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Essentials Of Classic Italian Cooking (精装)
by Marcella Hazan
| Category:
Cookbook, Original books |
| Market price: ¥ 298.00
MSL price:
¥ 288.00
[ Shop incentives ]
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| Stock:
Pre-order item, lead time 3-7 weeks upon payment [ COD term does not apply to pre-order items ] |
MSL rating:
 Good for Gifts |
| MSL Pointer Review:
The very first book you should buy on Italian cooking! |
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AllReviews |
1 Total 1 pages 9 items |
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A reader (MSL quote), USA
<2007-02-07 00:00>
This is an incredible book. I have read it from cover to cover, and even lugged it on vacation to read (yes, I am a bit obsessive). Everything that I have tried so far has been wonderful. Marcella's recipes are very approachable, and, best of all, they work! I am not Italian, nor have I ever been to Italy, so I can not speak to it's authenticity as Italian cuisine, but I can speak to the fact that this is wonderful food. She does insist on high quality ingredients, with which I am in total agreement, but I wish that she had included name brand names and resources in this updated edition. I have yet to be able to find anchovies in salt - even on the internet! The tomato and butter sauce is now my favorite pasta sauce, the veal marsala is delicious, and the cream and butter sauce is also wonderful. She goes into incredible detail about making pasta, as well as pairing fresh and factory products with the appropriate sauce. I would highly recommend reading the first part of the book before diving into the recipes, because she discusses several cooking techniques, as well as how to determine quality in your ingredients. If you love simple, wonderful food, you will not be disappointed with Essentials of Classic Italian Cooking.
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A reader (MSL quote), USA
<2007-02-07 00:00>
This book is wonderful. The recipes are easy to follow and never fail. Marcella is very opinionated about ingredients and you know, she's probably right: canned tomatoes from italy are better than canned tomatoes from America. They are better than anything but the sweetest ripest off the vine plum tomatoes you can only get a few weeks a year by growing your own. Her recipes aren't full of gimmicks, and short cuts that sacrifice flavor. They are often labor intensive or require more than twenty minutes of cooking time. But they work and are often an absolute revelation in taste. As someone else mentioned, the tomato/butter and onion sauce is to die for good and unbelievably simple.
The best thing is the way success with these recipes has built my confidence. You can start off with a simple pasta sauce and work toward making your own pasta, pizza and other more complicated recipes. After success at making homemade gnocci with a simple sauce, I was inspired to move on. I have used ingredients I never would have touched in the past and have gotten over my worry that if it took longer than 20 minutes to make that it wasn't worth the hassle. Good food is worth the hassle. And also there's the fact that so many of her recipes use staple ingredients that after you're familiar with the Essentials of Italian Cooking, you will always have around.
I would recommend this book to anyone who wants to learn to cook, but is unsure of where to begin. I would also highly recommend this book for gardeners since so many of the recipes are built around seasonal veggies like zucchini, tomato, eggplant, basil and greens you'll never again give your surplus zukes to the neighbors!
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Deb Mele (MSL quote), Canada
<2007-02-07 00:00>
Marcella does a wonderful job of presenting traditional Italian recipes in a straight forward manner anyone could follow. As the Italian Cooking Host @ Bella Online, I run out immediately to buy any book Marcella writes the minute it hits the stores. I lived in Italy for 8 years myself, and her recipes back back memories of the wonderful food experiences we had. My only complaint that includes all of Marcella's books, is that she should include pictures. Her recipes are all so great, the pictures would be truly inspiring!
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A reader (MSL quote), USA
<2007-02-07 00:00>
I've owned this cookbook for about five years now, and have never made one of these recipes that turned out badly. I've become known among our friends and family for my homemade pasta with Bolognese sauce, and the pasta with sausage and peppers is absolutely heavenly (and easy, too!). There's nothing that impresses your guests more than homemade pasta. (Marcella also gives tips for preparing many of the recipes ahead of time, so they're great for dinner parties.)
The recipes are based on the idea of spotlighting a few fresh ingredients and using techniques that bring out the best in those ingredients. Some of the recipes are a bit involved, but many of them can be thrown together in a few minutes, once you get the hang of it.
This is not necessarily a cookbook you'll pull out every night of the week, but once you learn the concepts and techniques, I've found that you can apply the principles to whatever you have in your refrigerator.
(I also bought another Marcella Hazan cookbook, but I keep coming back to this one. It's much more basic and straightforward than "Marcella Cucina" - save that one for later, when you're ready to move on to more exotic fare.)
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Charles (MSL quote), USA
<2007-02-07 00:00>
This is not a cookbook that is filled only with recipes. Marcella Hazan spends the first 50 or so pages giving you an intimate lesson in Italian cooking techniques and the correct use and preparation of ingredients. You don't know what a soffrito is? After this book you'll know what it is and why it is important to the dish. Marcella Hazan has been giving cooking classes for many years and this book (her second) shows us why she has gotten rave reviews for many decades. There are plenty of recipes and when necessary there are very informative hand-drawn illustrations, showing how to prep the artichoke or shape the gnocchi.
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James A Storad (MSL quote), USA
<2007-02-07 00:00>
This book is how I learned to cook. I have been fortunate to travel to Italy every summer for the past 10 years. the food is the reason. No restaurant where I live ever came romotely close to capturing the flavors and tastes I enjoy in Italy, so I looked for a book to teach me how. I started with this book and have to say it is the best book to learn about Italian cookng. The recipes and explanations and tips are all clear and helpful. I have been successful with every recipe and recommend this highly to the beginner or the expert chef. I refer to this book all the time and use the recipes over and over. This is a must have book for every kitchen and every person who wants to learn about or increase their expertise on Italian cooking. Excellent.
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Keith Gagliardi (MSL quote), USA
<2007-02-07 00:00>
This is the Bible of Italian Cooking. I have given this book to all family members and friends (10 people so far) who have an interest in Italian cooking. Not only are the recipes delicious, but they are very user friendly, as are the ingredients. If you are serious about Italian cooking, do it right the first time; you won't be disappointed! |
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Chris Nearl (MSL quote), USA
<2007-02-07 00:00>
I divide my life into two periods: Life Before Marcella Hazan and Life After Marcella Hazan. Life is better now.
In my pre-Marcella life, I sought flavor in more and more ingredients-more spices, more herbs, more cheese varieties. My recipes were longer than the space shuttle's pre-flight checklist.
Marcella taught me the truth about flavor: it can spring from a few carefully selected ingredients, lovingly prepared.
Take Marcella's Tomato and Butter sauce for example: it is probably the best thing I've ever had in my mouth, yet there's almost nothing in it. Marcella reveals the key to this magic: imported Italian tomatoes (yes, it does make a difference) simmered slowly (uncovered) with butter and onion.
Similarly, the pork braised in milk is full of mouth-watering flavor. The ingredients: pork and milk. And the chicken with two lemons? You guessed it; the ingredients are two lemons and a chicken.
These foods will make you happy.
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A reader (MSL quote), USA
<2007-02-07 00:00>
This is by far the best Italian cookbook I have, and I own an entire shelf of them. The recipes are simple, pure, and delicious. Marcella proves it is not necessary for great food to be complicated to be sublime. All of the pasta and meat dishes I have cooked have been wonderful. Since I am not much of a baker, I haven't tried any of the desserts, but I wouldn't have room for them after dinner anyway! Everything I have cooked has been assembled from grocery store ingredients, though you may have to search a little for Parmegiano Reggiano. Happy Cooking!!
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1 Total 1 pages 9 items |
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