Essentials of Classic Italian Cooking: 30th Anniversary Edition: A Cookbook by M

Description: Essentials of Classic Italian Cooking by Marcella Hazan, Lidia Matticchio Bastianich, Victor Hazan, Karin Kretschmann "30th anniversary edition of the classic Italian cookbook"-- FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description A BON APPETIT BEST BOOK OF THE YEAR • A beautiful new edition of one of the most beloved cookbooks of all time, from "the Queen of Italian Cooking" (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce youll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan"If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored." —Nigella Lawson Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals. In these pages, home cooks will discover: • Minestrone alla Romagnola • Tortelli Stuffed with Parsley and Ricotta • Risotto with Clams • Squid and Potatoes, Genoa Style • Chicken Cacciatora • Ossobuco in Bianco • Meatballs and Tomatoes • Artichoke Torta • Crisp-Fried Zucchini blossoms • Sunchoke and Spinach Salad • Chestnuts Boiled in Red Wine, Romagna Style • Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts • Zabaglione • And much more This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume. As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy. Author Biography MARCELLA HAZAN was born in Cesenatico, a fishing village on the Adriatic in Emilia-Romagna, Italys 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 Americas premier teacher of Italian cooking spread throughout the country. Hazan died in 2013. Review A BON APPETIT BEST BOOK OF THE YEAR "Hazans 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. (Its 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 youd 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 cant 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 dont see that ever changing. Shes 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 cant 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 Review Quote "If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored." --Nigella Lawson Excerpt from Book Risi e Bisi--Rice and Peas On April 25, while all of Italy celebrates the day the country was liberated from Fascist and German rule, Venice celebrates its own most precious day, the birthday of St. Mark, patron saint of the republic that lasted 1,000 years. The tradition used to be that in honor of the apostle, on April 25th, one had ones first taste of the dish that for the remainder of the spring season became the favorite of the Venetian table, risi e bisi, rice and peas. No alternative to fresh peas is suggested in the ingredients list, because the essential quality of this dish resides in the flavor that only good, fresh peas possess. To make peas taste even sweeter, many Italian families add the pods to the pot. If you follow the instructions below that describe how to prepare the pods for cooking, you will acquire a technique that will be useful in many other recipes that call for peas. The other vital component of the flavor of risi e bisi is homemade broth, for which no satisfactory substitute can be recommended. Risi e bisi is not risotto with peas. It is a soup, albeit a very thick one. Some cooks make it thick enough to eat with a fork, but it is at its best when it is just runny enough to require a spoon. For 4 servings 2 pounds fresh, young peas, weighed with the pods 4 tablespoons (1/2 stick) butter 2 tablespoons chopped onion Salt 3 1/2 cups Basic Homemade Meat Broth 1 cup Italian rice 2 tablespoons chopped parsley 1/2 cup freshly grated parmigiano-reggiano cheese 1. Shell the peas. Keep 1 cupful of the empty pods, selecting the crispest unblemished ones, and discard the rest. 2. Separate the two halves of each pod. Take a half pod, turning the glossy, inner, concave side that held the peas toward you. That side is lined by a tough, film-like membrane that you must pull off. Hold the pod with one hand, and with the other snap one end, pulling it down gently against the pod itself. You will find the thin membrane coming away without resistance. Because it is so thin, it is likely to break off before you have detached it entirely. Dont fuss over it: Keep the skinned portion of the pod, snap the other end of the pod and try to remove the remaining section of membrane. Cut off and discard those parts of any pod that you have been unable to skin completely. Its not necessary to end up with perfect whole pods since they will dissolve in the cooking anyway. Any skinned piece will serve the purpose, which is that of sweetening the soup. Add all the prepared pod pieces to the shelled peas, soak in cold water, drain, and set aside. 3. Put the butter and onion in a soup pot and turn on the heat to medium. Saut Details ISBN0593534328 Author Karin Kretschmann Short Title Essentials of Classic Italian Cooking Language English Year 2022 ISBN-10 0593534328 ISBN-13 9780593534328 Format Hardcover Publisher Alfred A. Knopf Imprint Alfred A. Knopf Place of Publication New York Country of Publication United States Publication Date 2022-09-20 AU Release Date 2022-09-20 NZ Release Date 2022-09-20 US Release Date 2022-09-20 UK Release Date 2022-09-20 Pages 736 Illustrations 104 ILLUSTRATIONS IN TEXT Subtitle 30th Anniversary Edition: A Cookbook Illustrator Karin Kretschmann Replaces 9780394584041 DEWEY 641.5945 Audience General We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:137109493;

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