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?
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.
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.
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.
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.
Lucid, elegantly authoritative, conveys the Italian sensibility when it comes to food, as well as detailed, impeccable recipes. Truly a classic.
It works! Interestingly, for someone aspiring to be a British chef, I have found this to be the most useful of books.
Obituary writer and former restaurant critic
Marcella Hazan. Absolutely indispensable. You will wear it out several times in the course of a lifetime.
Marcella through her classic book taught me what a great cuisine Italian can be.
Author and Chef
Because of her absolute honesty
Author and editor
Food writer and historian
Food writer and editor
Lover of great cuisine
Restaurateur, writer, broadcaster
Cook and restaurateur
Consultant and writer
Principal and Chief Executive, Billingsgate Seafood School
Executive Chef and Partner
Chef/Patron of Theo Randall at the InterContinental
Koya Bar Head Chef
Chef and owner of Romy's Kitchen
Food Editor, Guardian Weekend
American born British Chef who owns and runs the Michelin Star Italian restaurant, The River Cafe
Food columnist of LA Times
Author of the food blog Mrs. Wheelbarrow's Kitchen
Author and food historian
Director (Alice) and Founder (Catherine) of Baby's Taste Journey
Author and writer
Chef, writer and broadcaster
Author, Hungry for Paris
Creator, executive producer and host of the Bizarre Foods franchise on Travel Channel
Writer, former editor-in-chief of Gourmet Magazine
Group Publishing Director, Allen & Unwin/ Murdoch Books
Food Writer & Consultant
Author, former chef & TV cook/presenter
A Food Historian Cooks