Marcella Hazan

The Essentials of Classic Italian Cooking (eBook, ePUB)

• Format: ePub

Produktbeschreibung

Loved by cooks from Nigella Lawson to Heston Blumenthal, this is THE classic of Italian cooking.

'If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.' - Nigella Lawson

Marcella Hazan is widely regarded as one of the greatest Italian cookery writers in the world and The Essentials of Classic Italian Cooking is her masterpiece. Aimed at cooks of every level, be they beginners or accomplished chefs, it is an accessible and comprehensive guide to authentic Italian cuisine and should find a place in the kitchen library of anyone who is passionate about good food.

Featuring hundreds of recipes ranging from soups, pastas and risottos, to delicious meat and vegetable dishes, The Essentials of Classic Italian Cooking is an indispensable addition to any kitchen.

'Truly indispensable' - Nigel Slater

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Produktdetails

• Verlag: Pan Macmillan
• Seitenzahl: 736
• Altersempfehlung: ab 18 Jahre
• Erscheinungstermin: 26. Januar 2012
• Englisch
• ISBN-13: 9780752228044
• Artikelnr.: 39896751

Autorenporträt

Marcella Hazan (1924-2013) was born in the village of Cesenatico in Italy. She earned a doctorate in natural sciences and biology from the University of Ferrara. In 1956 she married Victor Hazan, an Italian-American who subsequently gained fame as a wine writer, and the couple moved to New York City a few months later. Author of The Essentials of Classic Italian Cooking, she was widely considered by chefs and fellow food writers to be one of the foremost authorities on Italian cuisine.

Inhaltsangabe

Section
i: Preface Introduction
ii: Introduction Chapter
1: Fundamentals Chapter
2: Appetisers Chapter
3: Soups Chapter
4: Pasta Chapter
5: Risotto Chapter
6: Gnocchi Chapter
7: Crespelle Chapter
8: Polenta Chapter
9: Frittate Chapter
10: Fish and Shellfish Chapter
11: Chicken, Pigeon, Duck and Rabbit Chapter
12: Veal Chapter
13: Beef Chapter
14: Lamb Chapter
15: Pork Chapter
16: Variety Meats Chapter
17: Vegetables Chapter
18: Salads Chapter
19: Desserts Chapter
20: Focaccia, Pizza, Bread, and Other Special Doughs Chapter
21: At the Table Index
iii: Index