Books: Cooking by Cuisine -> Cooking Italian
Published: October 1, 1997
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Marcella Hazan's Marcella Cucina is a jewel: the recipes glow with the diverse flavors of Italian regional dishes, the instructions are precise, and the full-color photographs are a fine complement to Hazan's writing, which is both clear and
alluring. Along with recipes, tested to perfection, Hazan shares warm, personal stories along with snapshots of Italian life and her usual caring advice. The diversity of dishes in Marcella Cucina runs from Zucchini and Thyme Pasta Sauce to Fish in Crazy
Water, Assunta's Beans, Stewed Beef Cubes with Pickles, Capers and Red Wine, and Yogurt and Sambuca Cake.
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.
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.
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