The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating by Marcella Hazan

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    • Categories: Stocks; Italian
    • Ingredients: canned tomatoes; potatoes; beef bones; celery; green peppers; carrots
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    • Categories: Sauces, general; Italian; Vegetarian
    • Ingredients: eggs; store-cupboard ingredients
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    • Categories: Sauces, general; Italian; Vegetarian; Vegan
    • Ingredients: green peppers; canned tomatoes; red chiles; yellow onions
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    • Categories: Appetizers / starters; Italian
    • Ingredients: oysters; coarse rock or sea salt; breadcrumbs; olive oil; parsley
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    • Categories: Appetizers / starters; Italian
    • Ingredients: coarse rock or sea salt; oysters; Parmesan cheese; breadcrumbs
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    • Ingredients: olive oil; canned anchovies
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    • Ingredients: mixed peppers; canned anchovies; dried oregano; capers
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    • Ingredients: tomatoes; shrimp; mayonnaise; capers; parsley
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    • Categories: Egg dishes; Appetizers / starters; Italian
    • Ingredients: capers; parsley; anchovy paste; canned pimentos; eggs
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    • Categories: Appetizers / starters; Italian
    • Ingredients: mushrooms; shallots; prosciutto; store-cupboard ingredients; Parmesan cheese; breadcrumbs
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    • Ingredients: white mushrooms; Swiss cheese
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    • Categories: Bread & rolls, savory; Appetizers / starters; Italian
    • Ingredients: whole wheat bread; garlic
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    • Categories: Soups; Appetizers / starters; Italian
    • Ingredients: littleneck clams; shallots; parsley; whole wheat bread; dry white wine
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    • Categories: Soups; Appetizers / starters; Italian
    • Ingredients: littleneck clams; shallots; mushrooms; chicken stock
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    • Categories: Soups; Appetizers / starters; Italian
    • Ingredients: parsley; canned tomatoes; red chiles; mussels; whole wheat bread
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    • Categories: Soups; Appetizers / starters; Italian
    • Ingredients: potatoes; carrots; celery; Parmesan cheese; milk; beef broth; parsley
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Notes about this book

  • Eat Your Books

    2000 James Beard Award (Hall of Fame)

  • arl8058 on March 01, 2022

    So excited. Just found this at the thrift store for one dollar! Can't wait to dig into it. Where to begin?

  • featherbooks on April 19, 2013

    Notable Recipes according to 101 Classic Cookbooks (2012): Arrosto di maiale al latte, p.535, Baby Lamb Chops Fried in Parmesan Cheese, Blender Pesto, p. 432, Chicken al diavolo, Coniglio in padella, p. 555, Fried Artichoke Wedges, Home-Made Egg Pasta, Ossobucco alla milanese, p. 550, Ragu, p. 527, Scaloppini di vittelo al marsala, p. 549, Vitello tonnato, p. 552, Zuppa di scarole e riso, p. 342.

  • Breadcrumbs on December 28, 2011

    Note: No need to purchase as Marcella paired this book w More Classic Italian Cooking in her "Essentials of Classic Italian Cooking" which I own.

  • judyhm on October 02, 2011

    This is the book that taught me about Italian food. I love the recipes for minestrone soup, pesto, spaghetti with garlic and oil, risotto with Parmesan Cheese, some of the tomato sauce recipes, the beef ragu

  • crjoburke on December 27, 2009

    The title says it all.

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  • ISBN 10 0394405102
  • ISBN 13 9780394405100
  • Linked ISBNs
  • Published Feb 12 1976
  • Format Hardcover
  • Page Count 483
  • Language English
  • Countries United States
  • Publisher Alfred A. Knopf Inc.

Publishers Text

This book includes recipes from the author's two previous books on Italian cooking, as well as more than 50 new ones, and incorporates advice on the use of kitchen equipment and ingredients.

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