Marcella Hazan, The Classic Italian Cook Book: The Art of Italian Cooking and the Italian Art of Eating. Knopf, 1980 (10th printing – first Knopf edition 1976).
Republished with More Classic Italian Cooking as Essentials of Classic Italian Cooking, but notes here refer to the original volume.
A few recipes tested in Steve and Nancy’s kitchen and highly recommended:
- Chick-pea soup (p. 85)
- Spaghetti with garlic and oil (p. 103)
- Handmade egg pasta (p. 113ff) [It’s been awhile … If you want to borrow our pasta rolling pin or the pasta machine, let us know.]
- Fettuccine with gorgonzola sauce (p. 134)
- Blender pesto (p. 140). (Recipe posted)
- Risotto (p. 179ff)
- Baked striped bass and shellfish sealed in foil (p. 212) — our introduction to the book, thanks to Steve’s sister Kate and her husband of Italian heritage.
- Stewed squid with tomatoes and peas (p. 230)
- Roast pork with bay leaves (p. 286)
- Roast chicken with rosemary (p. 307)
- Sautéed chicken breast fillets with lemon and parsley (p. 314)
- Sautéed broccoli with garlic (p. 363)
- Carrots with parmesan cheese (p. 365)
The list is obviously just a taste of the wonders of the book. Along with essays on a well equipped kitchen, the structure of an Italian meal, and tips on menu planning, the book is a treasure. You can see from the picture that ours from about 1980 has been well used over the years!
If you’ve got other favorites from the book, please do comment!