Product Description

Since the publication of her first book, The Classic Italian Cookbook, more than 20 years ago, Marcella Hazan has been hailed as the queen of Italian cooking in America. Marcella, whose name conjures up a splendid world of food for the devoted millions who love her books and attend her cooking classes, is back again with her finest book yet, Marcella Cucina. Filled with the passion and personality of its author, it is a book not only of fine food and its careful preparation but of personal reminiscences and penetrating commentary about the sensual pleasure of food and its place in our lives.

In vivid introductory essays and seductive headnotes, the narrative of an extraordinary culinary life unfolds. With each memory of a trip, a meal or a flavor, we are treated to the perspective of a great cook and teacher--one who believes that the finest Italian cooking is found in the home. In Marcella Cucina, she focuses on regional cooking, turning her sharp eye to every area of Italy and offering a rich array of flavors and textures from cities and villages alike. Best of all, Marcella cooks at your side with easy-to-follow instructions and lavish full-color photographs that teach you her techniques--from preparing homemade pasta to cleaning artichokes--and allow you flawlessly to re-create her magic in your own kitchen.

Product Details

• Amazon Sales Rank: #97141 in Books
• Published on: 1997-10-01
• Released on: 1997-08-19
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 480 pages

Amazon.com Review
Marcella Hazan's Marcella Cucina is a jewel: the recipes glow with the diverse flavors of Italian regional dishes, the instructions are precise, and the full-color photographs are a fine complement to Hazan's writing, which is both clear and alluring. Along with recipes, tested to perfection, Hazan shares warm, personal stories along with snapshots of Italian life and her usual caring advice. The diversity of dishes in Marcella Cucina runs from Zucchini and Thyme Pasta Sauce to Fish in Crazy Water, Assunta's Beans, Stewed Beef Cubes with Pickles, Capers and Red Wine, and Yogurt and Sambuca Cake.

From Library Journal
A new cookbook from the mother of all Italian cooks.
Copyright 1997 Reed Business Information, Inc.

Review
With no apparent effort, Hazan manages to deliver everything you want in a cookbook. The recipes are easy to understand and to follow. They are almost invariably delicious, based on a purist's respect for the integrity of ingredients, flavors and textures.... Hazan, a writer of great charm, makes a persuasive case for each dish in a brief, informative headnote--a little preamble that appears before the recipe. She is not shy about giving her opinions. -- The New York Times Book Review, William Grimes

Customer Reviews

Very Nice Recepies
I like the way the recepies are presented. Her book is full of technics that help one make an authentic Italian dish. I tries a risoto dish, a scallop, and a fish dish and they were total success, thanks to her suggestions.

A book put to good use.
This book was given as a gift to an Italian friend who had the following comments: The recipes seem to be more authentic Italian style with excellent flavors. The ingredients have been easy to find and the shopping for them fun. The narration provided is very helpful and the recipes easy to follow. The high quality pictures add to the enjoyment of trying new dishes.

Authentic Italian Cookbook, highly recommend
This book brings back memories of my wonderful experiences in Italy. The food that one can prepare from this book rivals the food you get in Italy. As Americans we seem to think that Italian American food is Italian food, which of course it is not. But since it is what we grew up eating, it is what we expect. This cookbook is the authentic article. If you love authentic Italian food, or you want to, this is a great book to add to your library.

This book even gives you are recipe for homemade hand rolled pasta. Don't be discouraged if your pasta does not get thin enough when you roll it. I tried to make pasta once without the pasta rollers, big mistake on my part. I think you need to be born in Italy to get this right. But the recipe in the book does work fine with a pasta roller (either manual or KitchenAid attachment).

I can't recommend any specific recipes over another because they have all been good. However, if you are looking for an excuse to bake something the Zaletti (Venetian Raisin and Polenta Cookies) are a nice little afternoon snack with a cup of coffee or tea.

The photographs of Venice and the food are amazing in this book. The pictures of the Rialto vegetable market made me long to be back in Venice. The book itself is well constructed of heavy paper and a stiff cover. My one minor complaint would be that I would like to see more pictures of Italy and the recipes included in the book.

If you are interested in authentic Italian cooking this book is a winner. I highly recommend this book to any serious student of Italian food.