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Condition: Used: Very Good
Comment: A well-cared-for item that has seen limited use but remains in great condition. The item is complete, unmarked, and undamaged, but may show some limited signs of wear. Item works perfectly. Pages and dust cover are intact and not marred by notes or highlighting. The spine is undamaged.
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Marcella's Italian Kitchen Paperback – October 3, 1995

4.3 out of 5 stars 26 customer reviews

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Editorial Reviews

Book Description

Marcella's Italian Kitchen - Once again , Marcella Hazan brings to the American home kitchen all the fresh , pungent flavors and earthy fragrances of good Italian family cooking . Translating her native cuisine with the same exactness of instruction and exuberance of description that have made her books so enormously popular across the country , she now gives us 250 carefully selected new recipes that are among the most exciting she has ever created. --This text refers to an out of print or unavailable edition of this title.

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Product Details

  • Paperback: 368 pages
  • Publisher: Knopf (October 3, 1995)
  • Language: English
  • ISBN-10: 0679764372
  • ISBN-13: 978-0679764373
  • Product Dimensions: 8.1 x 1 x 9.2 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Best Sellers Rank: #609,284 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
This is an excellent and wonderful book! While other Italian cookbooks tend toward fanfare and no substance this book is full of great recipes (I have tried about 20 of them and recipes were easy to follow and dishes are full of flavor. Each name of the recipe is listed in Italian and a American name is given (e.g. Fileto col Pamigiano, Tenderloine Fillet with Parmesan Cheese, hot red pepper and parsley). If you are looking for a good Italian cookbook easy follow with great recipes this is it. I have 60 cookbooks and this is one of my best.
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Format: Paperback
Working backward from Marcella Hazan's latest work, this book `Marcella's Italian Kitchen' is the third of Ms. Hazan's books I will be reviewing. Following Ms. Hazan's advice early in this book to pay very close attention to words and exactly what they say, I adduce (and confirm by a reading of many prefaces to the various recipes) that this book is less about traditional Italian recipes than it is about recipes collected by and prepared by Ms. Hazan in her own kitchen, personal or classroom, which are done in the Italian style. And, Ms. Hazan goes to very great lengths to define exactly what that Italian style is. She does this to a depth of detail which puts overshadows virtually all other popular American interpreters of Italian cuisine. That is not to say she disagrees with them. Part of my confidence in stating that Ms. Hazan is giving us the right stuff is based on my having read and heard the same themes from other respected authorities such as Mario Batali, Lydia Bastianich, and Nancy Harmon Jenkins. It means she both takes everything just one step further into the authentic soul of Italian cooking, and explains those steps in depth, leaving virtually nothing to the imagination or to an invocation of some sense of the spiritual as Ms. Grace Young does when she rhapsodizes over `wok hay' or `The Breath of the Wok' in a recent work.

Be clear that Ms. Hazan's devotion to an authentically Italian style of cooking does lead her to hold strong positions that violate some conventional American wisdom on Italian cooking. Some of these positions are easy to understand for anyone who has watched two or three `Molto Mario' shows, such as the banishment of bread flavored with butter and garlic to the realm of the inauthentic sham posing as `garlic bread'.
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Format: Paperback
This cookbook is one of the 3 or 4 (of my two dozen or so) cookbooks that I keep out on the counter and keep going back to. It has an excellent variety of recipes, from simple ones with on-hand ingredients for every day to more complex, involved ones for something special.

One of the things I like best is Marcella's very precise instructions - she tells you how high to turn up the heat and for how long, how thinly to slice the garlic, etc. and she does so in a way that is very sensual and appealing to the smells and feels of the food. I also like her descriptions of the recipe and how it came to be...

for example, in her intro to the recipe for Fricasseed Chicken with Black Olives (a favorite), she talks about how her son invented it one night after seeing what was on hand, said "now all I need is a chicken" and how it reflects a young man's penchant for bold, strong flavors (black olives, vinegar, lemon).

Other favorites include simple tomato sauce, penne with mushrooms, and her tortas.

In summary, I have not had a bad meal from this cookbook!!
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Format: Paperback
This cookbook contains a terrific collection of detailed, clear, and delicious recipes from Marcella Hazan. It is also a joy to read, as Hazan fills the book's pages with funny anecdotes and an unquenchable love for Italian food.

My favorite recipes are:

1. Roselline. This has become my husband's all-time favorite meal, which he always requests on his birthday and other special days.

2. Penne with Tuna and Roasted Peppers

3. Rigatoni with Spicy Sausage Sauce. So simple, so satisfying.

The only recipe that bombed was Sfogi in Saor. I gave this book four stars (rather than five) because I don't think it reaches the brilliance and unbelievable usefulness of Essentials of Classic Italian Cooking. Even so, it is a worthy companion volume and will receive lots of use by any food lover.
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Format: Paperback
Having worked my way through her Classic and More Classic Italian books (now republished as Essential Italian Cooking), I bought this book with great excitement, and promptly left it on a shelf for 10 years without using it once. A couple of months ago, I started looking at it while thinking that I need a more Mediterranean diet. It has been a wonderful two months of eating. True, I haven't lost any weight, but I haven't gained any either. And I have eaten very well. Each recipe is a fresh interpretation on how to prepare food in an Italian style. The "classics" are not to be found here. Instead, I feel like I am wandering the streets of Bologna, Venice, Bari, Vernazza and so on dropping into non-tourist oriented restaurants and experimenting with what smells best. So far, I have found only 1 recipe that made me say meh, while the rest have ranged from very good to a delight. If you enjoy Italian cooking, and want to go beyond the many classics, this is an excellent cookbook to pick up.
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