After a lifetime of developing his craft, Giuliano Hazan, a master teacher and son of legendary Italian food expert Marcella Hazan, writes the first truly comprehensive guide to Italian cuisine in a decade. How to Cook Italian is the only book you need to create classic Mediterranean flavors from American supermarket ingredients.

Hazan covers the basic techniques of Italian cooking, including sauteing vegetables, tossing fresh ingredients into perfectly cooked pasta, making quick pan sauces, and braising meats until they are tender enough to cut with a spoon; what you need (usually just a saute pan and a pot) and what you don't (expensive, fancy equipment); and how to stock the pantry, refrigerator, and freezer for easy, fantastic meals throughout the week.

The recipes are clear, concise, and completely adapted to the way Americans do their grocery shopping, cook, and eat. Hazan lists preparation times for every recipe and provides tips on how to find true Italian flavors at the local supermarket. For quick weeknight dinners or elegant dishes for company, cooks can choose from such recipes as Shrimp Salad with Pistachio Sauce, Frittata with Potatoes and Pancetta, Fusilli with Zucchini Pesto, Grilled Chicken with Lemons, Baked Cod with Tomatoes and Red Onions, and Braised Beef Short Ribs with Potatoes. There are also plenty of fresh salads, hearty soups, simple vegetable sides, and, of course, desserts, including an incomparable Tiramisu, a favorite in households across America.

Illustrated with beautiful color photos of finished dishes and instructional line drawings, this is the one Italian cookbook today's American cooks can't live without.