The must-have Italian cookbook by Marcella Hazan, considered by chefs and fellow food writers to be one of the foremost authorities on Italian cuisine.
The must-have Italian cookbook by Marcella Hazan, considered by chefs and fellow food writers to be one of the foremost authorities on Italian cuisine.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Marcella Hazan (1924-2013) was born in the village of Cesenatico, Italy. She earned a doctorate in natural sciences and biology from the University of Ferrara. In 1956 she married Victor Hazan, an Italian-American who subsequently gained fame as a wine writer, and the couple moved to New York City a few months later. Marcella was widely considered by chefs and fellow food writers to be one of the foremost authorities on Italian cuisine. Her cookbooks, including The Essentials of Classic Italian Cooking, are credited with introducing the public in Britain and the United States to the techniques of traditional Italian cooking.
Inhaltsangabe
Section i: Preface Introduction ii: Introduction Chapter 1: Fundamentals Chapter 2: Appetisers Chapter 3: Soups Chapter 4: Pasta Chapter 5: Risotto Chapter 6: Gnocchi Chapter 7: Crespelle Chapter 8: Polenta Chapter 9: Frittate Chapter 10: Fish and Shellfish Chapter 11: Chicken, Pigeon, Duck and Rabbit Chapter 12: Veal Chapter 13: Beef Chapter 14: Lamb Chapter 15: Pork Chapter 16: Variety Meats Chapter 17: Vegetables Chapter 18: Salads Chapter 19: Desserts Chapter 20: Focaccia, Pizza, Bread, and Other Special Doughs Chapter 21: At the Table Index iii: Index
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