Essentials of Classic Italian Cooking: A James Beard Award Winner: 30th Anniversary Edition: A Cookbook: Hazan, Marcella, Kretschmann, Karin, Bastianich, Lidia Matticchio, Hazan, Victor: 9780593534328: Amazon.com: Books

This item: Essentials of Classic Italian Cooking: A James Beard Award Winner: 30th Anniversary Edition: A Cookbook

$20.62

Get it as soon as Tuesday, Jul 21

In Stock

Ships from and sold by Amazon.com.

+

Mastering the Art of French Cooking, Volume I: 50th Anniversary Edition: A Cookbook

$20.10

Get it as soon as Sunday, Jul 26

Sold by HMR COLLECTION and ships from Amazon Fulfillment.

+

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

$24.57

Get it as soon as Tuesday, Jul 21

In Stock

Ships from and sold by Amazon.com.

Total price: $00

To see our price, add these items to your cart.

Try again!

Details

Added to Cart

Some of these items ship sooner than the others.

Show details Hide details

Choose items to buy together.

Mastering the Art of French Cooking, Volume I: 50th Anniversary Edition: A Cookbook
Julia Child

Hardcover
#1 Best Seller
$20.10
Get it as soon as Sunday, Jul 26
Pasta Grannies: The Official Cookbook: The Secrets of Italy's Best Home Cooks
Vicki Bennison

Hardcover
$20.74
Get it as soon as Tuesday, Jul 21
FREE Shipping on orders over $35 shipped by Amazon
The Tucci Cookbook
Stanley Tucci

Hardcover
#1 Best Seller
$16.80
Get it as soon as Tuesday, Jul 21
FREE Shipping on orders over $35 shipped by Amazon
Old World Italian: Recipes and Secrets from Our Travels in Italy: A Cookbook
Mimi Thorisson

Hardcover
$16.74
Get it as soon as Tuesday, Jul 21
FREE Shipping on orders over $35 shipped by Amazon
Marcella's Italian Kitchen: A Cookbook
Marcella Hazan

Hardcover
$17.99
Get it as soon as Tuesday, Jul 21
FREE Shipping on orders over $35 shipped by Amazon
The Silver Spoon (Traditional Italian Home Cooking Recipes)
The Silver Spoon Kitchen

