
Release: 2012-04-03
ISBN 10: 076117124X
ISBN 13: 9780761171249
Language: EN, FR, DE, ES & NL


The Mom 100 Cookbook Book Review:

Introducing the lifesaving cookbook for every mother with kids at home—the book that solves the 20 most common cooking dilemmas. What’s your predicament: breakfast on a harried school morning? The Mom 100’s got it—Personalized Pizzas are not only fast but are nutritious, and hey, it doesn’t get any better than pizza for breakfast. Kids making noise about the same old lunch? The Mom 100’s got it—three different Turkey Wraps, plus a Wrap Blueprint delivers enough variety to last for years. Katie Workman, founding editor in chief of Cookstr.com and mother of two school-age kids, offers recipes, tips, techniques, attitude, and wisdom for staying happy in the kitchen while proudly keeping it homemade—because homemade not only tastes best, but is also better (and most economical) for you. The Mom 100 is 20 dilemmas every mom faces, with 5 solutions for each: including terrific recipes for the vegetable-averse, the salad-rejector, for the fish-o-phobe, or the overnight vegetarian convert. “Fork-in-the-Road” variations make it easy to adjust a recipe to appeal to different eaters (i.e., the kids who want bland and the adults who don’t). “What the Kids Can Do” sidebars suggest ways for kids to help make each dish.

The Fine Art of Italian Cooking

The Fine Art of Italian Cooking
Author: Giuliano Bugialli
Publsiher: Crown
Total Pages: 668
Release: 1989
ISBN 10: 9780812918380
ISBN 13: 081291838X
Language: EN, FR, DE, ES & NL


The Fine Art of Italian Cooking Book Review:

An updated edition of a classic Italian cookbook features more than two hundred recipes, including thirty created specifically for this edition, with easy-to-follow line drawings of cooking techniques and notes on ingredients, equipment, and cooking tradi

The Constance Spry Cookery Book

The Constance Spry Cookery Book
Author: Constance Spry,Rosemary Hume
Publsiher: Grub Street Publishers
Total Pages: 1069
Release: 2014-01-19
ISBN 10: 1909166103
ISBN 13: 9781909166103
Language: EN, FR, DE, ES & NL


The Constance Spry Cookery Book Book Review:

One of the all-time great cookbooks receives a lavish update and remains an essential resource and inspiration for cooks of all levels. One of the greatest cookbooks of all time, The Constance Spry Cookery Book remains an essential kitchen bible: astonishingly informative, supremely practical, and constantly at-hand for countless home cooks and future top chefs for over fifty years. With over a thousand pages filled with recipes, cooking history, and miraculous tips, this indispensable resource has now been updated and elegantly redesigned with specially commissioned how-to line drawings. Cooks of every level will find invaluable information on kitchen processes, soups and sauces, vegetables, meat, poultry, game, cold dishes, and pastry making. This timeless treasure is “a monument to ‘civilised living’ . . . If you can’t find a recipe for something anywhere else, it will be in Constance Spry” (The Guardian). “Cookery is vast, detailed, and lovely. The purpose of the book was to take the knowledge of culinary professionals and write it in a form that British housewives could understand and use. It was, and it remains, the British cookery [and cooking] bible.” —Cooking by the Book