2024 the best bolognese sauce recipe review

Price: $14.99
(as of Dec 14, 2024 03:23:16 UTC - Details)

A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan

“If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson

Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals.
 
In these pages, home cooks will discover:

   • Minestrone alla Romagnola
   • Tortelli Stuffed with Parsley and Ricotta
   • Risotto with Clams
   • Squid and Potatoes, Genoa Style
   • Chicken Cacciatora
   • Ossobuco in Bianco
   • Meatballs and Tomatoes
   • Artichoke Torta
   • Crisp-Fried Zucchini blossoms
   • Sunchoke and Spinach Salad
   • Chestnuts Boiled in Red Wine, Romagna Style
   • Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts
   • Zabaglione
   • And much more

This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume.
 
As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.

ASIN ‏ : ‎ B0054KMKKO
Publisher ‏ : ‎ Knopf (July 20, 2011)
Publication date ‏ : ‎ July 20, 2011
Language ‏ : ‎ English
File size ‏ : ‎ 26780 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Enabled
Word Wise ‏ : ‎ Enabled
Print length ‏ : ‎ 730 pages
Page numbers source ISBN ‏ : ‎ 0593534328
Reviewer: Mark L. Dodge
Rating: 5.0 out of 5 stars
Title: Authentic recipes. Every one of them.
Review: Love the directions. They are very descriptive and well written. Nice to have recipes from all over Italy. Every recipe has a description of its origin. I was astonished with how delicious every recipe, so far, has turned out. Do yourself a big favor. Get this book. It’s absolutely worth it.

Reviewer: DaRq_MiNoS
Rating: 5.0 out of 5 stars
Title: The Genius Is in the Simplicity
Review: I will never buy pasta sauce in a jar again. Who would've thought that you could saute some onions and/or garlic in extra virgin olive oil, then add a can of chopped-up Italian plum tomatoes, simmer for 20 minutes, and have the best pasta sauce you've ever created? I certainly didn't, and I've spent years doctoring jarred sauce with sugar and various spices to make them palatable.The recipes in this book are simple, mostly inexpensive, and supremely delicious. Among my favorites are the Minestrone alla Romagnola, Red and Yellow Bell Pepper Sauce with Sausages, and Tuna Sauce with Tomatoes and Garlic. I love tuna, but when I saw a recipe for tuna in a red sauce, I wasn't sure what the outcome would be. But man oh man, it turned out to be my favorite way of preparing tuna. Another great thing about this dish is that it only costs about $7 to make 4 to 6 servings.For those of you who require photos in your cookbooks, I have good news and bad news. The bad news is that there are no photos, and there are very few illustrations. The good news is that you really don't need photos if you look at the recipes. They are all simple, as all great Italian cooking is. They use very few ingredients, and the steps are easy to follow. I would have to say that they are foolproof, idiotproof, and bulletproof. I don't really see how you could mess them up unless you weren't really paying attention to what you're doing.The "Fundamentals" section which begins the book is also a great read. Here the author explains how Italian flavors are created, the do's and don'ts, and how to select and use the ingredients. I think most people would pick up at least a couple of useful hints about cooking in general from this section.If you are at all serious about cooking Italian food, this book is a must-have. I have a lot of what are considered all-time great cookbooks, and this one might be the one I'd pick for the desert island scenario.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: The best authentic Italian cookbook I've seen!
Review: I did thorough research before ordering this book. This book is the culmination Marcella Hazan's works. She explains that this combined two of her previous books into this one and updated it to be easier to understand and with illustrations to guide us. I've only had it for a week but you can tell that she has passion for her traditional Italian cooking. It's NOT Americanized Italian cooking. This is the real deal with explanations based on history and Italian culture and why every little thing is the way it is.I have absolutely zero skill in the kitchen and this has been an exciting and eye opening read to me. She even has a whole chapter on the fundamentals of Italian cooking which include a description on every single main ingredient you will ever use and how best to prepare, preserve, clean, timing, and buying the right ingredient in the right way that Italians cooks use them. You won't be lost in the grocery market trying to decide which ingredients to use and if you should get one brand over the other because you can throw all that processed garbage out of your life FOREVER! I never knew how horrible I used to "cook" until I read the first two chapters. TRUST ME YOU WON"T BE LOST.If you're worried about it not having many recipes or if you might have to supplant this book with some other ones' DON"T BE. The book is 688 pages of easy to read text with even easier to read headings. Everything is laid out very well. I'm thoroughly impressed. Here are the following chapters of this book just incase you had any doubts.Section/Chapters:IntroductionFundamentals (awesome read by the way)AppetizersSoupsPastaRissotoGnocchiCrespellePolentaFrittateFish and ShellfishChicken, Squab, Duck, and RabbitVealBeefLambPorkVariety MeatsVegetablesSaladsDessertsFocaccia, Pizza, Bread, and Other Special DoughsAt Table (a chapter explain the entire Italian table in their culture)IndexDon't worry about the Italian words in the book she thoroughly explains every single word you will come across. So you will learn some Italian as well.I shall update this post after a month or two of thoroughly diving into this book. BUY IT!

