Essentials Of Classic Italian Cooking

Description for ESSENTIALS OF CLASSIC ITALIAN COOKING by Marcella Hazan:

This book includes:

A revision of all the recipes to accent their primary flavors and to reduce the fat content (as much as 30 percent in many dishes);

A new chapter, Fundamentals, full of information about the distinctive herbs, spices, and cheeses used in an Italian kitchen, recipes for basic sauces, and details on how to select and use balsamic vinegar, bottarga,extra virgin olive oil, porcini, truffles, dried pastas, and different varieties of rice;

The consolidation and expansion of the pasta instructions from the earlier books to provide one of the fullest and most detailed collections of recipes for pasta dishes in print, with a chart showing what sauces go best with what shapes of pasta;

A reworking of the section on yeast breads, presenting new doughs for focaccia and pizza and a new recipe for one of the grat Italian regional loaves, Apulia's olive bread.

There are almost 500 recipes here, every one of them bearing Marcella's unmistakable signature. Whether you are making something as straightforward as her Tuscan Peasant Soup with Cabbage and Beans or as exacting as Crisp-Fried Whole Artichokes; or attempting a sublime dish know as Venus's jewel case, consisting of pasta wrappers filled with spinach fettuccine, porcini and ham; or braising veal shanks or pan-roasting squab in the classic ways, you are aware on every page of Marcella's indispensable guiding hand. For there is no more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.