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How to Cook Italian
Presents a guide to Italian cuisine that enables home cooks to create Mediterranean flavors with available ingredients, in a volume that features such options as fusilli with zucchini pesto and braised beef short ribs with Potatoes.
448 pages, Hardcover
First published October 25, 2005
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Displaying 1 - 2 of 2 reviews
November 6, 2010
Giuliano Hazan, son of the famed Marcella Hazan, has put together a fantastic collection of Italian recipes. The book is really well organized, and the recipes are laid out on the pages in a very coherent and usable manner. There is not pictures for every recipe, but the pictures that are there, are beautiful.
This book is not full of recipes that are unattainably expensive either. These are fantastic cheap meals, that require an outlay of money at the start (risotto rice, good parmigiana, fresh herbs, etc) but pay back the investment in delicious meals. Consider buying larger quantities at first of good olive oil, risotto rice and Parmigiana Reggiano, as you will use them a lot.
You might find yourself cutting back some of the butter and oil (as I have) but small reductions don't affect the taste of the food all that much, and the recipes are full of fresh foods rather than canned or processed.
Some favorites:
Risotto with Pork and Smoked Mozzarella
Italian Green Beans
Pork Loin with Plums and Apples
Braised Pork in Milk
Risotto with Zucchini
and pretty much the rest of the book.
This cookbook was the impetus for my 3 year old daughter eating eggplant (Spaghetti with Eggplant, Mozzarella and Tomatoes), green beans (Italian Green Beans), zucchini (risotto with zucchini) and broccoli (Farfalle with Sauteed Vegetables) for the first time, and joyfully as well. I cannot recommend it highly enough.
This book is not full of recipes that are unattainably expensive either. These are fantastic cheap meals, that require an outlay of money at the start (risotto rice, good parmigiana, fresh herbs, etc) but pay back the investment in delicious meals. Consider buying larger quantities at first of good olive oil, risotto rice and Parmigiana Reggiano, as you will use them a lot.
You might find yourself cutting back some of the butter and oil (as I have) but small reductions don't affect the taste of the food all that much, and the recipes are full of fresh foods rather than canned or processed.
Some favorites:
Risotto with Pork and Smoked Mozzarella
Italian Green Beans
Pork Loin with Plums and Apples
Braised Pork in Milk
Risotto with Zucchini
and pretty much the rest of the book.
This cookbook was the impetus for my 3 year old daughter eating eggplant (Spaghetti with Eggplant, Mozzarella and Tomatoes), green beans (Italian Green Beans), zucchini (risotto with zucchini) and broccoli (Farfalle with Sauteed Vegetables) for the first time, and joyfully as well. I cannot recommend it highly enough.
February 11, 2016
I've had this book for a while, but had not dared to make anything from it as at first glance it seems daunting. After all, it contains directions on how to make your own pasta. I revisited it this past week though, and found that his directions are thorough and easy to follow. I have only made one recipe so far, and admittedly some of them contain ingredients that I do not enjoy such broccoli rabe, but the soup turned out nicely and there are quite a few others that have caught my interest as well. This is real Italian cuisine, not the Italian-American type that typically appears in Italian cookbooks.
Displaying 1 - 2 of 2 reviews