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The Classic Pasta Cookbook Hardcover – September 15, 1993


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Product Details

  • Hardcover: 160 pages
  • Publisher: DK ADULT; 1st American ed edition (September 15, 1993)
  • Language: English
  • ISBN-10: 1564582922
  • ISBN-13: 978-1564582928
  • Product Dimensions: 11.3 x 7.9 x 0.6 inches
  • Shipping Weight: 1.9 pounds
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (47 customer reviews)
  • Amazon Best Sellers Rank: #56,803 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

A born teacher, Hazan gives clear and easy to follow instructions for making pasta and for cooking more than 100 pasta dishes. Luscious color photos in this large-format book lavishly show all about Italian pasta, from making fresh egg pasta to why particular shapes pair best with certain kinds of sauces. Published in 1993, The Classic Pasta Cookbook remains an ideal way to develop and perfect your pasta repertoire. There are classic recipes, plus dishes like Spaghetti with Leeks, Shallots and Red Onions, and Puttanesca Bianca.

More About the Author

While some teenagers go to great lengths to be different from their parents, Giuliano Hazan - only son of Marcella Hazan - embraced the idea of following in his mother's footsteps. At the early age of 17, Giuliano began working as assistant at his mother's renowned School of Classic Italian Cooking. He committed himself to mastering the simple, genuine flavors of Italian cuisine. And, now, more than three decades later, Giuliano is an author, teacher, entrepreneur, and one of the foremost authorities on Italian cooking.

"Italian food does not hem and haw; it asserts itself proudly. If it were a painting, it would not be made of varying shades of beige but of the vibrant colors one sees on the houses in so many Italian towns."

--Giuliano Hazan, How to Cook Italian

In 2007 Giuliano received the coveted Cooking Teacher of the Year Award from the International Association of Culinary Professionals (IACP) which "honors an individual who demonstrates and effectively communicates an exceptional knowledge of culinary studies and techniques in a vocational, avocational or traveling teacher capacity."

Although born in the United States, Giuliano spent much of his childhood in Italy, and got his first taste of teaching as a teenager, working at his mother's School of Classic Italian Cooking in Bologna. And, after completing an B.A. degree at Swarthmore College, (Swarthmore, PA) he enrolled in the Trinity Rep Conservatory, a professional theater program in Providence, Rhode Island.

For more than three decades, Giuliano has taught hands-on and demonstration style courses to sold-out crowds at cooking schools in Europe and the United States. From 1995 to 1999, he led a number of multi-day courses at the legendary Hotel Cipriani in Venice (a particularly memorable class was the one he taught with his mother and acclaimed chef Nobu Matsuhisa). And, in the United States, Giuliano's recent cooking school appearances include Sur La Table, Ramekins, and Central Market.

In 2000, Giuliano and his wife, Lael, inaugurated a cooking school of their own, Cooking with Giuliano Hazan. Each spring and fall, the couple - along with partner, Marilisa Allegrini of the famed Allegrini Winery in Valpolicella - offer culinary and travel enthusiasts a true taste of Italy at Villa Giona, a restored Renaissance villa outside Verona.

The week-long courses promise "total immersion in Italian food, wine, and life" and draw professional and amateur chefs from all over the world. After daily excursions, Giuliano leads a five-hour class during which participants prepare a traditional Italian meal. The group then enjoys the meal - and a number of perfectly-paired wines - together, gathered around a large table, in typical Italian fashion.

Customer Reviews

4.9 out of 5 stars
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See all 47 customer reviews
The photography is beautiful and recipes are easy to do.
Maria F. Deariso
It's in the canon if cookbooks - right up there with Joy of Cooking.
Josh Himwich
I have tried one recipe already and we really enjoyed it.
Mandy

