a revision of all the recipes to accent their primary flavors and to reduce the fat content (as much as 30 percent in many dishes).Designed as a basic manual for cooks on every level - from beginners to accomplished professionals - it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire.įor those who have cooked from Marcella's classic books for years (and whose copies are now splattered and worn), this integrated volume will not only be welcome but indispensable, with its 50 new recipes and important new material, which includes: Now a new generation is ready to master the art of Italian cooking, and their bible will be Essentials of Classic Italian Cooking - this new volume that combines the two books, updated and expanded throughout. Where other authors failed, Marcella has brilliantly succeeded in capturing (and conveying to the reader on every page) the feel, the aromatic scent, the subtle nuances of fresh country flavors and, above all, the easy uncomplication of Italian food prepared in the Italian style." As Roy Andries de Groot wrote, "Marcella's book is the most authentic guide to Italian food ever written in the U.S. Description: Almost twenty years ago, with the publication of The Classic Italian Cook Book, followed by More Classic Italian Cooking, Marcella Hazan introduced Americans to a whole new world of Italian food.
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