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How to Cook Italian, by Giuliano Hazan
Download PDF How to Cook Italian, by Giuliano Hazan
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Few understand how to cook great Italian food in America like Giuliano Hazan. A master teacher in his own right -- Giuliano is the son of the authority on Italian cooking, Marcella Hazan -- he knows exactly what home cooks want and need: delicious, easy, and often quick-to- prepare authentic Italian meals made with readily available ingredients.
How to Cook Italian is Hazan's masterwork, the culmination of twenty years of teaching experience, and a perfect follow-up to his previous two highly successful books, Every Night Italian and The Classic Pasta Cookbook.
Hazan covers the basics of Italian cooking, including perfectly cooking pasta, sautèing vegetables, making quick pan sauces, and braising meats until they are fork tender. He guides you every step of the way -- from what you need (usually just a sautè pan and a pot) and what you don't (expensive, fancy equipment) to how to shop and stock the pantry, refrigerator, and freezer for easy, fantastic meals throughout the week.
Over 225 clear and concise recipes reflect the way Americans grocery-shop, cook, and eat. Preparation time and total time from start to finish are listed for each dish. Recipes cover all aspects of the meal, from appetizers and buffet items to soups, pastas, risottos, entrees, vegetables, salads, and desserts.
For quick weeknight dinners, cooks can choose from a wide variety of dishes ready in thirty minutes or less: Spaghetti Carbonara; Risotto with Rosemary; Grilled Salmon with Thyme and Parsley Sauce; Shrimp with Pistachio Sauce; Chicken Breast Fillets with Lemon; and Beef Tenderloin with Balsamic, Arugula, and Parmigiano, to name a few.
When time is more plentiful, there are dishes such as Classic Bolognese Meat Sauce or Tuscan Ragù, Pork Loin Braised in Milk, and Leek and Porcini Lasagna.
To indulge your sweet tooth, try Neapolitan Lemon Trifle, Flourless Chocolate Cake, and Grandma's Custard Pie.
Illustrated with thirty-two pages of full-color photographs of finished dishes as well as instructional line drawings throughout, this is the one Italian cookbook that today's American cooks cannot live without.
- Sales Rank: #700318 in Books
- Brand: Brand: Scribner
- Published on: 2005-10-25
- Original language: English
- Number of items: 1
- Dimensions: 1.42" h x 6.90" w x 9.58" l, 2.20 pounds
- Binding: Hardcover
- 448 pages
- Used Book in Good Condition
From Publishers Weekly
When Marcella Hazan, Giuliano Hazan's mother and the woman credited with introducing Americans to authentic Italian cooking, published her first cookbook in 1973, Americans had little access to good olive oil and real Parmigiano-Reggiano cheese. Times certainly have changed, and this work reflects that in a section on ingredients that calls for items such as bottarga and imported San Marzano tomatoes. But Giuliano's recipes don't differ much from his mother's or those found in the many other general Italian cookbooks, and that's the flaw in this completely competent, utterly unsurprising primer. It's perfect for absolute Italian beginners still looking for recipes for Pasta e Fagioli and Spaghetti with Clams. Hazan, who lives in Florida, works hard to translate Italian dishes for the American marketplace, and he does a particularly good job in his chapter on fish and seafood main courses, suggesting numerous possible species for use in dishes like Red Snapper with Mussels, and Baked Cod with Tomatoes and Red Onions. A chapter on rice includes 15 different risotto recipes, but its most valuable asset is the step-by-step general instructions for making risotto. Such technique sections, especially the one on making pasta by hand, are useful, but just not hefty enough to make this volume indispensable. Photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From Booklist
Over the past decade, Americans have grown more sophisticated about Italian cooking. No one any longer bats an eye at pesto, and risotto appears on menus everywhere. Hazan reaches out to this audience with simple Italian recipes that reflect much more than the ordinary array of customary dishes but that can still be produced by cooks with limited experience. His soups, besides the expected bean and pasta classic, include a Sardinian lentil soup with mustard greens. Pasta sauces feature several with fragrant mint, a fairly common Italian potherb, but one not often used in America. Swordfish appears in a simple tomato-based pasta sauce. Although Italians eat veal regularly, reproducing these recipes will be difficult in many American regions where veal is not only rare but also expensive. Braised-beef dishes include one Veronese specialty that calls for six hours of quiet bubbling on the stovetop. Hazan's instructions are clear and helpful to the starting cook, who will find plenty of encouragement here. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Review
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"A thorough knowledge of his subject and an unbridled passion for Italian flavors make Giuliano Hazan's How to Cook Italian a joy and a must for lovers of good cooking."
-- Jacques PÉpin, author of Jacques PÉpin's Fast Food My Way
"Giuliano Hazan, in his new book How to Cook Italian, shares with the reader the simplicity and delight of cooking true Italian cuisine. With more than 225 recipes and techniques on how to organize a kitchen and how to shop for ingredients, this book is a must-have for anyone serious about cooking Italian."
-- Lidia Bastianich, author of Lidia's Italian Table
"Cooks in homes across America will be infected by Giuliano's warmth and passion when they open this book, as I was when I met him over a decade ago."
