Details
Synopsis
During her years as the reigning mistress of Italian cuisine, Marcella Hazan--who turned 80 in 2004--has been not only writing cookbooks but teaching master classes in Italy and in New York. This useful book is a fusion of her two passions, with Hazan as an almost hands-on presence, a strict Italian chef looking over the reader's shoulder to guarantee authenticity in every recipe. After an introduction to Italian cooking techniques and ingredients, she follows up with over a hundred new recipes, covering every course. And between the antipasti and the homemade linguine and the greens sautéed in olive oil, Hazan inserts her philosophy, which stresses simplicity, respect for the ingredients, and solid adherence to the earthy traditions of Italian home cooking. She claims that this will be her last cookbook.
| Size | | Length: | 390 pages | | Height: | 9.3 in | | Width: | 8.3 in | | Thickness: | 1.2 in | | Weight: | 38.4 oz |
Industry Reviews
"[Marcella Hazan's] conviction is the reason her work has endured. Why home cooks buckle down and make their own pasta. Why they grind fresh pepper over dishes. (Hazan always instructed just how many twists of the pepper mill.) Why her recipes for vitello tonnato and pork braised in milk are now classics."
New York Times Magazine - Amanda Hesser (11/21/2004)
"[R]ecipes whose spare novelty is utterly irresistible....[H]er book delivers the sort of parting wisdom her fans will refuse to believe is parting."
New York Times Book Review - Corby Kummer (12/05/2004)
|
|
)
)
)
)
)
)
)
All rights reserved.
