Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Marcella Cucina by Marcella Hazan

Search this book for Recipes »

Notes about this book

  • Eat Your Books

    Beard Best Mediterranean Cookbook Award!
    Child Best International Cookbook Award!
    1998 International Association of Culinary Professionals Award Winner

  • Eat Your Books

    1998 International Association of Culinary Professionals Award Winner

  • Eat Your Books

    1998 International Association of Culinary Professionals Award Winner

  • rees.linda on January 15, 2015

    My father's next door neighbour, Annie, who was a cook at the castle where he worked in Wales, gave this to me. First time I ever heard of Marcella and since then I've sought out her books. One of my favourite cooks. Have three other books by her so far. If you haven't tried her recipes, I recommend you do. Some have few ingredients that they initially appear at reading stage to be lacking. But believe me they deliver taste. Good home cooking and authentic, as far as I can tell.

  • jdepaula on May 22, 2010

    Simple, yet extraordinarily flavorful recipes. A "must have" in any cookbook collection.

Notes about Recipes in this book

  • Baked cauliflower Tuscan-style

    • Tommelise on August 13, 2011

      A very easy dish. Good comfort food. I used bacon insteed of ham.

  • Sauteed radicchio and Jerusalem artichokes with olive oil and garlic

    • 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.

  • Mussel soup with cranberry beans, celery and basil

    • mcvl on August 27, 2014

      My rendition was about 50% Marcella, 50% me. Beans -> lentils. Onion -> shallot. Mussels -> very good canned salmon. Cut basil leaves -> whole basil leaves. My version was good everyday fare, fast and easy; Marcella's may be amazing, I just don't know.

  • Scallops with tomato, garlic and rosemary

    • L.Nightshade on November 06, 2013

      This was a surprising dish for me. I don't associate scallops with the profound piney aroma of rosemary, and this recipe calls for a good helping of it. Hazan states that the rather liberal use of rosemary here "is an exception to the restraint that most Italian cooks exercise when working with fragrant ingredients." Very simple, tasty, and fragrant. Makes a great weeknight meal, and would also be a nice first course for a dinner party.

  • Breaded and fried portobello mushroom cutlets

    • 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.)

  • Artichoke and Swiss chard pie

    • 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.

  • Courgette sauce for pasta with tomato, parsley and chilli pepper

    • twoyolks on July 12, 2015

      The zucchini didn't really have much flavor and neither did the sauce.

  • Stewed beef cubes with pickles, capers and red wine

    • Bloominanglophile on December 04, 2013

      This recipe is a bit long for a weeknight (browning the beef takes a bit of time in a small pan, as she recommends, as well as simmering the stew for 1 hour). However, it was delicious and hit the spot this snowy day. The cornichons and capers are an interesting twist to this dish--a first cousin to beef bourguignon as it were! I served it over German egg noodles accompanied by steamed cauliflower tossed with butter, a sprinkling of pecorino romano, and topped with toasted breadcrumbs.

  • Venetian-style milk polenta

    • JKDLady on January 25, 2016

      Maybe I did something wrong, but there did not seem to be enough liquid.

  • Quail sauce for fresh pasta

    • thennek on June 29, 2013

      Essential to have good quality quail. Recipe easy to do but takes some time to strip the meat off the quail. Very tasty.

  • Frittata with potatoes, onion and rosemary

    • DLC on June 12, 2016

      May also layer potatoes to brown, add onions and other sauteed vegetables on top before adding eggs. Flip onto a large dish to serve.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0333627342
  • ISBN 13 9780333627341
  • Linked ISBNs
  • 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