Every Night Italian: Every Night Italian
Autor Giuliano Hazan Introducere de Marcella Hazanen Limba Engleză Hardback – 21 aug 2000
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Specificații
ISBN-13: 9780684800288
ISBN-10: 0684800284
Pagini: 256
Ilustrații: 1-16pp 4 color insert (passed on 6-4) 36 line illustrations
Dimensiuni: 206 x 232 x 23 mm
Greutate: 0.48 kg
Editura: Scribner
Colecția Scribner
ISBN-10: 0684800284
Pagini: 256
Ilustrații: 1-16pp 4 color insert (passed on 6-4) 36 line illustrations
Dimensiuni: 206 x 232 x 23 mm
Greutate: 0.48 kg
Editura: Scribner
Colecția Scribner
Notă biografică
Giuliano Hazan teaches students "how to cook Italian" at cooking schools throughout North America and abroad; in Italy, together with their partner Marilisa Allegrini, Hazan and his wife have a school in Verona's wine country. Hazan also imports Italian specialties under the label A&H Selections. He lives in Sarasota, Florida, with his wife, Lael, and their two daughters. His website is www.giulianohazan.com.
Marcella Hazan (1924–2013) was born in Cesenatico, a fishing village on the northern Adriatic shore of Italy. She studied for a career in the sciences and received two doctoral degrees from the University of Ferrara in Emilia-Romagna. In 1955 she married Victor Hazan, an Italian-born American, and moved with him to New York, where she began teaching Italian cooking classes in her apartment. In 1973 she published her first cookbook, The Classic Italian Cook Book, which introduced Americans to authentic Italian food. Her cooking schools in Italy draw students from around the world. Hazan was the recipient of two Lifetime Achievement Awards (from the James Beard Foundation in 2000, and the IACP in 2004) and a knighthood from her own country. She was the author of five additional classic cookbooks and a memoir.
Marcella Hazan (1924–2013) was born in Cesenatico, a fishing village on the northern Adriatic shore of Italy. She studied for a career in the sciences and received two doctoral degrees from the University of Ferrara in Emilia-Romagna. In 1955 she married Victor Hazan, an Italian-born American, and moved with him to New York, where she began teaching Italian cooking classes in her apartment. In 1973 she published her first cookbook, The Classic Italian Cook Book, which introduced Americans to authentic Italian food. Her cooking schools in Italy draw students from around the world. Hazan was the recipient of two Lifetime Achievement Awards (from the James Beard Foundation in 2000, and the IACP in 2004) and a knighthood from her own country. She was the author of five additional classic cookbooks and a memoir.
Cuprins
Contents
Acknowledgments
Foreword by Marcella Hazan
Introduction by Shirley Corriher
Preface
The Italian Pantry
Some Essential Techniques
Appetizers
Soups
Pasta and Rice
Fish and Shellfish
Meats
Vegetables
Salads
Desserts
Menus
Simple Family Menus
Elegant Sit-Down Menus
Buffet and Picnic Menus
Index
Index of Recipes That Can Be Made Ahead
Recenzii
From the foreword by Marcella Hazan Giuliano shows you how you can put a delicious, heartwarming dinner on the table in less than an hour, as so many Italians do. No one, I think, is better qualified than he to interpret the genuine, life-enhancing flavor of Italian food so that a hurried and harried American cook can confidently and regularly reproduce it.
Shirley O. Corriher food writer, teacher, and author of Cook Wise Breathtakingly delicious, dish after dish -- stunningly quick, with only three or four basic ingredients and easy techniques -- Every Night Italian is an absolute treasure for busy cooks.
Joanne Weir host of Public Television's "Weir Cooking in the Wine Country" This is the kind of food I love to cook! Once again, Giuliano, the consummate cooking teacher, has triumphed with a book chock-full of recipes perfect for every day of the week. Reading through the delicious recipes, I am impressed again and again by the depth of flavor and obvious attention to every single detail. And the best part, they're simple! The next best thing to buying a ticket to Italy is right here between these covers. Bravo!
Biba Caggiano author of Italy Al Dente Every Night Italian does just what a good book should do. It brings you literally into the kitchen. The recipes, which one can find on an Italian table, are straighforward, unfussy, and simple to prepare. They are so delicious. Just try the Sweet and Sour Braised Veal Shanks. I couldn't stop soaking up the sauce with large chunks of bread.
Shirley O. Corriher food writer, teacher, and author of Cook Wise Breathtakingly delicious, dish after dish -- stunningly quick, with only three or four basic ingredients and easy techniques -- Every Night Italian is an absolute treasure for busy cooks.
Joanne Weir host of Public Television's "Weir Cooking in the Wine Country" This is the kind of food I love to cook! Once again, Giuliano, the consummate cooking teacher, has triumphed with a book chock-full of recipes perfect for every day of the week. Reading through the delicious recipes, I am impressed again and again by the depth of flavor and obvious attention to every single detail. And the best part, they're simple! The next best thing to buying a ticket to Italy is right here between these covers. Bravo!
Biba Caggiano author of Italy Al Dente Every Night Italian does just what a good book should do. It brings you literally into the kitchen. The recipes, which one can find on an Italian table, are straighforward, unfussy, and simple to prepare. They are so delicious. Just try the Sweet and Sour Braised Veal Shanks. I couldn't stop soaking up the sauce with large chunks of bread.
Descriere
The author of the bestselling THE CLASSIC PASTA COOKBOOK shares his secrets for creating delicious, healthy, authentic Italian food, quickly and easily.