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Marcella Cucina by Marcella Hazan
Notes about this book
Notes about Recipes in this book
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Sauteed radicchio and Jerusalem artichokes with olive oil and garlic
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debwfrank on February 27, 2010
This was bland and lost its color. I liked the technique, so I'll try to think of how to flavor it up.
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Baked cauliflower Tuscan-style
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Tommelise on August 13, 2011
A very easy dish. Good comfort food. I used bacon insteed of ham.
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Breaded and fried portobello mushroom cutlets
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bellatavia on April 09, 2012
This is a solid recipe. Quick, delicious. Maybe baking the breaded portobellos would make it a bit healthier. (I didn't bake them, though.)
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Artichoke and Swiss chard pie
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Toppermom on May 01, 2012
This has been a family favorite for years. I usually double the amount of filling as we like a larger tart. I use frozen artichoke quarters when fresh artichokes aren't available.
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Reviews about this book
- ISBN 10 0333627342
- ISBN 13 9780333627341
- Linked ISBNs
- 9780060171032 Hardcover (United States)
- 9780333725955 Hardcover (United Kingdom) 4/9/1999
- Published Nov 07 1997
- Format Hardcover
- Language English
- Countries United Kingdom
- Publisher Pan Macmillan
- Imprint Macmillan
Publishers Text
Since the publication of her first book, The Classic Italian Cookbook, more than 20 years ago, Marcella Hazan has been hailed as the queen of Italian cooking in America. Marcella, whose name conjures up a splendid world of food for the devoted millions who love her books and attend her cooking classes, is back again with her finest book yet, Marcella Cucina. Filled with the passion and personality of its author, it is a book not only of fine food and its careful preparation but of personal reminiscences and penetrating commentary about the sensual pleasure of food and its place in our lives.
In vivid introductory essays and seductive headnotes, the narrative of an extraordinary culinary life unfolds. With each memory of a trip, a meal or a flavor, we are treated to the perspective of a great cook and teacher--one who believes that the finest Italian cooking is found in the home. In Marcella Cucina, she focuses on regional cooking, turning her sharp eye to every area of Italy and offering a rich array of flavors and textures from cities and villages alike. Best of all, Marcella cooks at your side with easy-to-follow instructions and lavish full-color photographs that teach you her techniques--from preparing homemade pasta to cleaning artichokes--and allow you flawlessly to re-create her magic in your own kitchen.
Other cookbooks by this author
- Amarcord: Marcella Remembers
- The Classic Italian Cook Book: The Art of Italian Cooking and the Italian Art of Eating
- The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating
- The Classic Italian Cookbook
- The Classic Italian Cookbook
- The Classic Italian Cookbook
- The Classic Italian Cookbook
- The Classic Italian Cookbook
- Essentials of Classic Italian Cooking
- Essentials of Classic Italian Cooking
- Essentials of Classic Italian Cooking
- The Essentials of Classic Italian Cooking
- Essentials of Classic Italian Cooking
- Essentials of Classic Italian Cooking
- Marcella Cucina
- Marcella Cucina
- Marcella Says...: Italian Cooking Wisdom From The Legendary Teacher's Master Classes, With 120 of Her Irresistible New Recipes
- Marcella's Italian Kitchen
- Marcella's Italian Kitchen
- Marcella's Italian Kitchen
- Marcella's Kitchen
- Marcella's Kitchen
- More Classic Italian Cooking
- More Classic Italian Cooking
- More Classic Italian Cooking
- The Second Classic Italian Cookbook
- The Second Classic Italian Cookbook
