Marcella Says... by Marcella Hazan
Italian Cooking Wisdom from the Legendary Teacher's Master Classes, with 120 of Her Irresistible New Recipes

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Synopsis

Marcella Hazan is acclaimed for her trailblazing cookbooks, but first and foremost she is a teacher. From cooking classes held in her small New York City apartment kitchen in the 1960s to the avidly sought after Master Classes she led in her beautiful Venice home, Marcella has been the authoritative guide to Italian cooking.

This much-anticipated follow-up to Marcella Cucina offers 100 new tantalizing recipes that bring Marcella's warm, conversational, and illuminating teachings into home kitchens everywhere. The legendary author and cooking teacher shares invaluable lessons in Italian cooking, including mastering traditional techniques, selecting and using ingredients, and planning and preparing complete Italian menus. Drawing on her unique ability to present each recipe as a narrative with subplots, characters, and rich history, Marcella demonstrates just how many delicious new stories she still has to tell.

 

About Marcella Hazan

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Marcella Hazan was the acknowledged godmother of Italian cooking in America. The recipient of two Lifetime Achievement Awards (from the James Beard Foundation in 2000 and the IACP in 2004), she was the author of many classic cookbooks, including Marcella Says… and Marcella Cucina.
 
Published October 1, 2004 by Harper-collins Publishers. 400 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Marcella Says...

Publishers Weekly

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In 1969 Hazan gave the private cooking class that launched her career as the Italian Julia Child.

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Publishers Weekly

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In the language of cookbooks, the word ``classic'' is bandied about nearly as frequently as the terms ``low-fat'' and ``no-cholesterol.'' In this case, however, the estimable Hazan ( More Classic Italian Cooking ) does indeed contribute a classic to the ever-increasing literature of Italian cuisine.

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Publishers Weekly

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Not surprisingly, the chapter on pasta is a standout, with such wonders as Goat Cheese, Chive, and Chili Pepper Sauce for Pasta and the simple Savoy Cabbage and Sausage Pasta Sauce.

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Thus, as readers progress through this work, they'll feel Hazan's censorious presence as they wonder, for example, if they can skip blanching and proceed directly to sautéing rapini, but they'll learn a lot if they can overlook her occasionally blunt manner ("The unbalanced use of garlic is the s...

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USA Today

The subtitle of Hazan's sixth book says it all: Italian Cooking Wisdom From the Legendary Teacher's Master Classes, With 120 of Her Irresistible New Recipes.

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