PDF Ebook Ingredienti: Marcella's Guide to the Market
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Ingredienti: Marcella's Guide to the Market
PDF Ebook Ingredienti: Marcella's Guide to the Market
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Review
"Much is said about using the very best ingredients to make the very best food, but few can boast having the undisputed queen’s voice in their head when shopping or preparing a dish… Marcella’s blues-singer voice is as clear in this indispensable tome as it was when we shared lunches over the years. Her wit, her supreme and hilarious sarcasm and most of all her complete confidence in choosing the precise and exact best ingredients from the infinite number of things available to the modern cook make this book the perfect handbook to carry shopping everywhere and anywhere." (Mario Batali)"This book serves as a warm tribute to Marcella, who had passion and high expectations for sourcing the best ingredients for her soulful cuisine. A timeless reference for any serious home cook.” (Daniel Boulud)"An indispensable reference volume forprofessional and home cooks." (Publishers Weekly)"Marcella Hazan inspired a generation … This little volume offers a treasury of lifetime observations to serious, inquisitive cooks.” (Booklist)"INGREDIENTI isn’t so much a cookbook as it is a manual, with evocative descriptions, about choosing even commonplace ingredients with care... The small white volume epitomizes Marcella’s lifelong devotion to simplicity.” (Danica Kirka Associated Press)"A wonderful, practical and deeply poignant book... the perfect retroactive companion to [Marcella's] cookbooks. Ingredienti is also laced with occasional asides from Victor, which come like beautiful footnotes to their long life together." (Amy Scattergood Los Angeles Times (Cookbook of the Week))"A compact trove of sound, personal advice about selecting, storing and using produce, condiments, cheese, cured meat and other marketbasket essentials." (Florence Fabricant The New York Times)"Leave it to Marcella to help me see standby ingredients in a whole new light... you'll feel like you're rubbing elbows with her in the kitchen." (Anna Roberts PopSugar)"A new little handbook from an old master... you will find bushels of guidance to help make you a better cook... Hazan's words stay in the head. They give steady encouragement to the hand reaching for the glory of the season." (Debbi Snook Cleveland Plain Dealer)"A simple, modest summary of how to choose, prep, and store a selection of Italian [food]... it got me thinking." (Eugenia Bone Wall Street Journal)
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About the Author
Marcella Hazan (1924-2013) was born in Cesenatico, a fishing village on the northern Adriatic shore of Italy. She studied for a career in the sciences and received two doctoral degrees from the University of Ferrara in Emilia-Romagna. In 1955 she married Victor Hazan, an Italian-born American, and moved with him to New York, where she began teaching Italian cooking classes in her apartment. In 1973 she published her first cookbook, The Classic Italian Cook Book, which introduced Americans to authentic Italian food. Her cooking schools in Italy draw students from around the world. Hazan was the recipient of two Lifetime Achievement Awards (from the James Beard Foundation in 2000, and the IACP in 2004) and a knighthood from her own country. She was the author of five additional classic cookbooks and a memoir.Victor Hazan, Marcella’s lifelong collaborator and writing partner, is an authority on Italian wine and food. He is the author of Italian Wine. He lives in Longboat Key, Florida.
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Product details
Hardcover: 256 pages
Publisher: Scribner; 1st edition (July 12, 2016)
Language: English
ISBN-10: 145162736X
ISBN-13: 978-1451627367
Product Dimensions:
5 x 1 x 7 inches
Shipping Weight: 11.4 ounces (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
79 customer reviews
Amazon Best Sellers Rank:
#84,870 in Books (See Top 100 in Books)
Not a cookbook, but a book for cooks. The concept of food, it's history, and how it becomes, are far more important than a mere recipe. I have been cooking almost 47 years now and, for the most part, recipes are behind me now. Technique is embedded. It is the ability to envision a meal from what is at hand, what is offered in the market, and what the seasons hold for me that raises the experience of making and sharing food past the point of mere cooking and towards artistry.This book offers an approach to creating food, something at once so ethereal, so fleeting, to an experience as old and profound as our history allows.So read about the reverence for food and its components from an old hand. Learn that, whether you prepare Italian or Japanese or whatever food you eat, that the common thread is your knowledge and abiding honor of the meaning you give to food and that food gives to you.
Whether you should purchase this book not will depend on why you are buying the book. If you are a fan of her work, as I am, then you definitely want this book. I own every book written by Marcella Hazan. Her comments and opinions are a joy to read; and I love her emphasis on real, unpretentious Italian cooking. However, if you are thinking you will learn new insights about Italian ingredients or that this book has recipes then you may be disappointed. There are no recipes and the information contained can be had in other sources. Having said that; if you love Marcella's candor and strong opinions then this is a must buy book. The culinary world lost a true advocate for honest cooking and tradition..
Each chapter discusses an individual ingredient, spinach, parmesan cheese, pasta, anchovies, etc. and describes how to find the best ones, suggestions for simple preparations and her own bias for and against how to use them. It's delightful. I plan to buy more copies for gifts for my friends. I have it by the bed and read one or two chapters each evening. This is NOT a cook book.
"Ingredienti" surpassed my expectations. And I expected a lot from Marcella and Victor Hazan.I have a pretty good working knowledge about ingredients and cooking, having spent a fair amount of time cooking and reading about such things over the years, but, still, there is much to be learned in this book.I also found this a touching tribute to her by her husband, friend, and partner for sixty years, Victor.
I received this small, but rather thick, book which is chock full of information about vegetables eaten in Italy as well as here. Don't be put off by the fact that there are no recipes. Each vegetable is so finely described that you ( well, me) will come away from reading with a firm grasp about how to shop and use each one. A perfect addition to my cookbook library which will will teach me what I need to brush up on. Grazie, Marcella.
This is such a charming book! I originally bought it as a gift, but I liked it so much that I kept it for myself. Reading it makes me feel like I'm sitting at the kitchen table with the author, sharing a cup of coffee and swapping culinary know-how. It's alphabetized according to ingredients, and includes vegetables, meats, spices, and other items. Marcella shares her wisdom and experience regarding each ingredient - whether it's storing/handling, prepping, or cooking it. This is a great little reference to keep on my cookbook shelf!
This is a lovely little book which expounds on notes left by Marcella Hazan. Although useful in term of cooking, it is a fun read even if without the time in the kitchen. I have been cooking fairly complicated Italian dishes for 30 years and learned a lot. I am giving it as a gift also
When I first saw this book, I knew it would be a good gift for Veronica, my son's fiancee. She's an excellent cook and this book is everything you want to know about ingredients used in Italian cooking.
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