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?
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
Consultant and writer
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