Marcella's Itln Kitchn

Easy to follow recipes, all the basics, you will enjoy it if just starting out...........

This cookbook contains a terrific collection of detailed, clear, and delicious recipes from Marcella Hazan. It is also a joy to read, as Hazan fills the book's pages with funny anecdotes and an unquenchable love for Italian food. My favorite recipes are: 1. Roselline. This has become my husband's all-time favorite meal, which he always requests on his birthday and other special days. 2. Penne with Tuna and Roasted Peppers 3. Rigatoni with Spicy Sausage Sauce. So simple, so satisfying. The only recipe that bombed was Sfogi in Saor. I gave this book four stars (rather than five) because I don't think it reaches the brilliance and unbelievable usefulness of Essentials of Classic Italian Cooking. Even so, it is a worthy companion volume and will receive lots of use by any food lover.

This cookbook is one of the 3 or 4 (of my two dozen or so) cookbooks that I keep out on the counter and keep going back to. It has an excellent variety of recipes, from simple ones with on-hand ingredients for every day to more complex, involved ones for something special. One of the things I like best is Marcella's very precise instructions - she tells you how high to turn up the heat and for how long, how thinly to slice the garlic, etc. and she does so in a way that is very sensual and appealing to the smells and feels of the food. I also like her descriptions of the recipe and how it came to be... for example, in her intro to the recipe for Fricasseed Chicken with Black Olives (a favorite), she talks about how her son invented it one night after seeing what was on hand, said "now all I need is a chicken" and how it reflects a young man's penchant for bold, strong flavors (black olives, vinegar, lemon). Other favorites include simple tomato sauce, penne with mushrooms, and her tortas. In summary, I have not had a bad meal from this cookbook!!

Working backward from Marcella Hazan's latest work, this book `Marcella's Italian Kitchen' is the third of Ms. Hazan's books I will be reviewing. Following Ms. Hazan's advice early in this book to pay very close attention to words and exactly what they say, I adduce (and confirm by a reading of many prefaces to the various recipes) that this book is less about traditional Italian recipes than it is about recipes collected by and prepared by Ms. Hazan in her own kitchen, personal or classroom, which are done in the Italian style. And, Ms. Hazan goes to very great lengths to define exactly what that Italian style is. She does this to a depth of detail which puts overshadows virtually all other popular American interpreters of Italian cuisine. That is not to say she disagrees with them. Part of my confidence in stating that Ms. Hazan is giving us the right stuff is based on my having read and heard the same themes from other respected authorities such as Mario Batali, Lydia Bastianich, and Nancy Harmon Jenkins. It means she both takes everything just one step further into the authentic soul of Italian cooking, and explains those steps in depth, leaving virtually nothing to the imagination or to an invocation of some sense of the spiritual as Ms. Grace Young does when she rhapsodizes over `wok hay' or `The Breath of the Wok' in a recent work. Be clear that Ms. Hazan's devotion to an authentically Italian style of cooking does lead her to hold strong positions that violate some conventional American wisdom on Italian cooking. Some of these positions are easy to understand for anyone who has watched two or three `Molto Mario' shows, such as the banishment of bread flavored with butter and garlic to the realm of the inauthentic sham posing as `garlic bread'. True Italian garlic bread or bruschetta is always oiled with olive oil and not butter. And, the authentic article is grilled. A more difficult precept is the banishing of French style stocks from the making of Italian soups. I have even seen a review of her later book, `Marcella Cucina', criticize her strongly for this position, in spite of the fact that Batali, Bastianich, and Bugialli all agree with Ms. Hazan. It is easy to make this mistake, as there are probably tens of thousands of recipes in America that innocently build a suppa or ministre with chicken stock from a can. In better books, the authors probably recommend these soups be made with homemade STOCKS based on a recipe straight from their favorite French cooking authority. An even more surprising statement is when Ms. Hazan admonishes us not to add Parmigiano Reggiano to sauces based on olive oil. Even I find this a little hard to take, unless on understands this to mean that you do not flavor the final dish with both fresh olive oil AND freshly grated cheese. She even disagrees with my hero Mario in professing to use prefer only fresh tomatoes in cooking, and canned tomatoes, even San Marzano tomatoes are second best. My verdict on al

This is an excellent and wonderful book! While other Italian cookbooks tend toward fanfare and no substance this book is full of great recipes (I have tried about 20 of them and recipes were easy to follow and dishes are full of flavor. Each name of the recipe is listed in Italian and a American name is given (e.g. Fileto col Pamigiano, Tenderloine Fillet with Parmesan Cheese, hot red pepper and parsley). If you are looking for a good Italian cookbook easy follow with great recipes this is it. I have 60 cookbooks and this is one of my best.