It is also, of course, a book of excellent, incredibly simple, and kosher Italian recipes. Essentials of Classic Italian Cooking (Hardcover) Marcella Hazan. This is a book for anyone interested in food or war history, disappearing traditions, and this largely unknown part of Tuscany's Maremma, on the border of Lazio. While olive oil is often used in cooking, higher quality extra virgin olive oil is used as a garnish to add a peppery flavor. But what really makes this such a special book is Machlin's moving memoir that recounts a “vanished way of life” with old black and white photographs and menus of Jewish celebrations. These 12 essential ingredients create the foundation of Italian cuisine. A BON APPETIT BEST BOOK OF THE YEAR A beautiful new edition of one of the most beloved cookbooks of all time, from the Queen of Italian Cooking (Chicago Tribune). It also includes lost specialties of this part of Tuscany, like borricche (cinnamon pastries) and sfratti (honey and walnut logs). In it you’ll find ricotta-filled pizza, deep fried artichokes (her 'hymn to an artichoke' essay is one of my favorite pieces of food writing) and fried mozzarella sandwiches, pappa al pomodoro, polenta pasticciata (a hearty peasant dish of baked polenta with porcini mushroom and cheese sauce), beet risotto (“add rice and cook, stirring with a wooden spoon, until rice begins to make a sharp, dry noise”) and gems like olio di arrosto (oil from a roast). Her first cookbook is full of unfussy, simple family recipes, a wonderful mix of Tuscan, Roman and Jewish specialties.
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