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Giuliano Hazan's Thirty Minute Pasta: 100 Quick and Easy Recipes Hardcover – September 1, 2009


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Giuliano Hazan's Thirty Minute Pasta: 100 Quick and Easy Recipes + Hazan Family Favorites: Beloved Italian Recipes from the Hazan Family + Every Night Italian
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Product Details

  • Hardcover: 176 pages
  • Publisher: Stewart, Tabori and Chang; Complete Numbers Starting with 1, 1st Ed edition (September 1, 2009)
  • Language: English
  • ISBN-10: 1584798076
  • ISBN-13: 978-1584798071
  • Product Dimensions: 9 x 8.2 x 0.9 inches
  • Shipping Weight: 1.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (33 customer reviews)
  • Amazon Best Sellers Rank: #250,122 in Books (See Top 100 in Books)

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.

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

4.8 out of 5 stars
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The recipes are easy and very good.
Sue
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!
M. M. Miller
I think this is a great book for a quick, delicious meal on a busy night or even if you're having company over.
Amazon Customer

Most Helpful Customer Reviews

27 of 27 people found the following review helpful By Amazon Customer VINE VOICE on September 4, 2009
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.
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19 of 21 people found the following review helpful By M. M. Miller on October 13, 2009
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!
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13 of 14 people found the following review helpful By Bill Marsano on December 17, 2009
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.
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10 of 11 people found the following review helpful By FormerChef on January 7, 2010
Format: Hardcover
Great book,filled with simple, elegant, and appealing recipes meant to be accessible to busy cooks. Most can be assembled in the time it takes to boil water and cook the pasta.
I like his approach to recipes which is relaxed and no-nonsense. He says, "Recipes sometimes make cooking-which should be a spontaneous and fluid activity-into a disjointed one. One of the principal culprits is the need to stop and measure." To avoid this, most of his recipes list onions by half or quarter, rather than number of tablespoons, or garlic by the clove instead of teaspoon. This is a method with which I heartily agree.
Many of the recipes have no more than 5 or 6 ingredients including the pasta. If you've ever eaten pasta in Italy, you'll know this is how most pasta there is served; in a simple preparation showcasing the freshness of the ingredients.
The book is lushly photographed. I admit to being someone who at times, chooses a recipe based on a picture, just like I may sometimes choose a wine based on a label. I am only human after all. Cookbooks written like a textbook are fine, and I have many like that, but when I'm looking for a meal inspiration, I like photos. I think this cookbook is perfect for someone just learning how to cook and looking for ideas and instruction. The recipes aren't complicated and I'd recommend it to my friend who always says to me "I only know how to cook 8 things."
If you'd like to read more of my review, or see how I made one of the recipes (Fusilli with Butternut Squash), please check out my blog post; [...]
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