Hardcover
$40.49
Get it as soon as Tuesday, Jul 21
FREE Shipping by Amazon

Customers also bought or read

Page 1 of 1Start over

Marcella's Italian Kitchen: A Cookbook
50
Hardcover
$17.99
Delivery Tue, Jul 21
Mastering the Art of French Cooking, Volume 1: A Cookbook
7,898
French Cooking, Food & Wine
Paperback
$15.78
Delivery Aug 6 - 15
Ingredienti: Marcella's Guide to the Market (A Cookbook Bestseller)
237
Hardcover
$15.10
Delivery Jul 25 - 28
The Silver Spoon (Traditional Italian Home Cooking Recipes)
1,571
Hardcover
$40.49
FREE delivery Tue, Jul 21
La Cucina: The Regional Cooking of Italy
1,085
Hardcover
$34.17
Delivery Tue, Jul 21
Pasta Grannies: The Official Cookbook: The Secrets of Italy's Best Home Cooks
4,604
Hardcover
$20.74
Delivery Tue, Jul 21
Joy of Cooking: Fully Revised and Updated
9,263
Hardcover
$25.74
Delivery Jul 31 - Aug 3
The Classic Italian Cook Book: The Art of Italian Cooking and the Italian Art of Eating
283
Hardcover
Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]
2,474
Hardcover
$13.87
Delivery Tue, Jul 21
Old World Italian: Recipes and Secrets from Our Travels in Italy: A Cookbook
1,553
Hardcover
$16.74
Delivery Tue, Jul 21
Mastering the Art of French Cooking (2 Volume Box Set): A Cookbook
5,790
Hardcover
$55.07
FREE delivery Tue, Jul 21
The Tucci Cookbook
3,799
Italian Cooking, Food & Wine
Hardcover
$16.80
Delivery Tue, Jul 21
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
24,201
Cooking Encyclopedias
Hardcover
$24.57
Delivery Tue, Jul 21
An Invitation to Indian Cooking: A James Beard Award Winner: 50th Anniversary Edition: A Cookbook
276
Hardcover
$18.61
Delivery Tue, Jul 21
Marcella Cucina: Regional Italian Cooking and Homemade Pasta by the Queen of Italian Cooking
139
Hardcover
$25.00
Delivery Wed, Jul 22
The Italian Baker, Revised: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies [A Baking Book]
862
Hardcover
$24.00
Delivery Tue, Jul 21
The French Laundry Cookbook
2,269
Hardcover
$30.38
Delivery Jul 28 - Aug 2
The Art of Mexican Cooking: Traditional Mexican Cooking for Aficionados: A Cookbook
473
Hardcover
$25.98
Delivery Tue, Jul 21
The Talisman of Happiness: The Most Iconic Italian Cookbook Ever Written
209
Hardcover
$24.30
Delivery Tue, Jul 21
The Food Lab: Better Home Cooking Through Science
11,022
Hardcover
$31.94
Delivery Tue, Jul 21
Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook: A Cookbook
1,143
Hardcover
$26.32
Delivery Tue, Jul 21
Every Grain of Rice: Simple Chinese Home Cooking
1,133
Hardcover
$18.95
Delivery Tue, Jul 21
Six Seasons: A New Way with Vegetables
3,126
Hardcover
$24.29
Delivery Tue, Jul 21
Marcella's Italian Kitchen
150
Hardcover
$35.45
FREE delivery Jul 24 - 26
Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes [A Cookbook]
1,011
Hardcover
$18.40
Delivery Tue, Jul 21
Jacques Pépin New Complete Techniques
1,272
Hardcover
$38.52
FREE delivery Aug 1 - 7
Good Things: Recipes and Rituals to Share with People You Love: A Cookbook
622
Hardcover
$20.55
Delivery Tue, Jul 21
Japanese Cooking: A Simple Art
618
Hardcover
$24.40
Delivery Tue, Jul 21

Loading...

Editorial Reviews

Review

A BON APPETIT BEST BOOK OF THE YEAR

“Hazan’s 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. (It’s 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 you’d 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 can’t 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 don’t see that ever changing. She’s 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 can’t 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

About the Author

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.

Excerpt. © Reprinted by permission. All rights reserved.

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 one’s 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. Don’t 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. It’s 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. Sauté the onion until it becomes colored a pale gold, then add the peas and the stripped-down pods, and a good pinch of salt to keep the peas green. Cook for 2 or 3 minutes, stirring to coat the peas well.
4. Add 3 cups of the broth, cover the pot, and adjust the heat so the broth bubbles at a slow, gentle boil for 10 minutes.
5. Add the rice and the remaining 1/2 cup of broth, stir, cover the pot again, and cook at a steady moderate boil until the rice is tender, but firm to the bite, about 20 minutes or so. Stir occasionally while the soup is cooking.
6. When the rice is done, stir in the parsley, then the grated Parmesan. Taste and correct for salt, then turn off the heat.

Orecchiette
Apulia, the region that extends over the entire heel and half the instep of the boot-shaped Italian peninsula, has a strong tradition of homemade pasta. Unlike the tortellini, tagliatelle, and lasagne of Emilia-Romagna, Apulian pasta is made with water instead of eggs, and the flour is mostly from their native hard-wheat variety, rather than from the soft wheat of the Emilian plain. Apulian dough is chewier, firmer, more rustic in texture. It is perfectly suited to the strongly accented sauces of the region.

The best-known shape of Apulian pasta is orecchiette, “little ears,” small disks of dough given their ear-like shape by a rotary pressure of the thumb. In the recipe that follows, hard-wheat flour is mixed with standard, unbleached flour to make a dough easier to work.

