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Essentials of classic Italian cooking

Author: Marcella Hazan; Karin Kretschmann
Publisher: New York : Alfred A. Knopf, 2017. ©1992
Edition/Format:   Print book : EnglishView all editions and formats
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Document Type: Book
All Authors / Contributors: Marcella Hazan; Karin Kretschmann
ISBN: 9780394584041 039458404X
OCLC Number: 1004966738
Notes: Includes index.
"A Borzoi Book"--Title page verso.
Originally published in 1992.
"Brought together at last in a single volume, the incomparable recipes that have made Marcella Hazan's The Classic Italian Cook Book and More Classic Italian Cooking the most important, acclaimed, consulted, and enjoyed cookbooks in their field. Revised throughout--updated and expanded with new entries and 50 new recipes."--Jacket.
"This is a fully revised and updated edition of Marcella Hazan's The Classic Italian Cook Book, originally published in 1973 by Harper's Magazine Press, and More Classic Italian Cooking, which were published by Alfred A. Knopf, Inc., in 1976 and 1978 respectively"--Title page verso.
Description: xi, 688 pages : illustrations ; 25 cm
Contents: Fundamentals --
Appetizers --
Soups --
Pasta --
Risotto --
Gnocchi --
Crespelle --
Polenta --
Frittate --
Fish and shellfish --
Chicken, squab, duck, and rabbit --
Veal --
Beef --
Lamb --
Pork --
Variety meats --
Vegetables --
Salads --
Desserts --
Focaccia, pizza, bread, and other special doughs --
At table.
Responsibility: by Marcella Hazan ; illustrated by Karin Kretschmann.

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