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Few understand how to cook great Italian food in America like Giuliano Hazan.
Scribner
October 2005
446 pages
ISBN: 0743244362
Hardcover
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A master teacher in his own right -- Giuliano is the son of
the authority on Italian cooking, Marcella Hazan -- he
knows exactly what home cooks want and need: delicious,
easy, and often quick-to- prepare authentic Italian meals
made with readily available ingredients.
How to Cook Italian is Hazan's masterwork, the culmination
of twenty years of teaching experience, and a perfect
follow-up to his previous two highly successful books,
Every Night Italian and The Classic Pasta Cookbook.
Hazan covers the basics of Italian cooking, including
perfectly cooking pasta, sautèing vegetables, making quick
pan sauces, and braising meats until they are fork tender.
He guides you every step of the way -- from what you need
(usually just a sautè pan and a pot) and what you don't
(expensive, fancy equipment) to how to shop and stock the
pantry, refrigerator, and freezer for easy, fantastic meals
throughout the week.
Over 225 clear and concise recipes reflect the way
Americans grocery-shop, cook, and eat. Preparation time and
total time from start to finish are listed for each dish.
Recipes cover all aspects of the meal, from appetizers and
buffet items to soups, pastas, risottos, entrees,
vegetables, salads, and desserts.
For quick weeknight dinners, cooks can choose from a wide
variety of dishes ready in thirty minutes or less:
Spaghetti Carbonara; Risotto with Rosemary; Grilled Salmon
with Thyme and Parsley Sauce; Shrimp with Pistachio Sauce;
Chicken Breast Fillets with Lemon; and Beef Tenderloin with
Balsamic, Arugula, and Parmigiano, to name a few.
When time is more plentiful, there are dishes such as
Classic Bolognese Meat Sauce or Tuscan Ragù, Pork Loin
Braised in Milk, and Leek and Porcini Lasagna.
To indulge your sweet tooth, try Neapolitan Lemon Trifle,
Flourless Chocolate Cake, and Grandma's Custard Pie.
Illustrated with thirty-two pages of full-color photographs
of finished dishes as well as instructional line drawings
throughout, this is the one Italian cookbook that today's
American cooks cannot live without.
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