Essentials of Classic Italian Cooking

Essentials of Classic Italian Cooking

Book - 1992 | First edition.
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The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world of Italian food.

Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan's most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking , in a single volume, updated and expanded with new entries and 50 new recipes. Designed as a basic manual for cooks of all levels of expertise--from beginners to accomplished professionals--it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella's classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.
Publisher: New York : A.A. Knopf, 1992.
Edition: First edition.
ISBN: 9780394584041
Branch Call Number: 641.5945 Haz
Characteristics: xi, 688 pages : illustrations ; 25 cm


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Jul 12, 2018

Try the artichoke lasagne and the almond cake. Both are excellent.

Feb 26, 2018

This is where you find the recipe for Bolognese sauce!

Jun 14, 2017

This is a readable, very useful textbook and cookbook from that master of Italian cooking, Marcella Hazan. Hazan anticipates the difficulties you may face when cooking and gives you strategies up front. Her short essays on ingredients--the structure of eggplant, for example--are most helpful.

MaxineML Nov 22, 2013

One of my go-to kitchen cookbooks. Essentials of Classic Italian Cooking was the first traditional Italian cookbook available in North America and started the love affair that North America has with Italian cuisine. This cookbook goes through every course you could want; salads, soups, pasta, chicken, beef, lamb, pork, desserts, risotto and more. There may not be large, glossy, color photos in this book, but it more than makes up for it in style, attitude and general cookery awesomeness.

Marcella goes through the fundamentals of Italian cooking (never use a garlic press! Never!), the items you should always have in your pantry (butter, anchovies, olive oil and parmesan cheese), how to store them, the different shapes of pasta and which sauces go with each shape. I've used Marcella's stew, risotto, pasta sauce and soup recipes and all are fabulous. My go-to recipes from this book are: Lentil soup (variations are easy for this recipe, customize it based on what you have in the fridge. Protip: add a parmesan cheese rind to it), and tomato pasta sauce (lots and lots of fresh oregano). But what makes this book a gem is how thorough and comprehensive it is. Truly, for those cooks who love Italian food, this is a must-have on your shelf.

Jun 30, 2010

Check out the bolognese sauce recipe. It takes time and dedication but is delicious!

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