But over time, these traditional foods have won the hearts of many families. Such dishes were groundbreaking when Hazan initially burst onto the American scene twenty years ago with The Classic Italian Cook Book and More Classic Italian Cooking. This isn’t spaghetti and meatballs, folks. Hazan’s cuisine includes polenta, risotto, squid cooked with tomatoes and white wine, and sautéed swiss chard with olive oil and garlic. More than anyone else, Marcella Hazan is likely to blame for introducing Italian food to American kitchens. There is no one more skilled at teaching us exactly what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food, as home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know. It was created as a fundamental manual for cooks of all levels of competence, from novices to established experts. It includes both an easy and thorough reference to techniques and ingredients as well as a compilation of the tastiest dishes from the Italian repertoire. The Classic Italian Cook Book and More Classic Italian Cooking, two of Marcella Hazan’s best-selling cookbooks, are combined in Essentials of Italian Cooking, a single volume that serves as a culinary bible for anybody wanting to master the art of Italian cooking. A culinary guidebook for anybody wishing to master the art of Italian cuisine, from the bestselling, award-winning “queen of Italian cooking” (Chicago Tribune).
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