Classic Italian Cooking: 30th Anniversary Edition

I have many years of experience in the kitchen cooking all different types of food--French, Greek, Mexican, American, Italian. But every time I make something from this book, I remain convinced that Italian is my absolute favorite food on earth. It is the cuisine I would choose if I had to forego all others, and this is the Italian cookbook in my collection I would choose to keep if I could keep only one. In this Bible of Italian Cooking, Marcella Hazan painstakingly pours out her love and knowledge of authentic Italian food. Hazan reveals the secrets and imparts the wisdom of centuries, not just generations. She is a brilliant woman who does an exceptional job showing you how to cook one of the world's finest cuisines. If you are new to Italian cooking, this is where you should begin. And possibly end. Ingredient lists for the recipes are often short and at first glance may seem unimpressive. You may say to yourself, "what can be so special about that?" But special it is! It is Hazan's expertise, the precise way that she tells you to put the ingredients together, that turns out a fabulous dish that you will want to make again and again. I was happy to learn that good Italian cooking doesn't necessarily require that you make a huge mess of your kitchen and spend hours slaving over a hot stove. Many of the recipes in this book take no longer than half an hour to prepare. And some, while needing several hours on the stove or in the oven to finish, allow you to leave the kitchen while they do. I have made about 50 of the recipes in this book. Sausage with Red Cabbage, Sausages and Cream Sauce, and Lamb Stew with Vinegar and Green Beans are among my favorites. The Chicken Cacciatore New Version is ridiculously good and Marcella is too modest about it. Not a bit of refined sugar is added, all sweetness occurs naturally from carmelized onions. I love to make Hazan's sauces and stews. I used to sauté onions only one way: Quickly over high heat. I now know to cook them very slowly in oil over low heat for a long time until they are sweet and golden and have released every ounce of flavor they have. Had it not been for Marcella, I think I never would have done anything with a clove of garlic but to push it through a press. I now chop, slice, and poach garlic as well as sauté the clove whole to release its subtle perfume. And if you were like me, your idea of a stew may be something made in a crock pot or something that comes out of a can. Forget those ideas. Hazan takes stew to places it's never been before. Get out your saucepan, not your slow cooker, and follow Hazan's instructions. You will soon have the most wonderful fragrances and aromas wafting from your kitchen that you have probably never even smelled before or thought possible. And that is to say nothing of the meal you sit down at the table later to savor. And if you have never rubbed a split clove of raw garlic on toast, drizzled it with a little olive oil and sprinkled it with salt and pepper, you are in for a real treat. But be forewarned: Bruschetta is addictive! I admit to never having made homemade pasta. Regrettably, I have never had either the time or the kitchen equipment necessary to do it. But I suspect Hazan's method is the Holy Grail of pasta-making, and if ever I have the opportunity in my life to take on this challenge, it will be Marcella who teaches me how. On the issue of pasta, however, this book will easily serve as your definitive guide to it. Everything you ever wanted or needed to know about pasta is here. The pasta chapter contains an extensive section devoted to matching all types of pasta, both dry and fresh, to sauces. And for each pasta sauce recipe, Marcella gives you at least two pasta choices, in order of her preference, to go with it. But this book won't just make you an expert on pasta. Soups, risotto, gnocchi, crespelle, polenta, and fritatte all have their own chapters and all receive Marcella's dedicated and thorough treatment. There are also separate chapters for appetizers, soups, vegetables, salads, desserts, and specialized breads and doughs. The final chapter of the book helps you to put menus together. Other reviewers who have said that the recipes are repetitive or uninteresting either don't have a real love of Italian food to begin with or they haven't spent much time looking through the book. I went searching for every favorite dish of mine thinking, oh, I bet I won't find it--I found it! While it is true there is no recipe for spaghetti and meatballs (because that dish isn't authentically Italian) there are recipes for meatballs, spaghetti carbonara, eggplant parmesan, chicken marsala, fettucini all'fredo, pasta e fagiole, minestrone, lasagna, clam sauce, steak florentine and all manner of filled pasta. And, yes, even pizza! I was pleasantly surprised to find that nearly every standard on the Olive Garden menu is here, the only difference being that in this book one can count on the dish to be correct. One of the greatest things about reading Hazan is not just the meal you end up preparing; it is the knowledge and the perspective that you take away with you, even when the meal you are making is not an Italian one and even if you didn't make it. Yes, Marcella can be fussy. But she can also be charitable. She has no problem offering acceptable substitutions for hard-to-find ingredients and she happily gives credit where it is due to that which is found outside of her native Italy. She seems to always anticipate every problem you could run into making a dish, as well as every opportunity to make the most of it. And she is always well worth listening to, even if you end up at times disagreeing with her. Because the chances are she will offer you much more advice that you wish to retain and use than you wish to reject. If all you want is a recipe, you don't need to buy this book. There are endless websites on the internet where you can find free recipes. But if you want to learn to cook well--and especially to cook Italian food the way it was meant to be cooked--then you can do no better than Marcella Hazan's Essentials of Classic Italian Cooking.

I wish I could give this more stars. This book has 630 pages of just recipes, that doesn't include the forward, the explanation of what you will use. It's just an amazing book, full of useful recipes and information. I can't wait to start.

Essentials of Classic Italian Cooking is a must-have for anyone who loves authentic Italian food. The recipes are clear, approachable, and timeless, making it easy to create traditional dishes with amazing flavor at home.

A very nice, perfect book. So many recipes! Great purchase.

Amazing recipes! Very excited to finally have this book My book arrived with either small cigarette burns on a few pages or holes that were made from a whole puncher