The Classic Italian Cookbook [Mass Market Paperback]

Marcella Hazan (Author)

Book Description

Publication Date: January 12, 1984

Describes the techniques for making pasta and provides regional and traditional recipes for antipaste, vegetables, salads, desserts and fruits, and first, second, and cheese courses .

Product Details

• Mass Market Paperback
• Publisher: Ballantine Books (January 12, 1984)
• Language: English
• ISBN-10: 0345314026
• ISBN-13: 978-0345314024
• Product Dimensions: 6.9 x 4.1 x 1 inches
• Shipping Weight: 9.6 ounces
• Average Customer Review: 4.4 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #541,645 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

52 of 53 people found the following review helpful:

5.0 out of 5 stars Marcella Hazan's best: the one I reach for first., December 2, 1997

By 

Willobie "Willobie" (Hamilton, Illinois) - See all my reviews

This review is from: The Classic Italian Cookbook (Mass Market Paperback)

I have always considered myself an Italian cook, although myrange is considerably broader, but this book changed my whole out lookto Italian cookery. I have collected most of Marcella's books, including the latest, but this is the one I reach for first. The section on Italian style grilled vegetables has become a summer favorite and has literally changed the way I plan a vegetable garden. It alone was worth the cost of the book. The osso bucca is to die for, and in my veal poor region it has withstood the substitution of lamb shanks. Every fall I put up a years's supply of the oven dried plum tomatoes in oil and the hot peppers in oil. I was asked for recipes of these dishes so often, I bought a half dozen of the paperback version of this book to distribute to my children and friends. I am invited out to dinner now by friends who have prepared one of these classic dishes (Chicken al Diavolo, for example) and even forgotten where they got the book. I am saddened to see it is out of print, because I could use a few more copies for friends who can't be trusted to know how to boil pasta ascuitta but are embarking on "Mediterranean diets". Joseph Chiaravalloti

16 of 16 people found the following review helpful:

5.0 out of 5 stars My Favorite Cookbook, October 22, 2004

By 

Mark Skinner (Baton Rouge, LA) - See all my reviews
(REAL NAME)   

This review is from: The Classic Italian Cookbook (Mass Market Paperback)

I regularly cook from about 10 cookbooks representing most of the great cuisines of the world, and this is my favorite book (perhaps tied with the essential The Joy of Cooking, aka Joy). Marcella's sensible if opinionated commentary provides much of the appeal, but it's the recipes that keep me coming back: they are simple, easy to follow, wholesome, and delicious. Sure, the Bolognese meat sauce takes 4 hours to make, but it's still simple. Rabbit braised in white wine, fried artichoke wedges, home-made pasta, a range of simple delicous antipasto, awesome parmesan-battered lamb chops, and several versions of scaloppini (and you can be sure she tells you how to slice it right!). Verdura (vegetables) are extensively covered with a series of improbably good, simple treatments: fennel becomes a sublime accompaniment, artichokes take center stage, green beans sparkle, and her take on potatoes is simple and great. Everything in this book is wonderful. This is her original, and it's the best.

11 of 11 people found the following review helpful:

5.0 out of 5 stars The Best Italian Cookbook in my collection, December 27, 2007

By 

MPD "Cooking is Life!" (Huntington, NY United States) - See all my reviews

This review is from: The Classic Italian Cookbook (Mass Market Paperback)

There are very few times when I cook that I do not reach for this book first. Marcella has provided extremely detailed, delicious and coordinated methods to put together an extraordinary meal. The way that she lets the reader know what courses should go first or next is amazing and always on target. You WILL impress your dinner guests! This, Rao's cookbook and of course Joy of Cooking are the essentials as far as I am concerned. If you think you understand Italian cooking then test yourself with this book. I guarantee that you will learn new and insightful ways to prepare food that you never imagined. The fresh pasta section alone is worth the cost!