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Marcella Says...: Italian Cooking Wisdom From The Legendary Teacher's Master Classes, With 120 of Her Irresistible New Recipes by Marcella Hazan

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Notes about this book

  • nomadchowwoman on January 08, 2010

    Like the different twists on Hazan's usual (albeit wonderful) fare. This book was a pleasant surprise.

Notes about Recipes in this book

  • The no-butter, no-cheese zucchini and basil frittata (La frittata di zucchine senza burro, senza formaggio)

    • Cheri on January 01, 2011

      Combined this with some sauted chard and diced ham. Also added creme fraiche to eggs & parmesan along with grated fontina. Excellent.

  • Chicken breasts saltimbocca style (Saltimbocca di petti di pollo)

    • Breadcrumbs on April 30, 2011

      p. 234 First use of this recipe and book. Results were great though changes were made. I used prosciutto vs pancetta and, made pockets in the breasts vs cutting in half and making sandwiches. A wonderful example of a dish where a few quality ingredients that come together to produce something remarkable. The sauce was fabulous and the chicken had taken on the flavours of the stuffing. I browned stovetop and finished in a 325 oven. Fantastic. Served this w Giada’s Farfalle w Broccoli.

  • Impromptu mustard fruit with mascarpone (La mostarda di frutta improvisata e mascarpone)

    • Breadcrumbs on July 21, 2011

      p. 108 - We were very pleased w this unusual condiment. Marcella has quite an interesting story about how this impromptu recipe came to be and essentially all she has you do is combine some superior-quality fruit jam or preserves with Colman’s mustard and voila, you’ve made mostarda! I had some St. Dalfour Thick Apricot Extra preserves in the pantry so that’s what I used along w the Colman’s and I must say, it did produce a tasty condiment, wonderful actually. I served this w Mario Batali's Turkey Sausages from his Italian Grill book. A perfect match.

  • Veal pasta sauce with four different varieties of mushrooms (Ragù di vitello con quattro varietà di funghi)

    • Breadcrumbs on November 19, 2012

      p. 164 - Inspired by some lovely wild mushrooms I picked up at the market I selected this recipe which seemed to let the mushrooms shine. Unlike many folks here, I haven’t made many of Marcella’s recipes and I was surprised by the level of specificity and detail in the directions, right down to telling you to use a wooden spoon to turn the sauce. In this dish the mushrooms are cooked separately from the meat and tomato mixture and then both are combined and simmered together to finish the sauce. The tomatoes are fresh and add a surprising and refreshing brightness to the otherwise earthy, rich veal ragu. All flavours are well developed and the sauce smells divine as it simmers away atop the stove. The variety of mushrooms not only layered flavours but also added interested and varying textures. We served over rigatoni and topped w a little freshly grated Parmeasan. This was a lovely dish that we’ll undoubtedly repeat. Photos here: http://chowhound.chow.com/topics/877980#7720443

  • Avocado and Parmesan crostini (Crostini di avocado e Parmigiano)

    • sturlington on April 22, 2013

      Italian guacamole! A lovely light lunch, very easy to make.

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  • ISBN 10 0066209676
  • ISBN 13 9780066209678
  • Published Dec 01 2004
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint HarperCollins

Publishers Text

Marcella Hazan is acclaimed, certainly, for her several trailblazing cookbooks. But, first and foremost, she is a teacher. From her first cooking classes, in the 1960s, held in her small New York City apartment kitchen, to the avidly sought-after Master Classes she led in her beautiful Venice home, Marcella has been the authoritative guide to Italian cooking. Now, in a much-anticipated follow-up to Marcella Cucina, she brings her warm, conversational, and illuminating teachings into home kitchens everywhere.


Part of what has made Marcella such a beloved teacher and author is her unique ability to present each recipe as a narrative, with subplots, characters, and rich history. This latest collection of 120 tantalizing recipes demonstrates just how many delicious new stories she still has to tell.


Alongside her classic recipes are essays offering in-depth information on the techniques that make authentic Italian food so delicious. In a volume whose novel format pulls the reader into class with Marcella, she provides recipes and instructions for everything from fruit to seafood, meats and grains, and a valuable Master Class chapter complete with tips and procedures for handling ingredients to get the most flavor out of them. Pure and simple, it is as close as you can get to have Marcella alongside you in your kitchen.

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Marcella Says...: Italian Cooking Wisdom From The Legendary Teacher's Master Classes, With 120 of Her Irresistible New Recipes

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