-- Nobu Matsuhisa, chef-owner of nobu, Matsuhisa, and Ubon restaurants
"Giuliano's How to Cook Italian is the distinct result of the cooking of a family dedicated to the true flavors of the Italian table. Giuliano deals with flavors and products, the two ingredients essential to preparing and enjoying Italian food."
-- Tony May, San Domenico NY
"Giuliano Hazan is as American as apple pie, and at the same time he's as Italian as torta di mele. This unique position makes him the perfect person to explain to Americans how Italians eat -- why food and dining are so wonderful in Italy and how we can re-create the experience here in the United States. Hooray! (Or should I say alè!?)"
-- Jenifer Lang, Cafè des Artistes, New York
Most helpful customer reviews
13 of 14 people found the following review helpful.
An excellent start for cooking Italian
By Stephanie Manley
Giuliano Hazan does an excellent job of putting together a variety of Italian dishes. His book contains dishes of both northern and southern Italy. The book starts with a very good primer on how to cut vegetables correctly, what tools you will need, and information about basic ingredients of Italian cooking. I also like that he limits the recipes to ingredients that can be found in your local "Mega Mart".
I found the primer in the begining of the book to be very helpful. Sometimes just knowing how to prepare or cut a particular ingredient can help take away any intimidation you may have with a new ingredient. He has step by step instructions for cutting up artichokes, onions, and so much more. I also like he takes the time to tell you what tools are essential, he isn't one for useless gadgets. The ingredients that you will need, you will find in a local grocery store. Nothing too exotic will be asked for in this book. It is annoying trying to make a recipe and having to forage for some rare ingredient.
The recipes do span both northern and southern Italian cooking. So often in the United States I think we often feel Italian food is just red spaghetti sauce. Northern Italian food is rich, has unique sauces, and if you haven't tried any northern Italian food, you are missing out. His recipes also do a good job of spanning appetizers, meats, rice, pasta, salads, vegetables, and desserts.
I like that the recipes are written clearly, and are easy to follow. He lists out steps, so you can make sure you are on the right track with his recipes. Also the recipes have ingredients that you are familar with. His recipes are written to where they are almost fool proof.
This is a well put together cookbook. I like that ingredients are easy to find. Recipes are written out clearly, and they are easy to understand. He also does a good job of featuring recipes from northern as well as southern Italy. If you are looking for a book to start out our Italian cooking adventures you will be pleased with this book.
10 of 10 people found the following review helpful.
Italian Perfection
By Ann C. Iverson
I run a hands on cooking school and use Giuliano's newest book, How To Cook Italian, as a foundation for the course. If you want to become an expert on Italian foods, cooking and cooking techniques, and how to make your meals genuninely Italian, you must have this book.
12 of 14 people found the following review helpful.
An Authority Worthy of our Trust
By Justin M. Naylor
In this modern age of information overload, it has become ever more essential to have authorities in different fields whom one can trust. How does one select a title on Italian cooking from the dozens which seem to be published every year? In the realm of authentic Italian cooking, Giuliano is an authority that one can trust.
The son of Marcella and Victor Hazan (acclaimed experts on Italian cooking and wine respectively), Giuliano has shown himself worthy of continuing their legacy with a series of Italian cookbooks (The Classic Pasta Cookbook, Every Night Italian, and now How to Cook Italian). Each book is faithfully dedicated to the true principles of authentic Italian cooking: simplicity, freshness, and flavor. As always with Hazan, the food is the focus. He is not a celebrity chef interested in entertaining his readers, but a cook in the best sense who desires to nourish those he feeds and who use his cookbooks.
The cookbook is wisely laid out in the manner of an Italian meal: appetizers, first courses, second courses, vegetables, salads, and desserts. The cooking is from throughout the varied regions of Italy and, as a result, presents the many different kinds of cooking existing throughout Italy, from the rich and luxorious cooking of Emilia-Romagna in the North to the lively cooking of Italy's Southern regions. Before the recipes is a helpful descriptions of the tools and ingredients one needs to stock a proper Italian kitchen.
The book does have a few faults, however. Although the photography is stunning and beyond improvement, the font and layout of the rest of the book leave something to be desired. There's something overly utilitarian in feel about the book. A more beautifully presented book, such as Marcella Hazan's Marcella Cucina or Mario Batali's Molto Italiano, would have done more justice to the excellent content of the book. I must also admit that I miss the more poetic language of Marcella's books. When reading those, one becomes swept up in the beauty of language as well as food. Perhaps it is unfair to expect from the son what we've come to love in the mother, and perhaps Giuliano's publisher refused such effusiveness. One could only hope in the future for a book which is a little more personal and less textbook like in nature.
Having said this, I in no way mean to lessen the importance or excellence of the book. It fully deserves the five stars I've given it. As a teacher of classic Italian cooking myself, I have become forever indebted to the Hazans for the excellence of their teaching. All of Marcella's and Giuliano's books hold a place of uniqueness in my kitchen, and I would urge anyone interested in Italian cooking to give them a prominent place in theirs as well.
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