For 6 servings

1 cup semolina, the yellow flour from hard wheat, ground very fine
2 cups all-purpose unbleached flour
1/2 teaspoon salt
Up to 1 cup lukewarm water

1. Combine the semolina, the all-purpose flour, and salt on your work counter, making a mound with a well in the center. Add a few tablespoons of water at a time, incorporating it with the flour until it has absorbed as much water as it can without becoming stiff and dry. The consistency must not be sticky, but it can be somewhat softer than egg pasta.
2. Scrape away any crumbs of flour from the work surface, wash and dry your hands, and knead the mass for about 8 minutes, until it is smooth and elastic.
3. Wrap the dough in plastic wrap and let it rest about 15 minutes.
4. Pull off a ball about the size of a lemon from the kneaded mass, rewrapping the rest of the dough. Roll the ball into a sausage-like roll about 1/2 inch thick. Slice it into very thin disks, about 1/16 inch, if you are able. Place a disk in the cupped palm of one hand, and with a rotary pressure of the thumb of the other hand, make a hollow in the center, broadening the disk to a width of about 1 inch. The shape should resemble a shallow mushroom cap, slightly thicker at its edges than at its center. Repeat the procedure until you have used up all the dough.
5. If you are not using the orecchiette immediately, spread them out to dry on clean, dry cloth towels, turning them over from time to time. When they are fully dry, after about 24 hours, you can store them in a box in a kitchen cupboard for a month or more. They are cooked like any other pasta but will take longer than conventional fresh egg pasta.

Mantovana—Olive Oil Bread
If you follow the eastern-bound course of the Po river, Italy’s largest, as it slices much of northern Italy in two, with parts of Lombardy and the Veneto on its left bank, and Emilia-Romagna on its right, you will be traveling across some of the country’s best bread territory, once studded with flour mills powered by the river’s currents.

These handsome loaves, notable for their fine, crisp, tasty crust, and soft crumb are popular on both the Emilia and the Lombardy side, but take their name from the ancient ducal town of Mantua, in Lombardy.

2 mantovane loaves

2 teaspoons active dry yeast
2 cups lukewarm water
1/4 teaspoon sugar
About 5 cups unbleached flour
2 teaspoons salt
1 tablespoon extra virgin olive oil
A baking stone
A baker’s peel (paddle), 16 by 14 inches, or a cookie sheet or large piece of stiff cardboard
Cornmeal
A pastry brush

1. Dissolve the yeast completely in a large bowl by stirring it into 1/4 cup lukewarm water with the 1/4 teaspoon sugar added. When dissolved, in 10 minutes or less, add 2 cups flour and 3/4 cup water, and mix thoroughly with a wooden spoon.
2. If kneading by hand: Pour the contents of the bowl onto a lightly floured work surface, and knead steadily for about 10 minutes. Push forward against the dough, using the heel of your palm and keeping your fingers bent. Fold the mass in half, give it a quarter turn, press hard against it with the heel of your palm again, and repeat the operation. Make sure that you keep turning the ball of dough always in the same direction, either clockwise or counterclockwise as you prefer. Add a little more flour, if you find it necessary to make the dough workable, and dust your hands with flour if they stick to the dough. Knead until the dough is no longer sticky, but smooth and elastic. It should spring back when poked with a finger. Shape it into a ball.
If using the food processor: Pour 2 cups flour into the processor bowl, with the steel blade running add the dissolved yeast gradually, together with 3/4 cup water. When the dough comes together forming a lump on the blades, take it out and finish kneading it by hand for 1 or 2 minutes.
3. Choose an ample bowl, dust the inside lightly with flour, and put in the dough. Wring out a wet cloth towel, fold it in two, and cover the bowl with it. Place the bowl in a warm, draft-free place, and let it rest for about 3 hours, until it has doubled in bulk.
4. If kneading by hand: Pour the remaining 3 cups flour onto the work surface. Place the risen ball of dough over the flour, punching it down and opening it with your hands. Pour the remaining 1 cup lukewarm water over it, and add the salt and the olive oil. Knead steadily as described above.
If using the food processor: Pour the remaining flour into the processor’s bowl. Put in the risen dough, and the salt, and gradually add first the 1 cup lukewarm water, then the salt and the olive oil, while running the steel blades. Take out the dough when it forms a lump on the blades, and finish kneading it by hand for 1 or 2 minutes.
5. Return the kneaded dough to the floured bowl, cover it with a damp towel, and let it rest until it has doubled in bulk again, about 3 more hours.
6. Thirty or more minutes before you are ready to bake, put the baking stone in the oven and preheat oven to 450°.
7. When the dough has again risen to double its bulk, take the dough out of the bowl, and slap it down very hard several times, until it is stretched out lengthwise. Reach for the far end of the dough, fold it a short distance toward you, push it away with the heel of your palm, flexing your wrist, fold it, and push it away again, gradually rolling it up and bringing it close to you. It will have a tapered, roll-like shape. Pick up the dough, holding it by one of the tapered ends, lift it high above the counter, and slap it down hard again several times, stretching it out in a lengthwise direction. Reach for the far end, and repeat the kneading motion with the heel of your palm and your wrist, bringing it close to you once more. Work the dough in this manner for 8 minutes.
8. Divide the dough in half, shaping each half into a thick, cigar-shaped roll, quite plump at the middle and tapered at the ends. Sprinkle the peel (or the suggested alternatives) thinly with cornmeal, making sure the meal is well distributed over the surface. Place both shaped loaves on the peel, cover with a damp towel, and let them rest 30 to 40 minutes.
9. With a sharp knife or a razor blade, make a single lengthwise slash 1 inch deep along the top of each loaf. Brush the upper surface of the dough with a pastry brush dipped in water. Slide the loaves from the peel onto the preheated baking stone. Bake for 12 minutes, then turn the oven down to 375° and bake for 45 minutes more. When done, transfer the loaves to a cooling rack, and let the bread cool completely before cutting and serving it.

