The Classic Italian Cook Book: The Art of Italian Cooking and the Italian Art of Eating

by Marcella Hazan, George Koizumi (Illustrator)

Describes the techniques for making pasta and provides regional and traditional recipes for antipaste, vegetables, salads, desserts and fruits, and first, second, and cheese courses

Genres: Cookbooks, Cooking, Food, Nonfiction, Italian Literature, Reference, Italy

483 pages, Hardcover

First published January 1, 1973

About the author

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.

Reviews

[Frenchprescott · Rating 5 out of 5]

There's no way to say a date for when I finished reading Hazan. I'm always reading Hazan. I own several of her other books, but this the one I always come back to. I learned so much from her, much in the same as in earlier years I learned so much from Julia Child's Volume I and II. You can't go wrong with her. While it is true some newer cookbooks may come up with some versatile shortcuts, with Hazan you know you're on a solid path to doing it well. And she's fun.

[Leah · Rating 4 out of 5]

Just rediscovering this one. The escarole soup remains so delicious. How can five ingredients add up to something so good? And the artichoke and squid soup...or is that in vol. 2?

[Hope4flowers]

Recommended In Dinner A Love Story Cookbook

[Samantha · Rating 5 out of 5]

These are elegantly simple recipes. The brilliance appears to be in the details of the preparation/cookig rather than the use of exotic or numerous ingredients.

[Sarah · Rating 5 out of 5]

A gem!

[Mike Towber · Rating 5 out of 5]

Reading this cover-to-cover. It's that good.

[Kathy · Rating 4 out of 5]

Try the gnocchi with gorgonzola cream sauce.

[Joyce · Rating 5 out of 5]

Excellent. I never tire of Marcella's recipes which I've been making for 35+ years now.

[Sarah · Rating 4 out of 5]

Its got all the basics, sadly, I have the paperback and its falling apart and print is too tiny for my almost 50 eyes - but I pretty much know what I"m doing

[Terry Ravenscroft]

The best Italian cookbook ever. Ragu and Pesto to die for.

[Jane · Rating 5 out of 5]

A useful addition to my library, and a pleasurable one too. This and Hazan's second volume are easy to use, clearly useful, and usually produce a successful resul.t

[Mardel Fehrenbach · Rating 5 out of 5]

This book has been read, re-read and cooked from extensively over the four decades plus since it was first published. My copy is falling apart and I recently reread the entire volume as I contemplated replacing it with a newer version. Still the Italian cookbook I return to again and again.

[George Marshall · Rating 5 out of 5]

This book is easy to follow, and the ingredients pretty easy to come up with, all things considered. I've had much joy and tasteful adventures so far in its pages, and expect that will continue.

[Charlotte Gates · Rating 5 out of 5]

Lots of good authentic recipes

[Sophie James · Rating 5 out of 5]

Easy to follow and not a dud to be had, she is the cook's cook.

[Amber · Rating 5 out of 5]

I thought it was an excellent read, I especially loved the fettuccine alfredo recipe which is my favorite.

[Angela Hooper · Rating 5 out of 5]

Everything is delicious here. The extra simple tomato sauce is a revelation, it works with almost anything you can think of.

[Jim · Rating 5 out of 5]

Bought 1980.

[Janice · Rating 5 out of 5]

I can’t believe I’ve never read this book before. It offered several insights into why I cook the way I do and some new recipes to try.

[Hans Ostrom · Rating 5 out of 5]

My go-to book for minestrone--with no pasta but with cabbage, if you want the full heartiness. A range of recipes across the traditional courses. The recipes are never wordy or pretentious. Apparently Hazan was Julia Child's favorite Italian cook, and who am I to argue with a CIA spy?

[Debby Ross · Rating 5 out of 5]

You can't go wrong with Marcella Hazan. Her recipes are foolproof. I've made her egg plant Parmesan so often I know it by heart.

[Samuel Ribeiro Giordano · Rating 5 out of 5]

The more I read and prepare the dishes the more I like it . Mrs . Hazan is a well humored hyper competent cook with a keen wat to tell you how to make things .