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The Classic Italian Cookbook and Hazan's later book More Classic Italian Cooking were revised and combined into Essentials of Classic Italian Cooking, first published in 1992. David Sipress of The New Yorker credits the book with teaching him how to cook, while Fergus Henderson of The Guardian praises Hazan saying she "single-handedly changed food as I knew it at home." Mark Bittman of The New York Times calls the book "a door into the wonders of Italian regional cooking" and likens Hazan's ubiquity in food discourse following the publication of The Classic Italian Cookbook to Julia Child, but noting that "Hazan was the more important author." Ĭhef Alex Guarnaschelli has fondly promoted the book, remarking that " is the OG of Italian cuisine mavens and there is a reason." Later editions The Classic Italian Cookbook has received largely positive reviews for its accessible format and high-quality recipes. The book was intended as an accessible resource for American home cooks to learn about Italian cuisine. Upon a visit to her apartment, Harper and Row editor Peter Mollman signed her to write The Classic Italian Cookbook "on the spot." Marcella Hazan gained visibility as an instructor of Italian cuisine in New York City following an interview with Craig Claiborne of The New York Times in 1970. The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating is an American cookbook of Italian cuisine by Marcella Hazan first published in 1973.
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