MARCELLA HAZAN was born in Cesenatico, a fishing village on the Adriatic in Emilia-Romagna, Italy’s foremost gastronomic region. After receiving her doctorates from the University of Ferrara in natural sciences and in biology, she lived and traveled throughout Italy. With the publication of The Classic Italian Cook Book and More Classic Italian Cooking (brought together in a single volume, Essentials of Classic Italian Cooking), her reputation as America’s premier teacher of Italian cooking spread throughout the country. Hazan died in 2013.
A BON APPETIT BEST BOOK OF THE YEAR
“Hazan’s recipes, both specific and sensual, became the foun-
dation for my own style of cooking, which I sometimes call
‘Obsessive-Impulsive.’ I also credit her with starting my obses-
sion with bay leaves.” —SAMIN NOSRAT, The New York Times
Magazine
“The cookbook author who changed the way Americans cook Italian
food.” —The New York Times
“If you know nothing about Italian cooking, this is the book you
want. (It’s also the book you want if you know something about
Italian cooking and want to know more.) Written with fluidity,
personality, charm, and grace, it is filled with recipes both
fundamental and special, recipes you will use, as I have since
beginning to cook with its predecessors in the ’80s, for decades to
come. As a bonus, the new forewords are beautiful.” —MARK BITTMAN,
author of How to Cook Everything
“The Italian cookbook you’d take to a desert island. The
presentation is a model of clarity. The descriptions of technique
and the recipes are impeccable, interesting, and appealing.” —The
Washington Post
“If this were the only cookbook you owned, neither you nor those
you cooked for would ever get bored.” —NIGELLA LAWSON, author of
Cook, Eat, Repeat
"It should be a staple of every kitchen." —Vogue
“You can’t go wrong with a Marcella Hazan recipe.” —Food52
“Marcella Hazan is way more than just another cookbook author to
me. So many of the recipes in this iconic collection—the pork in
milk, the Bolognese, the famous tomato, onion, and butter
sauce—have graced my table for huge celebratory occasions and also
just regular old Sunday dinners, and I don’t see that ever
changing. She’s like family, the Italian grandmother I never had,
standing next to me while I brown my meat and stir my sauces,
telling me what to do and how to do it with her trademark
precision, loving authority, and warmth. I can’t wait to give this
edition to my own children . . . and everyone else I know.” —JENNY
ROSENSTRACH, New York Times best-selling author of Dinner: A Love
Story
“Part encyclopedia, part regional cookbook, Essentials of Classic
Italian Cooking . . . is an indispensable introduction to the
principles of Italian cooking.” —Saveur
“Marcella changed my life . . . All I had to do was follow her
instructions to the letter, and success was pretty much guaranteed
. . . The fact that her recipes are consistently clear and
straightforward enabled me to overcome a lifetime of insecurity in
the kitchen. She just made it all seem so easy . . . Grazie,
Marcella.” —DAVID SIPRESS, The New Yorker
“If you could credit one person with introducing classic Italian
food to the American public, it would have to be Marcella Hazan.”
—Serious Eats
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