The Essentials of Classic Italian Cooking

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Click on the cover image above to read some pages of this book! Marcella Hazan is widely regarded as one of the greatest Italian cookery writers in the world and The Essentials of Classic Italian Cooking is her masterpiece, now reissued with a gorgeous new cover design. Aimed at cooks of every level, be they beginners of accomplished chefs, it is an accessible and comprehensive guide to authentic Italian cuisine and should find a place in the kitchen library of anyone who is passionate about good food.

She earned a doctorate in natural sciences and biology from the University of Ferrara. In 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. She was widely considered by chefs and fellow food writers to be one of the foremost authorities on Italian cuisine. Truly indispensable. No glossy photos; just 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. It does what it says on the tin, and more.

Lemon roasted chicken from 'Essential of Classic Italian Cooking'

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Link Either by signing into your account or linking your membership details before your order is placed. Description Table of Contents Product Details Click on the cover image above to read some pages of this book! Industry Reviews Truly indispensable.

Escoffier Le Guide Culinaire. The Essentials of Classic Italian Cooking. Review Text If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.

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Nigella Lawson show more. Review quote Truly indispensable. No glossy photos; just 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. It does what it says on the tin, and more.


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  • She earned a doctorate in natural sciences and biology from the University of Ferrara. In 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. She was widely considered by chefs and fellow food writers to be one of the foremost authorities on Italian cuisine. I needed to go. Why was I quibbling? Marcella had offered to cook pasta for me. Crazy boy. I stayed in a hotel that felt like the sort of place in which the Mob would take their summer holidays, just down from where she lived.

    I must admit I was a little surprised by her home, a high-rise gated community, but this seemed to be the favoured school of architecture along this coastline. We found ourselves outside her front door, someone had rung the bell, and I suddenly felt like turning on my heels and running. It was all too much. I was about to meet Marcella. There I was, eating canapes and drinking with her husband, Victor, and herself. We started with a fresh pasta that had wild mushrooms and roughly chopped spinach running through it.

    This was pasta you could have eaten for ever, except we were halted by the arrival of two shapely braised veal shins. A little homage from your hero is a giddy mouthful indeed. When your hero knocks, or says come to lunch, Florida is not far away. These moments come around rarely enough, so I recommend adopting a hero who can cook. Thank you Marcella.

    The Essentials of Classic Italian Cooking

    This is the simplest and freshest of all tomato sauces. It has no other vegetables, except an onion. Except for salt and a tiny amount of sugar, the sauce has no seasonings. It has no olive oil, only butter. What does it have? Pure, sweet tomato taste, at its most appealing. It is an unsurpassed sauce for potato gnocchi, and it is excellent with spaghetti, penne and ziti. Wash the tomatoes in cold water. Cut them in half, lengthways. Simmer in a covered stockpot or saucepan for 10 minutes.

    Puree the tomatoes through a mouli-legumes back into the pan. Add the butter, onion, salt and sugar, and cook at a slow but steady simmer, uncovered, for 45 minutes. Taste and check salt. Discard the onion.

    The Essentials of Classic Italian Cooking by Marcella Hazan | Waterstones

    Ragu is not to be confused with ragout. A ragout is a French meat stew, while ragu is the meat sauce the Bolognese use for seasoning their homemade pasta. A properly made ragu clinging to the folds of homemade noodles is one of the most satisfying experiences accessible to the sense of taste.

    It is no doubt one of the great attractions of the enchanting city of Bologna, and the Bolognese claim one cannot make a true ragu anywhere else. This may be so, but with a little care we can come very close to it. There are three essential points you must remember in order to make a successful ragu: the meat must be sauteed just barely long enough to lose its raw colour.

    It must not brown or it will lose delicacy. It must be cooked in milk before the tomatoes are added. This keeps the meat creamier and sweeter tasting. It must cook at the merest simmer for a long, long time. The union of tagliatelle and ragu is a marriage made in heaven, but ragu is also very good with tortellini, it is indispensable in lasagne, and it is excellent with rigatoni, ziti, conchiglie and rotelle.

    Whenever a menu lists pasta alla Bolognese, that means it is served with ragu. An earthenware pot should be your first choice for making ragu.