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Giuliano Hazan's Thirty Minute Pasta: 100 Quick and Easy Recipes Hardcover – September 1, 2009
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About the Author
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"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.
Top Customer Reviews
Another thing I like about this book is that the recipe requirements are not out of the ordinary. I tried the pasta alia puttanesca bianca and I had all the ingredients. I also had all the ingredients on hand for several other meals. I think this is a great book for a quick, delicious meal on a busy night or even if you're having company over.
Hazan's teaching skills are evident in his clear, concise recipes, making this a perfect book for cooks just learning the beauty of genuine Italian cooking. But, it's even better for old cooks (like me) who want to stir up a delicious Italian dinner in the time it takes to boil the water and cook the pasta.
The photos are simply beautiful, the pasta and pantry info is concise and thorough, and each recipe includes interesting notes on the dish's history and ingredients. My favorites so far: Fettucine with a Savory Veal Sauce, Linguine with a Pink Shrimp Sauce, and Fettucine with Spring Vegetables (good in any season). I use this book several times a week, and can't wait to try all 100 recipes - a real challenge, since I can't stop repeating my favorites!
There's good basic stuff in here, too--the primer on pasta shapes and the sauces that go best with them
will be useful to anyone including those (like me) who reflexively choose certain shapes (such as penne rigate and
spaghetti/spaghettini) and don't think about trying others. There's advice on cooking equipment and stocking your pantry so you'll always be ready, too. Hazan has his own cooking school in Verona, which means that lovely northeastern Italy city has another attraction besides opera in the Colosseum and the "Romeo and Juliet" story, and it demonstrates the essential seriousness that underlies his gently and encouraging teaching manner.Read more ›
Most Recent Customer Reviews
I have shelves of cookbooks. I don't use more than dozen. This book has given me more info than all of them put together. Simple, wonderful recipes.Published 4 months ago by Dick Barke
These are all delicious and easy to prepare! Love this book.Published 6 months ago by Peggy W. Yarnall
Many of the recipes in this book are widely available elsewhere and so I don't think it would be good value for an experienced cook. Read morePublished 14 months ago by Anonymouse