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.
“Not only [Hazan’s] finest book but one of the best on that
glorious subject to come my way.” —Gourmet
“Once you get started with this book it’s hard to stop.” —The
Washington Post
“Another wonderful collection from our reigning queen of Italian
cooking. Perfectly balanced recipes, and not too complicated
either.” —Cook’s magazine
“It’s almost as good as a trip to Italy!” —New York magazine
“The name Marcella Hazan is synonymous with great Italian cooking.
. . . To my mind, Marcella’s Italian Kitchen is a classic.” —Craig
Claiborne
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