from the publisher
Loved by cooks from Nigella Lawson to Heston Blumenthal, this is THE classic of Italian cooking.
'If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.’ – Nigella Lawson
Marcella Hazan is widely regarded as one of the greatest Italian cookery writers in the world and The Essentials of Classic Italian Cooking is her masterpiece. Aimed at cooks of every level, be they beginners or accomplished chefs, it is an accessible and comprehensive guide to authentic Italian cuisine and should find a place in the kitchen library of anyone who is passionate about good food.
Featuring hundreds of recipes ranging from soups, pastas and risottos, to delicious meat and vegetable dishes, The Essentials of Classic Italian Cooking is an indispensable addition to any kitchen.
'Truly indispensable' – Nigel Slater
Why aren’t the recipes for this book available on ckbk?
We are building our collection of cookbooks all the time. This book is on our wish list, but it is not yet available on ckbk.
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Food stylist and magazine food editor
In an era when Italian food can be purchased in any supermarket aisle tinned, frozen or dried, this hefty book, filled with so much information, reminds us of what real Italian cooking is all about. Simple delicate sauces, perfectly cooked pasta, richly flavoured vegetables and a chapter on traditional baking that leaves you reminiscing about noisy Italian cafe's and bars lined with little glasses of Grappa and strong espresso's.
Food writer and editor
I reach for this book all of the time. Clear, authoritative recipes, written in Hazan's sometimes slightly bristling style - she can make Elizabeth David seem positively cuddly - but I make her simple tomato sauce (tomatoes, onion, butter and salt) and bolognaise all of the time, and cook pasta with 4 litres of water and 1 1/2 tablespoons of salt per 450g of pasta as per her very strict instructions.
Food writer and editor
Hazan’s recipes are masterpieces of no-nonsense precision, they are utterly authentic and have no truck with trendiness. This is a classic and comprehensive collection, sourced from all regions of Italy. For me it’s the definitive work.
Editor and writer
Forget about other Italian cookbooks – this is the only one you need, as her gently authoritative tone makes clear. You could cook from this book every day without ever getting bored.
Writer and Food Consultant
This is the book I turn to when I want to find out how to make the perfect risotto or pasta. She gives you all the information you need to make complex dishes doable. A real gift.
Blogger of Just Hungry and Just Bento
The one Italian cuisine book you really need. It's not as enjoyable to read as Julia Child's Master The Art of French Cooking, but it truly gets the job done.
Award-winning food writer and author. Columnist at The Sunday Telegraph
It’s hard to choose one Italian book – so many have been written – but Hazan is the queen. The recipes simply work. Nothing extraneous, no nonsense.
Marcella is simply the authority on Italian cooking. This is always the first book we turn to when we have a question about authentic Italian food.
The starting point for anyone interested in learning more about Italian cooking, from one of the most influential food writing voices of all times.
Editor-in-Chief, Fine Cooking Magazine
Marcella Hazan is to Italian cooking what Julia Child is to French cooking. Her deceptively simple looking recipes are so vibrantly flavorful.
Indispensible, enough said. I once cooked with Marcella for two days straight, and everything I learned with her in person is captured here.
Such a hero of mine,an amazing 'encylopedia' that I refer to often, again, it's the stories that make it so special too!
My go-to book for Italian recipes: the depth of detail is extraordinary and I trust her as I would my own Nonna.
My complete bible during 7 years working as a private yacht chef for a Milanese family. Everything works.
Author and historian
The title says it all: the world’s favourite food, logically and even lyrically explained.
One of the first books I bought when I moved to the UK in 1989 and it's still great.
Food Editor, The World of Fine Wine and co-founder and convenor of the London Gastronomy Seminars
Every Anglo-Saxon's introduction to Italian cooking. Still a go-to reference work.
This is the compendium edition, bring together three wonderful books.
Founder of SoFAB
Techniques that make Italian cooking doable in the home kitchen.
Blogger, Chinese Grandma
Straightforward, authentic and eternal.
Authentic Italian cooking at its best.
Food writer and restaurant critic
It's my Italian cooking go-to.
Like being in her kitchen ...
Chef and writer
Editor, Delicious magazine
Author of 'Chinatown Kitchen' and Hollow Legs
Food writer, former restaurateur, food educator
Editor, The Art of Eating
CEO & co-founder, Food52
Cookbook Author and Host of the TV show Stress Free Cooking
Senior Editor Lucky Peach
Founder of Rococo Chocolates
Executive director of the Museum of Food and Drink (MOFAD)
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Director, Fales Library and Special Collections
Author and food scholar
Food blogger and Tech PR
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Cookbook author and food journalist
Executive Chef Patron, Quo Vadis, Soho
Executive Chef and Owner
Owner and Founder of Pascale’s Kitchen
Creator, Executive Producer, Director
Professional Food Lover
ICC's Vice President of Culinary and Pastry Arts
Food writer, cookbook author and cookery teacher
Owner and Founder of the Ballymaloe Cookery School
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Publishing Director – Illustrated Books, Penguin Random House Australia
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Professor of American History and author
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Food Columnist, The New York Times