The Classic Italian Cookbook

Frances Bissell

Food writer

Adapted by Anna Del Conte. Here, for the price of one, we have two exceptional Italian writers and cooks. Long before there were telly chefs, travelling the length and breadth of the country, there was Marcella, and there was Anna. In limpid prose, with clear instructions, absolutely authentic and gimmick-free, some of the vast repertoire of Italian cooking is revealed, with charm and elegance. I cannot leaf through the book without wanting to go and cook. I would not dream of using any other recipe for ragú. Who needs pictures?

Mark Mardell

Journalist

My wife, long before she was,saw me reading this in the office of a long dead company and we bonded over Italian food. I only occasionally consult this and its successor these days but her vibrant Italian dishes are now bred in my bone.

Geraldene Holt

Professional food writer and broadcaster

Still one of the pinnacles of the literature on Italian cooking, Marcella had a true gift for conveying essential information and valuable insights about how to cook. Her Afterthoughts contain wise words from an inspirational teacher.

Aliza Green

Chef and author

I had the pleasure of meeting and working with Marcella Hazan after her book inspired the owners of a soon to open Northern Italian restaurant to hire her as their consultant and hire me as their chef.

Barbara Sweeney

Food writer

I learned to cook Italian food from the redoubtable Hazan – and also to respect and enjoy vegetables. These Italian recipes deliver flavour, even the simplest, time and time again.

Jenny Linford

Food writer

Lucid, elegantly authoritative, conveys the Italian sensibility when it comes to food, as well as detailed, impeccable recipes. Truly a classic.

Fergus Henderson

Chef

It works! Interestingly, for someone aspiring to be a British chef, I have found this to be the most useful of books.

William Grimes

Obituary writer and former restaurant critic

Marcella Hazan. Absolutely indispensable. You will wear it out several times in the course of a lifetime.

Ken Hom

Chef

Marcella through her classic book taught me what a great cuisine Italian can be.

Valentina Harris

Author and Chef

Because of her absolute honesty

Clark Wolf

Consultant and writer

Theo Randall

Chef/Patron of Theo Randall at the InterContinental

Andrew Zimmern

Creator, executive producer and host of the Bizarre Foods franchise on Travel Channel

Paul Kahan

Executive Chef and Partner

Ruth Reichl

Writer, former editor-in-chief of Gourmet Magazine

Ruth Rogers

American born British Chef who owns and runs the Michelin Star Italian restaurant, The River Cafe

Jill Norman

Author and editor

Romy Gill

Chef and owner of Romy's Kitchen

Cathy Barrow

Author of the food blog Mrs. Wheelbarrow's Kitchen

Sheila Dillon

Food journalist

Carina Contini

Chef

Alice Fotheringham and Catherine Gazzoli

Director (Alice) and Founder (Catherine) of Baby's Taste Journey

CJ Jackson

Principal and Chief Executive, Billingsgate Seafood School

Barbara Haber

Author and food historian

Russ Parsons

Food columnist of LA Times

Rose Levy Beranbaum

Author

Russell Norman

Restaurateur, writer, broadcaster

Sonia Cabano

Author, former chef & TV cook/presenter

Henrietta Green

Food Writer & Consultant

Linda Pelaccio

Culinary historian

Tom Conran

Restaurateur

Gary Allen

Food writer and historian

Harry Lester

Cook and restaurateur

Sara Lee Schupf

Lover of great cuisine

Alexander Lobrano

Author, Hungry for Paris

Rachel Laudan

A Food Historian Cooks

Bob Granleese

Food Editor, Guardian Weekend

Allegra McEvedy

Chef, writer and broadcaster

Lindsey Bareham

Author and writer

Sue Hines

Group Publishing Director, Allen & Unwin/ Murdoch Books

Shuko Oda

Koya Bar Head Chef

Anna Del Conte

Food writer

Andrew Langley

Food writer

Colman Andrews

Food writer and editor