Description

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A personal cookbook from the James Beard Foundation Lifetime Achievement Award-winner and best-selling author that captures every aspect of Italian home cooking—from appetizers to ice cream. • “It’s almost as good as a trip to Italy!” —New York magazine

Including almost 250 recipes, Marcella’s Italian Kitchen brings home cooks the authentic tastes of Italy. Here are Fettuccine with Clams and Zucchini and Veal Scaloppini with Hazelnuts and Balsamic Vinegar, Cauliflower Salad with Red Pepper, Olives, and Anchovies and Amaretti and Custard Cream Semifreddo. Drawing on her experiences growing up in Italy, Hazan has crafted the ultimate guide to Italian food.

About the Author

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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.

Praise For…

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“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