Most Helpful Customer Reviews

27 of 28 people found the following review helpful By GoreyGirl on March 14, 2000
Format: Hardcover
I've had this cookbook for several years, and it is stained and dogeared from all the use I've given it. "Classic Pasta" possesses everything I look for in a cookbook: both classic and creative recipes, manageable ingredients and techniques, informal but professional tone (with nice anecdotes by the author), and great pictures. The pasta dishes actually end up looking like the cookbook's pictures! I'm a pasta lover, and I turn to this book at least once a week. If you only want to show off your culinary skills, don't buy this book. If you want easy, affordable, delicious, and inspiring, you really should have this cookbook in your collection. Mangia!
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20 of 20 people found the following review helpful By Michael Caputo on December 16, 2003
Format: Hardcover
If you like pasta this book is a must have. I am Italian, and learned to cook because I appreciate good food, and I like to eat! Eating is essential to life, why not eat the best foods, you only live once! I learned from watching my mother and grandmother cook and I can tell you the recipes in this book are the real thing; after all my mother bought this book for me. In my opinion(and my mother's) Marcella Hazan wrote the bible of Italian cookbooks with "Essentials of Italian Cooking"(also a must have), and this book is written by her son, so it is natural that the apple doesn't fall far from the tree. I have used this book countless times over the years, it is my reference for any pasta dish. It is easy to understand and follow, and after a while you will realize all these dishes are easy to prepare. Great illustrations on how to make fresh pasta and excellent sauce suggestions for different types of pastas. Lots of pictures so it makes it easy to understand what the dish is meant to look like, and what the ingredients should look like...I may have had a head start being of the Italian culture, but this book should make it easy for anyone to understand. Italian cooking is not centered around spaghetti and stewed tomatoes over tons of burned garlic, Italian cooking is colorful, diverse and subtle. This book will give you some insight into true Italian pastas, and the importance of fresh ingredients. Buy it, read it and eat in good health Per Cent' Ani!
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20 of 21 people found the following review helpful By Jen Walsh on April 10, 2000
Format: Hardcover
I had a roommate who had this book and two years ago, we moved away and she took the greatest sauce recipes with her. The bolognese in this book is the kind you eat half of before you get to serving your guests. The recipes are simple but classic, using ingredients that are fresh and flavorful yet affordable and easy to find at any grocery store. What's more, the author has some wonderful stories about how he learned to cook and educates the reader on all there is to know about pasta dishes without being condescending. Now that I am getting this book, I will keep it forever.
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10 of 10 people found the following review helpful By A. Miller on December 7, 2004
Format: Hardcover
I got this book while living with my sister in florence, italy. at first glance it looks like a step-by-step "idiots guide to pasta" but once you jump past the children's book exterior, it really is a great resource. The recipes make the best use of easily accessible fresh and imported canned ingredients. The sauces are straightforward and simple both in preparation and taste. I personally like the huge quantity of vegetarian or easily-adjusted-to-be-veg recipes. Having access to the florence markets made everything taste like heaven!!! Don't miss the recipe whose introduction begins something like: "If I were sentenced to death and allowed to choose a last meal, this pasta with white truffles would be it."
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9 of 9 people found the following review helpful By Josh Himwich on November 27, 2005
Format: Hardcover
Ever wonder why the food in Italy is so good when it seems so simple? The secret is good technique combined with locally-fresh ingredients. I love to cook, I love French food the best and I love complicated food, but I love a simple pasta just as well. I am also very visually oriented. Thus, the illustrations of the mise en place is perfect for me. I usually only need to glance at the actual instructions for the classics, which include visuals of all your ingredients. If you appreciate Eyewitness Guides (also published by DK) you'll appreciate the visual approach to cooking. The Carbonara is my favorite - although I always add a little chicken broth to pull it all together, and take the pancetta out of the pan till the last minute then toss it in (so it does not get soggy) and the Puttanesca ROCKS! I've tried at least 3/4ths of these and they are great. The only one I've tried that isn't awesome is the zucchini & shrimp pasta. A great pasta book and a great cookbook overall. It's in the canon if cookbooks - right up there with Joy of Cooking.
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9 of 9 people found the following review helpful By Ange on May 1, 2002
Format: Hardcover
Whether you're a beginner or an experienced cook, this book will add to your culinary accomplishments. It has sections on pasta types, making your own pasta (and different variations thereof) and some incredible - and incredibly simple - recipes. The Basilico e Pomodora has become a staple in our house. These recipes are so simple, and so delicious, that my cupboard will never see a jar of pre-made sauce again.
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9 of 9 people found the following review helpful By A Customer on January 17, 2000
Format: Hardcover Verified Purchase
This is a fabulous cookbook. I'm an adequate cook, but whenever I make one of these recipes people rave about it. It's unbelievable. And the recipes are simple and easy to follow. You can't beat recipes that allow you to cook a fresh sauce in the amount of time it takes to boil water and cook the pasta.
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