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Marcella Cucina Hardcover – August 19, 1997


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Editorial Reviews

Amazon.com Review

Marcella Hazan's Marcella Cucina is a jewel: the recipes glow with the diverse flavors of Italian regional dishes, the instructions are precise, and the full-color photographs are a fine complement to Hazan's writing, which is both clear and alluring. Along with recipes, tested to perfection, Hazan shares warm, personal stories along with snapshots of Italian life and her usual caring advice. The diversity of dishes in Marcella Cucina runs from Zucchini and Thyme Pasta Sauce to Fish in Crazy Water, Assunta's Beans, Stewed Beef Cubes with Pickles, Capers and Red Wine, and Yogurt and Sambuca Cake.

From Library Journal

A new cookbook from the mother of all Italian cooks.
Copyright 1997 Reed Business Information, Inc.
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Product Details

  • Hardcover: 480 pages
  • Publisher: HarperCollins; 1st edition (August 19, 1997)
  • Language: English
  • ISBN-10: 0060171030
  • ISBN-13: 978-0060171032
  • Product Dimensions: 7.9 x 1.4 x 9.1 inches
  • Shipping Weight: 3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (35 customer reviews)
  • Amazon Best Sellers Rank: #122,714 in Books (See Top 100 in Books)

More About the Author

Marcella Hazan, the acknowledged godmother of Italian cooking in America, is the author of The Classic Italian Cookbook, More Classic Italian Cooking, Marcella's Italian kitchen, and Essentials of Italian Cooking .She lives in Venice, Italy, and Longboat Key, Florida.

Customer Reviews

4.8 out of 5 stars
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Most Helpful Customer Reviews

70 of 70 people found the following review helpful By An Islander on October 31, 1999
Format: Hardcover
I adore this cookbook. The photographs are beautiful, the story behind each recipe is fascinating, the explanations are clear and the results are superb. I am awed by Marcella Hazan's ability to take simple ingredients and create fantastic results with sheer technique and attention to details, such as slicing vs. chopping garlic, sauteing certain ingredients for a long time and adding others for a short time, using butter here and olive oil there and even just plain vegetable oil at other times. There are two summer pasta sauces with nearly identical ingredients, and, as Marcella points out, completely different results. I have made almost all of the sauces and none have been less than delicious. I have discovered the joy of pancetta thanks to this book. I have learned how to make risotto, very good and not all that difficult. Now I am venturing into the meats - the beef stew with capers, cornichons and pancetta was amazing. I have learned alot about good cooking from this book, and not just of Italian food. Marcella's cooking is alive and accessible and completely masterful at the same time.
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63 of 65 people found the following review helpful By B. Marold HALL OF FAMETOP 500 REVIEWER on October 16, 2004
Format: Hardcover
Reading `Marcella Cucina', the fourth book by culinary educator Marcella Hazan doubles my dispair at not reading her sooner, especially after just having read and reviewed her latest book, `Marcella Says'. This is not to say that the dozens of other books I have read on Italian cuisine are not good, it is just that Ms. Hazan is so obviously among the cream of the crop, I would have been a better judge of those other books if I had digested Ms. Hazan before sitting down at the table with Batalli, Bastianich, Bugialli, and a legion of Italian regional specialist writers plus all the writers covering the Mediterranean as a whole.

This book has just a slightly less concentrated level of wisdom than the latest work, but you definitely deserve to own and read both if you are fond of Italian cooking. There is some overlap, but this volume is definitely superior to `Marcella Says' in several regards, especially in the very well illustrated instructions on making fresh pasta by hand.

As the title suggests, `Marcella Cucina' is about the cooking which Ms. Hazan does in the privacy of her own kitchen. That is not to say that all the recipes are Hazan inventions constructed from whole cloth. My sense is that about half of the recipes are from native Italian cooks and professional chefs and about half are inventions of Ms. Hazan. But, even the inventions are so true to the spirit of the Italian table that you can hardly tell the difference. Ms. Hazan professes to be a great believer in the principle of `terroir', or things that grow together, go together. She has little use for fusion cooking. On the other hand, while she is a native of Emilia-Romagna and a resident of Venice when this book was written, Ms.
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22 of 22 people found the following review helpful By A Customer on December 3, 1997
Format: Hardcover
I received this book in error because I didn't send back the card to my book club (sorry Amazon) in time. Well, I couldn't be happier. Being an Italian (and an italian cook), I am always looking for new and exciting recipes. Generally, I buy a cookbook, find recipes and modify them for improvement. Mrs. Hazan's recipes are wonderful. No modification necessary. The recipes are simple with few ingredients that are key for incredible flavor. Her writing is both intelligent and eloquent, a rarity for cookbooks. I have many italian cookbooks and they pale in comparison.
Last night I prepared her pasta with cherry tomatoes, scallions and chili peppers. It was sooo good. Who would think that 24 scallions can be so subtle and delicious. Molto bene.
I am about to order her other books. Mangiare!!

.
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18 of 20 people found the following review helpful By A Customer on January 17, 2000
Format: Hardcover
This book is simply the best Italian cookbook ever made; it contains good, affordable recipes and directions that are the most complete that I have ever used.
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12 of 13 people found the following review helpful By river otter on June 14, 2004
Format: Hardcover
I love this book. One of the things that makes food in Italy so delicious is they use and combine whatever ingredients happen to be in season. Marcella follows this tradition. I love to pick recipes out of this book and find that everything it calls for is available in my garden, and I can pick fresh and cook.
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11 of 12 people found the following review helpful By Eric J. Wu on April 28, 2000
Format: Hardcover
Covers: Marcella's thoughts on ingredients and buying them, appetizers, soups, pasta (making and sauce) risotto and polenta, fish, poultry and rabbit, meat, vegetables, salads and desserts.
I liked the book, I find the recipes easy to follow and pretty tasty. I especially liked the beginning info on olive oil, and parmesan cheese. The book is not a northern italian or southern italian cookbook, it's sort of a mix of all over Italy, which is something to keep in mind. The pictures are very nice, and the quality of the book binding is very sound.
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11 of 12 people found the following review helpful By Tracey Trinder on August 5, 2002
Marcella Hazan has long been one of the most intuitive and concise cookery book authors. Here she gives a personal and detailed account of the food she loves to cook. The recipes are simple and effective and the commentary engaging to read. No Italian cookbook collection is complete without a Macella Hazan cookery book, "Marcella Cucina" is more than a must. Buon Gusto.!!
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