Reviewer: R. Smith
Rating: 5.0 out of 5 stars
Title: Eye opening. A great book.
Review: This book is fabulous. I was never interested in italian cooking because so much of it here in the States is pizza and marinara. That's great stuff, but it's not the whole story about Italian cooking. In fact, it may be that pizza and tomato sauce are so good that the rest of Italian cuisine doesn't get the attention it deserves.This book gives a much richer and varied and wonderful picture of Italian cooking, and does it in a way that respects the entire country of Italy, not just a select region or two.There's a lot in this book and it's not something to quickly summarize, but here are a couple of key things I learned: 1) Really, really good italian cooking is often so simple that it's absurdly and humorously simple. It doesn't seem like it should work, but it does. Very easy. Few ingredients. Quick. It's a form of magic. 2) Parmesan cheese really is versatile and important. Other hard cheeses like romano and asiago are too. Indispensable. I'm happy with inexpensive domestic varieties, but some are definitely better than others. 3) A greater appreciation of the wide variety of pastas available. And the wonderful dishes that have no pasta in them. 4) Some of the best italian dishes have no tomato in them. 4) How to use things like basil to great effect. 5) Basic techniques. Some of the best lessons about cooking are in the basics of a cuisine.I'm sure that seems elementary to people who grew up with italian cuisine, but it's all new to me. And it is very well revealed by Essentials of Classic Italian Cooking.

Reviewer: Robert
Rating: 5.0 out of 5 stars
Title:
Review: The book is Wonderfull, but my book had a lot of damage. For some reason amazon sends books in boxes or plastic bags without any kind of cushion. The book covers all the basics of traditional Italian cuisine really good, is text and some drawings, no pictures of the dishes, but is really good.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title:
Review: My wife loves the book. She is an excellent chef in her own right & enjoys using the book for special occasions

Reviewer: Kindle Customer
Rating: 5.0 out of 5 stars
Title:
Review: Fabulous book with wonderful food. Really informative and educational.

Reviewer: Andrew L.
Rating: 5.0 out of 5 stars
Title:
Review: I’ve just made the Bolognaise. It’s the best one I’ve ever cooked thanks to Marcella Hazan. No pictures but well written with explanatory notes.

Reviewer: Leser
Rating: 5.0 out of 5 stars
Title:
Review: Marcella Hazan wird gerne mit Julia Childs verglichen und das nicht ganz zu unrecht.Die Rezepte sind authentisch, detailliert und gut beschrieben und decken die verschiedenen Regionen Italiens ab. Es sind ca 500 Rezepte enthalten (dabei ist es zugegenermaßen recht Pasta-lastig). Die Rezepte gehen weit über die üblichen Anweisungen hinaus. Jeder Schritt im Kochprozess wird detailliert erklärt, einschließlich der richtigen Temperaturen und Zeitpunkte für verschiedene Handgriffe. Dadurch erhält man nicht nur ein Rezept, sondern auch wertvolle Kenntnisse über Zutaten und Kochtechniken, die selbst in vielen Lehrbüchern selten so ausführlich behandelt werden. Besonders für Anfänger ist das sehr hilfreich, aber auch arriviertere Köche können hier noch was lernen. Auf Schnickschnack und aufwändige Foodfotos wird hier verzichtet, was ich als befreiend ansehe.Die Kindle-Ausgabe für ca 5 Euro macht das Buch eigentlich zu einem "Must-buy".