Essentials of Classic Italian Cooking

Essentials of Classic Italian Cooking

By Marcella Hazan; Karin Kretschmann (Illustrator)

Alfred A. Knopf, Hardcover, 9780394584041, 704pp.

Publication Date: October 1992

Almost twenty years ago, with the publication of "The Classic Italian Cook Book, " followed by "More Classic Italian Cooking, " Marcella Hazan introduced Americans to a whole new world of Italian food. As Roy Andries de Groot wrote, Marcella's book is the most authentic guide to Italian food ever written in the U.S. Where other authors failed, Marcella has brilliantly succeeded in capturing (and conveying to the reader on every page) the feel, the aromatic scent, the subtle nuances of fresh country flavors and, above all, the easy uncomplication of Italian food prepared in the Italian style.
Now a new generation is ready to master the art of Italian cooking, and their bible will be "Essentials of Classic Italian Cooking "this new volume that combines the two books, updates and expanded throughout. Designed as a basic manual for cooks on every level 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.

About the Author
Marcella Hazan (1924-2013) was born in Cesenatico, a fishing village on the northern Adriatic shore of Italy. She studied for a career in the sciences and received two doctoral degrees from the University of Ferrara in Emilia-Romagna. In 1955 she married Victor Hazan, an Italian-born American, and moved with him to New York, where she began teaching Italian cooking classes in her apartment. In 1973 she published her first cookbook, "The Classic Italian Cook Book", which introduced Americans to authentic Italian food. Her cooking schools in Italy draw students from around the world. Hazan was the recipient of two Lifetime Achievement Awards (from the James Beard Foundation in 2000, and the IACP in 2004) and a knighthood from her own country. She was the author of five additional classic cookbooks and a memoir.