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

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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 you’ll 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.

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.

Review:

4.9 out of 5

98.00% of customers are satisfied

5.0 out of 5 stars Authentic recipes. Every one of them.

M.L.D. · July 11, 2024

Love the directions. They are very descriptive and well written. Nice to have recipes from all over Italy. Every recipe has a description of its origin. I was astonished with how delicious every recipe, so far, has turned out. Do yourself a big favor. Get this book. It’s absolutely worth it.

5.0 out of 5 stars The Genius Is in the Simplicity

D. · August 26, 2011

I will never buy pasta sauce in a jar again. Who would've thought that you could saute some onions and/or garlic in extra virgin olive oil, then add a can of chopped-up Italian plum tomatoes, simmer for 20 minutes, and have the best pasta sauce you've ever created? I certainly didn't, and I've spent years doctoring jarred sauce with sugar and various spices to make them palatable.The recipes in this book are simple, mostly inexpensive, and supremely delicious. Among my favorites are the Minestrone alla Romagnola, Red and Yellow Bell Pepper Sauce with Sausages, and Tuna Sauce with Tomatoes and Garlic. I love tuna, but when I saw a recipe for tuna in a red sauce, I wasn't sure what the outcome would be. But man oh man, it turned out to be my favorite way of preparing tuna. Another great thing about this dish is that it only costs about $7 to make 4 to 6 servings.For those of you who require photos in your cookbooks, I have good news and bad news. The bad news is that there are no photos, and there are very few illustrations. The good news is that you really don't need photos if you look at the recipes. They are all simple, as all great Italian cooking is. They use very few ingredients, and the steps are easy to follow. I would have to say that they are foolproof, idiotproof, and bulletproof. I don't really see how you could mess them up unless you weren't really paying attention to what you're doing.The "Fundamentals" section which begins the book is also a great read. Here the author explains how Italian flavors are created, the do's and don'ts, and how to select and use the ingredients. I think most people would pick up at least a couple of useful hints about cooking in general from this section.If you are at all serious about cooking Italian food, this book is a must-have. I have a lot of what are considered all-time great cookbooks, and this one might be the one I'd pick for the desert island scenario.

5.0 out of 5 stars The best authentic Italian cookbook I've seen!

A.C. · June 27, 2019

I did thorough research before ordering this book. This book is the culmination Marcella Hazan's works. She explains that this combined two of her previous books into this one and updated it to be easier to understand and with illustrations to guide us. I've only had it for a week but you can tell that she has passion for her traditional Italian cooking. It's NOT Americanized Italian cooking. This is the real deal with explanations based on history and Italian culture and why every little thing is the way it is.I have absolutely zero skill in the kitchen and this has been an exciting and eye opening read to me. She even has a whole chapter on the fundamentals of Italian cooking which include a description on every single main ingredient you will ever use and how best to prepare, preserve, clean, timing, and buying the right ingredient in the right way that Italians cooks use them. You won't be lost in the grocery market trying to decide which ingredients to use and if you should get one brand over the other because you can throw all that processed garbage out of your life FOREVER! I never knew how horrible I used to "cook" until I read the first two chapters. TRUST ME YOU WON"T BE LOST.If you're worried about it not having many recipes or if you might have to supplant this book with some other ones' DON"T BE. The book is 688 pages of easy to read text with even easier to read headings. Everything is laid out very well. I'm thoroughly impressed. Here are the following chapters of this book just incase you had any doubts.Section/Chapters:IntroductionFundamentals (awesome read by the way)AppetizersSoupsPastaRissotoGnocchiCrespellePolentaFrittateFish and ShellfishChicken, Squab, Duck, and RabbitVealBeefLambPorkVariety MeatsVegetablesSaladsDessertsFocaccia, Pizza, Bread, and Other Special DoughsAt Table (a chapter explain the entire Italian table in their culture)IndexDon't worry about the Italian words in the book she thoroughly explains every single word you will come across. So you will learn some Italian as well.I shall update this post after a month or two of thoroughly diving into this book. BUY IT!

5.0 out of 5 stars Homemade

N.K. · September 8, 2024

Great recipes. Comforting food.

4.0 out of 5 stars Good classic cookbook

R.M. · January 25, 2024

It’s a classic. There are a lot of recipes here, many of which I am not familiar with. The book is full of recipes but does not have all those good porn photos of today’s coffee table cookbooks. It’s no nonsense and you have to read, not look at photos.

must have for all cooks

D.M. · June 19, 2024

brilliant

Wonderfull book , terrible packing by amazon

R. · May 5, 2023

The book is Wonderfull, but my book had a lot of damage. For some reason Bolo sends books in boxes or plastic bags without any kind of cushion. The book covers all the basics of traditional Italian cuisine really good, is text and some drawings, no pictures of the dishes, but is really good.

Die Julia Childs der italienischen Kücke

L. · September 6, 2024

Marcella Hazan wird gerne mit Julia Childs verglichen und das nicht ganz zu unrecht.Die Rezepte sind authentisch, detailliert und gut beschrieben und decken die verschiedenen Regionen Italiens ab. Es sind ca 500 Rezepte enthalten (dabei ist es zugegenermaßen recht Pasta-lastig). Die Rezepte gehen weit über die üblichen Anweisungen hinaus. Jeder Schritt im Kochprozess wird detailliert erklärt, einschließlich der richtigen Temperaturen und Zeitpunkte für verschiedene Handgriffe. Dadurch erhält man nicht nur ein Rezept, sondern auch wertvolle Kenntnisse über Zutaten und Kochtechniken, die selbst in vielen Lehrbüchern selten so ausführlich behandelt werden. Besonders für Anfänger ist das sehr hilfreich, aber auch arriviertere Köche können hier noch was lernen. Auf Schnickschnack und aufwändige Foodfotos wird hier verzichtet, was ich als befreiend ansehe.Die Kindle-Ausgabe für ca 5 Euro macht das Buch eigentlich zu einem "Must-buy".

Excelente

C.A. · July 24, 2021

Um clássico, ensina com detalhes sem frescura. Explica as origens dos pratos, como devem ser executados. Muito interessante para quem ama culinária, além da simples execução de receitas.

Fantastic book

A.C. · December 17, 2023

On,y just arrived but it looks to be the absolute Business on Italian cookery. Good quality book, big and heavy, nice paper, clear print big enough to read easily . Nice line drawings, no unnecessary glossy photos of vegetables or markets. This book assumes you know a bit about cooking. I can’t wait to get stuck in! It’s going to be my go to cook book.

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

Name: Essentials of Classic Italian Cooking: 30th Anniversary Edition: A Cookbook
Brand: Knopf
SKU: U0593534328
Price: 13.95 BHD
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Rating: 4.7 (10 reviews)

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