Books: Cooking by Cuisine -> Cooking Italian
Every Night Italian : 120 Simple, Delicious Recipes You Can Make in 45 Minutes or Less
Published: January 12, 2000
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In Italy there are no mothers who are bad cooks. Can this be possible? In the case of Giuliano Hazan, whose mother is Marcella Hazan, yes. Marcella is the doyenne of Italian cookbook authors published in the United States. And Giuliano is no
slouch, either. Though his first cookbook, The Classic Pasta Cookbook, is lamentably out of print, it is a laurel upon which he could have rested. Fortunately, Giuliano Hazan appears to be a restless man. "I learned to cook because I like to eat well,"
he writes in Every Night Italian. "Satisfying food does not have to be complex or take a long time to prepare. Often the simpler it is the better it tastes, and simplicity is what Italian cooking is all about." To this end, Hazan has compiled a
collection of Italian recipes any cook can serve to any family every night of the week.
He wisely opens his book with two sections: "The Italian Pantry," a list of all the basic ingredients to have on hand, and "Some Essential Techniques," such
as chopping an onion, cutting a pepper, trimming an artichoke, and boning and filleting a chicken breast. The book is then divided by appetizers, soups, pasta and rice, fish and shellfish, meats, vegetables, salads, desserts, and menus--120 recipes
total, all flavor-heightened and with an eye cocked at the clock. Chicken Braised with Porcini Mushrooms has a substantial sound, and yet you are only looking at 20 minutes of prep time and 60 minutes from start to finish, leaving plenty of time for a
Insalata Caprese with tomatoes, mozzarella, and basil. Hazan's version of Ribollita, the classic Tuscan soup, takes two-and-a-half hours from start to finish, but only 30 minutes to prep. The Bucatini with sausage and onions is a straight shot at 30
minutes, start to finish. Spend a little time with this book, master the recipes, and you will no doubt find yourself agreeing with Giuliano Hazan that Every Night Italian is a perfectly plausible idea. --Schuyler Ingle
A master teacher in his own right, Giuliano Hazan learned the art of Italian cooking from the authority on Italian cooking -- his mother, Marcella Hazan. When his first bestseller The Classic Pasta Cookbook appeared, Newsday
exclaimed: "What a good cook he is, and what a clear and useful book he has made. He learned his mother's lessons well."
In Every Night Italian, he writes for a new generation, addressing the concerns most often expressed by students in his
cooking classes: how to make good, authentic Italian meals, with ingredients from the supermarket, when there's not much time to spend in the kitchen. With a pantry of basic Italian ingredients and detailed line drawings of the essential techniques for
cutting a pepper, trimming an artichoke, sharpening a knife, and more, Giuliano Hazan teaches home cooks to prepare real Italian food like never before: quickly and easily. The 120 recipes in this book -- from appetizers to desserts -- each take less
than forty-five minutes to prepare.
In his chapter on menu suggestions -- Simple Family Menus, Elegant Sit-Down Menus, Buffet and Picnic Menus -- which groups complementary dishes, Hazan also teaches home cooks how to organize their time in the
kitchen and how to prepare several dishes simultaneously, making it even easier to produce a satisfying and balanced Italian meal for any occasion.
Americans love Italian food because of its genuine flavors and fresh ingredients. Now with the
help of Giuliano Hazan, they will be delighted to learn that it has another wonderful virtue: it can be very simple and quick to prepare.
* 50 drawings of essential techniques
* 16 color photographs of finished dishes
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