Ricotta and Coffee Cream
This intriguingly good combination of ricotta, rum, and coffee may be the easiest dessert I have ever learned to make. It can all be done in less than 3 seconds in the food processor or, for a firmer consistency, by beating the mixture with 2 forks held in one hand. Please note that the cream needs to set in the refrigerator overnight before serving.

For 6 servings

1 1/2 pounds fresh ricotta
2/3 cup granulated sugar
5 tablespoons dark rum
1/2 cup plus 2 tablespoons very strong espresso coffee
Garnish: 36 espresso coffee beans

1. Put the ricotta, sugar, rum, and coffee into the food processor and process to a creamy consistency.
2. Pour the mixture into 6 individual glass dessert coupes, and store in the refrigerator overnight.
3. Just before serving, arrange 6 fresh, crisp coffee beans in a circular or other pleasing pattern over the cream. Serve cold.
Note Do not refrigerate with the beans or they will become soggy.

Product details

Publisher ‏ : ‎ Knopf
Publication date ‏ : ‎ September 20, 2022
Edition ‏ : ‎ Anniversary
Language ‏ : ‎ English
Print length ‏ : ‎ 736 pages
ISBN-10 ‏ : ‎ 0593534328
ISBN-13 ‏ : ‎ 978-0593534328
Item Weight ‏ : ‎ 2.55 pounds
Dimensions ‏ : ‎ 7.45 x 1.76 x 9.25 inches
Best Sellers Rank: #3,501 in Books (See Top 100 in Books)
- #2 in Italian Cooking, Food & Wine
- #15 in Celebrity & TV Show Cookbooks
Customer Reviews:
(5,410)

Brief content visible, double tap to read full content.

Full content visible, double tap to read brief content.

Product Videos

About the author

Follow authors to get new release updates, plus improved recommendations.

Marcella Hazan

Brief content visible, double tap to read full content.

Full content visible, double tap to read brief content.

Marcella Hazan, the acknowledged godmother of Italian cooking in America, is the author of The Classic Italian Cookbook, More Classic Italian Cooking, Marcella's Italian kitchen, and Essentials of Italian Cooking .She lives in Venice, Italy, and Longboat Key, Florida.

Related books

Page 1 of 1Start Over

Customer reviews

5,410 global ratings

How customer reviews and ratings work

Customers say

Customers find this Italian cookbook comprehensive and informative, praising its easy-to-follow recipes that cater to different skill levels. Moreover, the book receives positive feedback for its readability, with one customer noting its well-organized layout. Additionally, customers appreciate its focus on authentic Italian cuisine, with one review highlighting its regional authenticity, and they particularly enjoy the 3-ingredient sauces.

AI Generated from the text of customer reviews

Select to learn more

345 customers mention content, 332 positive, 13 negative

Customers find the cookbook comprehensive and informative, describing it as a classic Italian cookbook.

