Giuliano Hazan's Thirty Minute Pasta: 100 Quick and Easy Recipes [Hardcover]

Giuliano Hazan (Author), Joseph De Leo (Photographer)

Book Description

Publication Date: September 1, 2009

Now that America’s low-carb obsession is over, home cooks are once again looking to prepare well-balanced meals that include everyone’s favorite food—pasta. Few of us, though, have the leisure to create a classic Bolognese meat sauce from scratch. For those who are as pressed for time as they are starved for a toothsome bowl of beautifully sauced pasta, Giuliano Hazan has created 100 scrumptious pasta dishes that can be put together in half an hour or less. 

 

Hazan’s repertoire—hearty pasta soups, fresh-from-the-greenmarket vegetarian dishes, and meat and seafood sauces that take their cue from the classics of Italian cuisine—will let you bring healthful, hunger-satisfying pasta back to your family’s weeknight-supper table. Included are recipes for last-minute dishes, as well as useful advice on stocking your pasta pantry, choosing cooking equipment, and figuring out which pasta shape goes with which kind of sauce.

 

PRAISE FOR GIULIANO HAZAN’S THIRTY MINUTE PASTA

 

“Grazie, Giuliano, you’ve made busy weeknight dinners pasta perfect.” —Book Page
 
“Highly recommended for time-pressed home cooks.” —Library Journal
 
“The Italian food expert has created a cookbook combining various types of pasta in ways that even people with little free time can enjoy.”  —San Francisco Chronicle
 
“Hazan’s latest title just keeps on satisfying, with so little effort on my part.” —Austin Chronicle
 
“ Using few ingredients, simple directions, quick results and wonderful Italian taste. —Daily News of Los Angeles

Editorial Reviews

About the Author

Giuliano Hazan is the son of famed Italian cookbook writer Marcella Hazan. He runs a cooking school in Verona with his wife and won the IACP award for Cooking Teacher of the Year in 2007. He is a contributor to Cooking Light magazine and author of The Classic Pasta Cookbook, Every Night Italian, and How to Cook Italian.

Product Details

• Hardcover: 176 pages
• Publisher: Stewart, Tabori & Chang (September 1, 2009)
• Language: English
• ISBN-10: 1584798076
• ISBN-13: 978-1584798071
• Product Dimensions: 8 x 0.9 x 9 inches
• Shipping Weight: 1.9 pounds (View shipping rates and policies)
• Average Customer Review: 4.9 out of 5 stars  See all reviews (22 customer reviews)
• Amazon Best Sellers Rank: #575,757 in Books (See Top 100 in Books)

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.

Most Helpful Customer Reviews

23 of 23 people found the following review helpful

5.0 out of 5 stars Simple, tasty recipes September 4, 2009

By A. S. Johnson VINE™ VOICE

Format:Hardcover

This is an excellent cookbook for creating simple pasta meals that are a little adventurous and very tasty. The author has several sections - vegetarian dishes, seafood dishes, and meat dishes - with enough recipes in each section to make this a very usable book no matter what your eating habits. That is, unless you've gone gluten free. Even then, I suppose you could use this book with non-gluten pastas.

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.

18 of 20 people found the following review helpful

5.0 out of 5 stars Forget takeout - open this cookbook instead October 13, 2009

By M. M. Miller

Format:Hardcover

Giuliano Hazan's newest cookbook delivers what it promises - and more. With just a few ingredients and these simple preparations, you truly can make trattoria-quality pasta in only half an hour. The bonus: these dishes will have everyone at your table ooo-ing, aah-ing, and thinking you've spent hours cooking for them.

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!

10 of 10 people found the following review helpful

5.0 out of 5 stars Put a Little Pasta Under the Tree December 17, 2009

By Bill Marsano

Format:Hardcover

By Bill Marsano. Giuliano Hazan's latest book, which follows his "Classic Pasta Cookbook", "Every Night Italian", and "How to Cook Italian", serves two widely separated audiences. One is the younger crowd, new to cooking, pressed for time and dependent on take-out. With this book and a little encouragement they can learn to feed themselves at home with better food and save a bundle at least twice a week--while loving what they eat. Own up, Take-Out Junkies: don't you sometimes--often--dread looking at those menus and trying to find something you want to order? And aren't you a little embarrassed by your dependency? This book is your ticket to freedom--don't miss it. The other audience is experienced cooks--folks who know their way around a kitchen because they cook often and well. There are plenty of useful reminders of pastas past for them (this book will be like a refresher course), and they'll doubtless find new dishes as well. (For my part, Hazan changed my mind about vegetarian dishes.)

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. For my money, that's nowhere better expressed in this book than in his making the distinction between "parmesan" and Parmigiano-Reggiano, which is the difference between grated pencil erasers and the King of Cheeses. Do as Hazan says--dress your pasta with the real McCoy--and you'll be grateful. He's a thinking cook, too. Most recipes for, say, pasta with shrimp sauce, call for cooking the pasta and then adding whole shrimp. Very good, but Hazan's Linguine with Shrimp calls for both whole shrimp--which provide visual appeal and bursts of flavor--with chopped shrimp, which integrate sauce and pasta into a single splendid whole.

Oh--there's a third audience for this book: Real Cooks. Real Cook are those marvelous people we lesser cooks aspire to be, the ones who don't need cookbooks because they simply root around in the kitchen for a few minutes getting ideas as they go, then throw together in a matter of minutes a dish they just made up but is delicious anyway. They should buy this book and give it to their friends--especially to Take-Out Victims.--Bill Marsano is an award-winning writer on wine, spirits and travel who goes to Italy often and always returns with a suitcase full of local pasta.