Customer Reviews

Every Night Italian: 120 Simple, Delicious Recipes You Can Make in 45 Minutes or Less

5 star:		(28)
4 star:		(8)
3 star:		(0)
2 star:		(3)
1 star:		(0)

 

 

These dishes are tremendous. We've made some very successful meals of them and 1) they are relatively quick, 2) easy in that they require only a handful of ingredients, 3) taste better than most decent restaurants. The cover dish -- linguine with shrimp and cream -- is something I'll make over and over; the salmon with capers and anchovies had me pounding the table; and the squash risotto will probably replace potatos forever. I know these sound a bit extravagant -- they are -- but the recipies are not intimidating. If you're comfortable with a skillet you should be fine. Great addition to a shelf of Italian cookbooks and the one that finally took me beyond pasta dishes. Oh but, I also highly recommend the author's Pasta Cookbook.

I've received EVERY NIGHT ITALIAN from an American friend of mine who wanted to persuade me that in America you can learn excellent Italian cooking. You can bet I was very skeptical about that, and at first I didn't even take a single look at the book. But a few days later, just out of curiosity, I took it in my hands...and I tried. Well, how can I say, it struck me. Altho I'm fairly young, I believe myself to be a first rate cook (at least that's what people say), but this book proves that I'm nothing more than an ordinary laywoman. I don't know how this American guy (even if his mother and his first name are Italian) can have such a deep and brilliant knowledge of Italian cooking, but he has! Believe me, he's an absolute master, and his book is an absolute must.

I received this book as a gift and have already made several recipes, to rave reviews. The instructions are refreshingly clear, with plenty of explanation and cross-references. The recipes tend to be the simple, mouth-watering, almost rustic type, with fresh ingredients and fairly fast cooking times. I especially like the fact that many of the recipes have a different twist; the artichoke/potato gratin-ish casserole is a good example of a simple yet unusual and incredibly delicious dish. Most of the recipes are quick and simple enough to make on a weeknight after dinner, although some require a lengthier cooking time (in a Clintonesque example of verbiage, the title refers to preparation time, as opposed to preparation and cooking time together. But this is spelled out at the beginning of each recipe). A terrific addition to the library of any cook.

It is obvious that Giuliano Hazan had a good teacher growing up as Marcella Hazan's son, yet he also has created a book that shows he has own culinary style with a contemporary flare perfect for today's busy families. One aspect I found particularly appealing about this book, was that all the ingredients called for could be easily found in most supermarkets. As the Italian Food Host at BellaOnline, I know too well the problems of trying to find specialty items called for in some Italian cookbooks that are rarely seen outside of Italy. Luckily you won't have that problem with this book!

Guiliano has taken the principle of all good Italian food, which is to use fresh, good ingredients prepared in simple methods to create recipes anyone could prepare. His recipes are perfect for both everyday family meals as well as elegant entertaining. This is a book worth having if you like simple, good Italian food.

The only thing I would change about this book is that I wish there were more photographs included. The ones that are included are very impressive, and more of the same would have increased the value of this book for me a good deal.

I have had this book for a few years now. A good sign is that the pages are starting to fall apart. I use this book a lot - there are some recipes that I cook on a regular basis like the Shrimp and Linguine. This is a great book for people who don't have a lot of time but like to cook fresh, good food although there are some fancier recipes for dinner parties etc. A lot of the recipes are very simple and quick to make but taste so delicious. Even a simple Tomato and Onion Spaghetti tastes great when made fresh. My favorite recipes include the Snapper with Tomatoes and Olives, Chicken breast with 3 Peppers, and Grilled Lamb Chops with a Lemon and Vinegar Sauce. Definitely a book worth having.

While "45 Minutes or Less" might be meant for faster chefs, it usually takes me 15 minutes just to get the ingredients together. Hazan, however, provides great "do while" instructions everywhere possible in the recipes as you read them, so you can essentially get everything ready for step x+1 while step x is going.

The Spaghetti with Tomatoes and Anchovies recipe previously mentioned is indeed fantastic and the first recipe I ever bought anchovies for. It definitely wasn't the last. The zucchini recipes in this book are all fabulous. Almost every recipe in the book is incredibly simple. The homemade sausage recipe and the accompanying recipes were so simple yet they tasted fabulous and received raves from my consumers. All of the recipes have an introduction with a tip, origin, or just a memory of the dish.

Hazan is the real deal and the ingredients in these dishes are easy to find at any decent grocery store. Better yet, get a good bottle of olive oil and the best ingredients at your local Italian market and start impressing everyone.

I took a cooking class with Guiliano Hazan and was struck by the simplicity of his technique yet excellent flavor of everything he taught us how to make -- far better food than I've had in any highly touted restaurant. Though I am an excellent cook and have used all his mother's books, his is a user-friendly revelation for it demystifies Italian food and shows how easy it is to make great food. Don't miss the risotto with shrimp and asparagus, the lamb shoulder braised with tomatoes, the zucchini with fresh mint, the Sicilian orange tart. You will dine splendidly during the week as you never have before. Grazia Guiliano!

This book is one of my cookbook "foundation" books. Perfect for the cook who lacks confidence in the area of Italian cooking, but knows fabulous Italian food when s/he eats it. Lots of tips that push a dish from being "good" to "fabulous". I use it at least once a week.

One of the best things about this book is stated on the cover: "...Delicious Recipes You Can Prepare In 45 Minutes Or Less". It's great to have recipes that are simple yet delicious and also leave some room for nice presentation.

I'm a fairly novice cook but I've found the directions in the book to be simple to follow, and the finished products have come out looking great as well as tasting great.

So far I have only tried about a half-dozen of the many recipes, but it's already a winner to me. In particular, Hazan's recipe for parmesan cheese encrusted rack of lamb is so simple and tasty at the same time that it makes you wonder why we pay so much for lamb in a restaurant.

This is the third Hazan book I've purchased. I have his mama's Classic Italian Cooking (Marcella Hazan) and his Classic Pasta, also a must have. When I traveled on one of many trips to Tuscany, I enjoyed a particular dish one night at the home of friends (16 people at the table), and discovered the Italian version of Classic Pasta on his kitchen counter. When I got home, I opened my neglected english version and found the recipe. As Emeril says "Bam" and the rest was perfect cooking history. I've amazed skeptical Italian friends with my new found skill - thanks to Giuliano. His book Every Night Italian is even more fun. As the other reviews put it, prep first, then you'll get it. The red/yellow bell pepper risotto, the asparagus/shrimp risotto, the cover recipe - holy smokes, the compliments FLOODED in. Giuliano gives perfect instructions and you can't miss. Don't miss this book, I give it for gifts now. Don't miss Classic Pasta either. Ingredients matter, get the best oil and cheese and freshest food you can find. Ciao for now!