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Section - i: Preface Introduction - ii: Introduction Chapter - 1: Fundamentals Chapter - 2: Appetisers Chapter - 3: Soups Chapter - 4: Pasta Chapter - 5: Risotto Chapter - 6: Gnocchi Chapter - 7: Crespelle Chapter - 8: Polenta Chapter - 9: Frittate Chapter - 10: Fish and Shellfish Chapter - 11: Chicken, Pigeon, Duck and Rabbit Chapter - 12: Veal Chapter - 13: Beef Chapter - 14: Lamb Chapter - 15: Pork Chapter - 16: Variety Meats Chapter - 17: Vegetables Chapter - 18: Salads Chapter - 19: Desserts Chapter - 20: Focaccia, Pizza, Bread, and Other Special Doughs Chapter - 21: At the Table Index - iii: Index
Marcella Hazan was born in 1924 in the village of Cesenatico in Italy. She earned a doctorate in natural sciences and biology from the University of Ferrara. In 1956 she married Victor Hazan, an Italian-American who subsequently gained fame as a wine writer, and the couple moved to New York City a few months later. She now lives in Longboat Key, Florida. She is widely considered by chefs and fellow food writers to be one of the foremost authorities on Italian cuisine.
Truly indispensable. -- Nigel Slater There are dozens of Italian cookbooks on the market, but The Essentials Of Classic Italian Cooking is the only one you need to buy. No glossy photos; just 700 pages of wonderful recipes and instruction in basics such as bread-making. And all with the kind of detailed teaching left out of books that give more space to pictures than to text. A classic. * Guardian * Brilliant. -- Heston Blumenthal Has yet to be bettered . . . my copy is splattered with gnocchi, tomato sauce, gravy and oil, but I wouldn't replace it for the world. It does what it says on the tin, and more. -- Kate Colquhoun, The Best 50 Cookbooks * Independent * If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored. -- Nigella Lawson