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How to Cook Italian Hardcover – Bargain Price, October 25, 2005

11 customer reviews

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Editorial Reviews

From Publishers Weekly

When Marcella Hazan, Giuliano Hazan's mother and the woman credited with introducing Americans to authentic Italian cooking, published her first cookbook in 1973, Americans had little access to good olive oil and real Parmigiano-Reggiano cheese. Times certainly have changed, and this work reflects that in a section on ingredients that calls for items such as bottarga and imported San Marzano tomatoes. But Giuliano's recipes don't differ much from his mother's or those found in the many other general Italian cookbooks, and that's the flaw in this completely competent, utterly unsurprising primer. It's perfect for absolute Italian beginners still looking for recipes for Pasta e Fagioli and Spaghetti with Clams. Hazan, who lives in Florida, works hard to translate Italian dishes for the American marketplace, and he does a particularly good job in his chapter on fish and seafood main courses, suggesting numerous possible species for use in dishes like Red Snapper with Mussels, and Baked Cod with Tomatoes and Red Onions. A chapter on rice includes 15 different risotto recipes, but its most valuable asset is the step-by-step general instructions for making risotto. Such technique sections, especially the one on making pasta by hand, are useful, but just not hefty enough to make this volume indispensable. Photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist

Over the past decade, Americans have grown more sophisticated about Italian cooking. No one any longer bats an eye at pesto, and risotto appears on menus everywhere. Hazan reaches out to this audience with simple Italian recipes that reflect much more than the ordinary array of customary dishes but that can still be produced by cooks with limited experience. His soups, besides the expected bean and pasta classic, include a Sardinian lentil soup with mustard greens. Pasta sauces feature several with fragrant mint, a fairly common Italian potherb, but one not often used in America. Swordfish appears in a simple tomato-based pasta sauce. Although Italians eat veal regularly, reproducing these recipes will be difficult in many American regions where veal is not only rare but also expensive. Braised-beef dishes include one Veronese specialty that calls for six hours of quiet bubbling on the stovetop. Hazan's instructions are clear and helpful to the starting cook, who will find plenty of encouragement here. Mark Knoblauch
Copyright © American Library Association. All rights reserved

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Product Details

  • Hardcover: 448 pages
  • Publisher: Scribner (October 25, 2005)
  • Language: English
  • ISBN-10: 0743244362
  • ASIN: B001U0OJWE
  • Product Dimensions: 9.6 x 6.9 x 1.4 inches
  • Shipping Weight: 2.2 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #3,292,962 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.

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Most Helpful Customer Reviews

23 of 24 people found the following review helpful By Nanette Galloni on December 17, 2005
Format: Hardcover
Let Giuliano lead you into his home kitchen and you will be richly rewarded with memorable meals.

Giuliano is blessed with the unique combination of an Italian palate and American organization. This book works.

The concise, easy to follow recipes are based on using a handful of ingredients and following a few simple steps. Each one's preparation time is listed, and most take under an hour from start to finish.

The book includes a thorough discussion of kitchen tools, ingredients, and techniques used in the Italian kitchen.

Its gorgeous full color photography will make you want to race into your kitchen and start cooking for your family and friends.

-- Nanette Galloni
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13 of 14 people found the following review helpful By Stephanie Manley VINE VOICE on November 9, 2006
Format: Hardcover
Giuliano Hazan does an excellent job of putting together a variety of Italian dishes. His book contains dishes of both northern and southern Italy. The book starts with a very good primer on how to cut vegetables correctly, what tools you will need, and information about basic ingredients of Italian cooking. I also like that he limits the recipes to ingredients that can be found in your local "Mega Mart".

I found the primer in the begining of the book to be very helpful. Sometimes just knowing how to prepare or cut a particular ingredient can help take away any intimidation you may have with a new ingredient. He has step by step instructions for cutting up artichokes, onions, and so much more. I also like he takes the time to tell you what tools are essential, he isn't one for useless gadgets. The ingredients that you will need, you will find in a local grocery store. Nothing too exotic will be asked for in this book. It is annoying trying to make a recipe and having to forage for some rare ingredient.

The recipes do span both northern and southern Italian cooking. So often in the United States I think we often feel Italian food is just red spaghetti sauce. Northern Italian food is rich, has unique sauces, and if you haven't tried any northern Italian food, you are missing out. His recipes also do a good job of spanning appetizers, meats, rice, pasta, salads, vegetables, and desserts.

I like that the recipes are written clearly, and are easy to follow. He lists out steps, so you can make sure you are on the right track with his recipes. Also the recipes have ingredients that you are familar with. His recipes are written to where they are almost fool proof.

This is a well put together cookbook. I like that ingredients are easy to find.
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10 of 10 people found the following review helpful By Ann C. Iverson on March 21, 2006
Format: Hardcover Verified Purchase
I run a hands on cooking school and use Giuliano's newest book, How To Cook Italian, as a foundation for the course. If you want to become an expert on Italian foods, cooking and cooking techniques, and how to make your meals genuninely Italian, you must have this book.
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12 of 14 people found the following review helpful By Justin M. Naylor on March 16, 2006
Format: Hardcover
In this modern age of information overload, it has become ever more essential to have authorities in different fields whom one can trust. How does one select a title on Italian cooking from the dozens which seem to be published every year? In the realm of authentic Italian cooking, Giuliano is an authority that one can trust.

The son of Marcella and Victor Hazan (acclaimed experts on Italian cooking and wine respectively), Giuliano has shown himself worthy of continuing their legacy with a series of Italian cookbooks (The Classic Pasta Cookbook, Every Night Italian, and now How to Cook Italian). Each book is faithfully dedicated to the true principles of authentic Italian cooking: simplicity, freshness, and flavor. As always with Hazan, the food is the focus. He is not a celebrity chef interested in entertaining his readers, but a cook in the best sense who desires to nourish those he feeds and who use his cookbooks.

The cookbook is wisely laid out in the manner of an Italian meal: appetizers, first courses, second courses, vegetables, salads, and desserts. The cooking is from throughout the varied regions of Italy and, as a result, presents the many different kinds of cooking existing throughout Italy, from the rich and luxorious cooking of Emilia-Romagna in the North to the lively cooking of Italy's Southern regions. Before the recipes is a helpful descriptions of the tools and ingredients one needs to stock a proper Italian kitchen.

The book does have a few faults, however. Although the photography is stunning and beyond improvement, the font and layout of the rest of the book leave something to be desired. There's something overly utilitarian in feel about the book.
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7 of 7 people found the following review helpful By D. Grant on September 26, 2006
Format: Hardcover
We love Giuliano's new book How to Cook Italian! A few years ago we bought Every Night Italian and were ready for some new and exciting options from Giuliano and we got it with this new collection of gems! The recipes were easy to follow and the explanations for each next step were so helpful. My husband loves to cook with Giuliana's books and it was fun for the whole family to join in the kitchen! Thanks for another wonderful book!
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6 of 7 people found the following review helpful By Susan R. Dunn on October 4, 2006
Format: Hardcover
Giuliano Hazan offers rich and varied recipes in his book How To Cook Italian. Suggestions of preparation and cooking time tables provide both the novice and the expert cook with achievable feasts.
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