Mstvrlls wrote a great cookbook, Fortunately for us, her son carried on the tradition. This is a great book for your Italian cooking tool bag.Read more

Great bookRead more

It is the best Italian cookbook I have found. Simple, easy to understand recipes and all the information you need to become a great Italian cook.Read more

Excellent cookbook. I learned a lot from her details and use several of these recipes regularly. I have gifted this book several times. A classic.Read more

196 customers mention recipe quality, 181 positive, 15 negative

Customers appreciate the recipes in this cookbook, finding them authentic and easy to make, with a variety of options suitable for different skill levels.

beautiful book and in excellent condition (purchased used) Great recipes and a good source of reference....Read more

Like this book. It’s filled with wonderful recipes and it will serve me well for many years. It is an asset to my cookbook collection.Read more

Great cookbook! Beautiful and easy to follow recipes. I have already made about 5 of theses recipes and ALL of them have been a hit!...Read more

What more could you ask for in a cook book? Excellent recipes that are relatively easy to follow. Comprehensive in scope....Read more

86 customers mention ease of use, 81 positive, 5 negative

Customers find the cookbook straightforward and easy to follow, with recipes suitable for weeknight meals.

...of every facet of Italian cuisine, her directions are detailed and easy to follow, and I love the little personal commentaries and bits of history...Read more

It is the best Italian cookbook I have found. Simple, easy to understand recipes and all the information you need to become a great Italian cook.Read more

A absolute must have cookbook. Every recipe is great and easy. It’s my favorite cookbook.Read more

...Recipes are easy to follow just read it through a first time so you can imagine in your head what you need to do....Read more

84 customers mention informative, 83 positive, 1 negative

Customers find this cookbook informative and excellent for learning to cook authentic Italian foods, highlighting its most important tips and techniques.

An essential cookbook for anyone who enjoys cooking and Italian food. All kinds of wonderful recipes....Read more

Great resource for those that want to cook Italian favorites at home.Read more

...cuisine or just looking for recipes of truly good food, this book is very helpful....Read more

This is a wonderful cookbook full of great ideas, helpful hints & superb recipes. I have made several recipes already & the family has raved!...Read more

78 customers mention taste, 73 positive, 5 negative

Customers love the taste of this cookbook, particularly praising its classic Italian style dishes and sensational tomato sauce, with one customer noting that it doesn't overuse garlic to add flavor.

Everything I've made from this cookbook has been delicious. Recipes are concise, simple and easy to understand. Very well laid out....Read more

...Great, flavorful, but accessible dishes that feel authentic. Excellent way to start delving in to more Italian cooking.Read more

...I made an amazing carbonara the day it arrived. It was tasty and flavorful....Read more

...Love, love, love the recipes...YUMMYRead more

74 customers mention authentic italian cuisine, 72 positive, 2 negative

Customers praise this cookbook as THE authority on Italian cooking, representing the diversity of Italian cuisine, with one customer noting that the recipes are authentic to their regions.

...Essentials of Classic Italian Cooking turned out to be exactly what I was looking for. It explains the basics as well as the regional specialties....Read more

...books, and I keep coming back to it for true minimalist, authentic Italian cooking.Read more

This is truly the bible of Italian cooking. I highly recommend it to anyone that wants to learn more about specialties from each region.Read more

A must for the Italian cook or one that wants to learn. Marcella Cucina is the other that goes well and this has past many family testings.Read more

40 customers mention readability, 35 positive, 5 negative

Customers find the cookbook enjoyable and easy to read, with clear headings that make it accessible.

...It was tasty and flavorful. I love this book because it is easy to read and provides the history and traditions brought into the dishes.Read more

Great read. Her tomato sauce is sensational.Read more

An easy and engaging read. Absolutely happy with this purchase....Read more

...Which he says is turning out to be a wonderful read with a few recipes to boot…Read more

39 customers mention ingredients, 36 positive, 3 negative

Customers appreciate the cookbook's emphasis on using good ingredients, particularly noting the 3-ingredient sauces and subtle selection of accompaniments.

I love this cookbook. The ingredients are readily available and the resulting food has always been delicious....Read more

...Almost all of the ingredients are easily accessible in an ordinary grocery store....Read more

...Recipes are simple and ingredients easy to get.Read more

...The ingredients are simple, and the cooking is easy, though some dishes do take time. Try the bolognese sauce! or the smothered onions!Read more

Customer reviews require account verification. Sign in

Customers who viewed this item also viewed

Sorry, there was a problem.