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Marcella Cucina

4.24 of 5 stars 4.24  ·  rating details  ·  159 ratings  ·  6 reviews
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 t ...more
Hardcover, First American Edition, 480 pages
Published August 19th 1997 by William Morrow Cookbooks
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Love this book. I'm a cookbook reader/junkie/collecter/user and picked this up at a used bookstore and find I go to it quite often for fricassed chicken and/or lamb recipes for family dinners. In the first few weeks tried about 6 of the recipes. They use a few ingredients, are simply prepared and are very tasty. I digress but I like watching Lidia's Table on tv and her cooking style and food philosophy seem quite similar - my guess is "authentic" Italian. Use only the best and freshest ingredien ...more
This book is a must have basic if you like to cook Italian food. It has pretty much every sauce, every pasta, and every recipe that you'll ever need, plus insightful commentary on what you can do to improvise. This woman is the Queen of Italian Sauces.
My favourite of Marcella Hazan's cookbooks: quite apart from the wonderful recipes, the photographs of Venice, of the Rialto markets, of Victor Hazan dragging the shopping cart up the stairs to their flat, take one straight back to life in that magical city.
I just bought this cookbook and am getting going on trying a few recipes but everyone i talk to loves it. Great for beginning italian chefs.
I have all of Marcella's cookbooks. This is hands-down my favorite. Every recipe is a keeper and it is beautifully illustrated.
Nov 13, 2013 Kelly rated it 4 of 5 stars
Shelves: food
Nicely written. I didn't find myself inspired to try any of the recipes, though (probably my fault rather than hers).
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Born in 1924 in Italy, she later moved in New York where she founded a cooking school specialized in traditional Italian cooking. She published her first cooking book, The Classic Italian Cook Book, in 1973.
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