Essentials of Classic Italian Cooking, Marcella Hazan
Marcella Hazan's 1992 reference work, combining her two earlier volumes (1973's *The Classic Italian Cookbook* and 1978's *More Classic Italian Cooking*) with revised recipes and new material. The book is the standard English-language introduction to Italian home cooking and remains the recipe most cited in serious American kitchens. 688 pages; volume measurements with metric in parentheses; no photographs.
About this product
Hazan was born in Cesenatico, Emilia-Romagna in 1924 and taught Italian cooking in New York from the 1960s until her death in 2013. Her 4-ingredient tomato sauce — tomatoes, butter, onion, salt — is in this book at p. 152.
- Pages
- 688
- Format
- Hardcover
- Publisher
- Knopf
- First edition
- 1992
- ISBN
- 978-0394584041
- Photographs
- None