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Hazan Family Favorites: Beloved Italian Recipes from the Hazan Family Hardcover – May 1, 2012

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Product Details

  • Hardcover: 224 pages
  • Publisher: Stewart, Tabori and Chang; 1 edition (May 1, 2012)
  • Language: English
  • ISBN-10: 1584799048
  • ISBN-13: 978-1584799047
  • Product Dimensions: 10 x 9.3 x 0.9 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Best Sellers Rank: #78,338 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Giuliano Hazan is the son of Marcella Hazan and bestselling author of The Classic Pasta Cookbook and Every Night Italian. He runs a cooking school in Verona, Italy, and lives in Florida.

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

4.5 out of 5 stars
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See all 25 customer reviews
His recipes are simple and delicious.
Paul W. Galetto
These are but a few of the marvelous finds in this beautiful book, which reads like a love letter to his family.
Jean Ward
Love the easy directions and pictures.
Giraffic Park Therapy Center

Most Helpful Customer Reviews

12 of 13 people found the following review helpful By Elizabeth L. Duda on May 24, 2012
Format: Hardcover Verified Purchase
Hazan Family Favorites has quickly become my favorite cookbook. The photographs are gorgeous, and the descriptions are little narratives that make you feel like you are cooking with a trusted friend. I love that each recipe has a sub-title telling how long the meal will take to prepare from start to finish. From the quick and delicious Spinach and Chickpeas to the more involved Veal Stew with Mushrooms....Giuliano Hazan's clear instructions make you feel creative and in control. The book provides hours of enjoyment....browsing.....dreaming.....and actually cooking. Well done! I like the book so much, I've already purchased three as gifts!
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8 of 8 people found the following review helpful By Janie A. on May 23, 2012
Format: Hardcover
I like to read cookbooks the way I read any other kind of book, responding to the narrative portions and savoring the photographs. If cookbook directions are straightforward, the book will find its way to my kitchen. That's where this one is headed now.

I received "Hazan Family Favorites: Beloved Italian Recipes" as a gift and at first glance, it has all the fixings you'd expect to find on an Italian family's table, but this special collection offers some very personal and charming choices too.

Check out the Butter-Tomato-Onion sauce recipe, page 72. It has only four ingredients, yet Giuliano's father says he can tell whether the sauce was cooked by Giuliano or his mother. (This really is a family of serious food-lovers.) On my list to try: Fettucine with orange, page 87, Rice in the oven, page 93. Under the heading of Stuff Kids Love To Cook (I made up that category) I'll try the Chocolate Mousse, page 152, and Bechamel (white) sauce, page 77. I'll be making Lael's (Giuliano's wife) meat loaf, page 117. Guiliano praises his Nonna Mary's Ciambella, page 157, a simple yet special bread from his childhood (toasted for breakfast) and that's probably what I'll make first, based on his beautifully expressed "taste-memory."

I've read other Italian cookbooks, but this particular collection, with a foreward written by Giuliano's mother, famous Italian chef/author, Marcella Hazan, deserves its subtitle, "Beloved Italian Recipes."
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10 of 11 people found the following review helpful By Barbara Kitada on May 27, 2012
Format: Hardcover
I was at once, and immediately drawn to the beauty of each page as they unfolded only to find in each page, a mouth-watering recipe. I so appreciate the utter simplicity of Giuliano's recipes that make me feel like I am a gourmet cook after I prepare them and better yet, eat them. I also found delightful, his willingness and honesty to bring us into his home and introduce us to his family. I loved looking at those beautiful girls shaking it up, helping and contributing in their wholesome way to the very essence of these family recipes. Hey, if these girls can do it, so can I.

Pizza is on every corner and for the most part, forgettable. However, Giuliano's pizza is absolutely unforgettable with all of its luscious mixture of his amazing sauce and choices of fresh vegetables or meat, whatever is your liking or preference, and like an amazing chef, he is able to delight us with both.

Now for my favorite, which I recognize is not everyone's, brussels sprouts. Thank you Giuliano for giving us a recipe even haters of brussels sprouts I'm sure will enjoy. You give the trick to making them savory and sweet, boil them first, how simple and easy and then to be gratified with such tasty flavors mixed with the pancetta to tease and delight our palette. So all you brussels sprouts lovers and haters this is a must in experiencing gourmet cooking at its best. Vegetables can be a challenge and Giuliano is able to have us loving our vegetables.

This is a cookbook I feel everyone can find enjoyment in, simple, exemplary meals that make us feel like we are gourmet cooks. There is also the added pleasure of his intimate engaging pictures of his family through different generations of outstanding chefs, his boyhood growing up with chefs and then the very special look at his own family and his sharing with his daughters the joys and delight of cooking.

A very happy and satisfied customer,

Barbara Kitada
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6 of 6 people found the following review helpful By redgracer on July 4, 2012
Format: Hardcover
It's very rare that a cookbook comes along that is as engaging a read sitting in the living room as it is a guidebook in the kitchen. With "Hazan Family Favorites," Giuliano Hazan has not only created a spectacular array of dishes you will want to make over and over, but the stories and commentary that accompany many of the recipes create a fascinating portrait of an illustrious culinary family whose history and shared lives were anchored by the kitchen. (His observations on the potato pancake recipe found in his mother, Marcella's, vintage notebook taken in turn from her own mother's Italian tradition being identical to a traditional hanukah recipe he makes yearly with his wife and daughters, is priceless). Among the many standout recipes are Risotto with Eggplant, Baked Tomatoes and Farfalle with Sausage and Peas, to begin a long list. Like Hazan's charming storytelling, the recipes are clear and elegant, and the book itself, with its retro photos, is gorgeous. Mostly cookbook, a bit of memoir, "Hazan Family Favorites" puts cooking where it is meant to be--among people gathering together--and it makes the perfect gift for that next large or small gathering.
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4 of 4 people found the following review helpful By Nanette Galloni on June 9, 2012
Format: Hardcover
Giuliano's Hazan Family Favorites--Beloved Italian Recipes--lives up to its title and much, much more. In the book, Giuliano re-creates his childhood taste memories, shares his rich culinary heritage, and describes the food he prepares at home today.

Eminently usable, the book will appeal to a broad audience--from novices to experienced cooks.

His family is well-travelled and there are recipes from the entire Mediterranean basin. Italy's regions are well-represented. Dishes range from Piedmontese Savoy Cabbage and Bean Soup to a Sicilian-inspired Risotto with Eggplant.

You will venture into the homes of the women who influenced his cooking--his grandmothers and mother Marcella. His grandmothers on both sides settled in Emilia-Romagna, nicknamed "the belly of Italy." Nonna Mary was a resident of Cesenatico, a fishing village on the Adriatic, and Nonna Giulia lived in nearby Cesena, before moving to New York.

Of Giuliano's five cookbooks, this is the most intensely personal. The family photos span three generations. There are poignant anecdotes and even a hilarious tale of live lobsters jumping off an outdoor grill in Maine.

As always Giuliano's book is well-organized and the instructions are easy to follow. There are valuable cooking tips--for instance in the Photo-Shoot Chicken recipe, the first one I tried, he says "The trick to getting moist breast meat is simple. Cook it less than the dark meat."

A tribute to the cooks who taught him, the book captures the Hazan family spirit.

The full color food photography by Joseph De Leo is spectacular.
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