How to Cook Italian is Giuliano's masterwork —
the culmination of 20 years teaching experience — and his most
comprehensive cookbook, with over 225 recipes covering every part of
an Italian meal. Always true to their Italian origins, the recipes also
reflect the reality of the way Americans cook and eat. In How to
Cook Italian Giuliano guides you every step of the way, from how
to shop and equip your kitchen, to how to cook simple and delicious
authentic Italian meals.
"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 a true Italian
cuisine. With more than 225 recipes, 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
Family 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 is 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 alé!?)"
—JENIFER LANG, Café des Artistes, New York
Visit the official publisher's website, SimonSays.
Every Night Italian is a book that can be used 7 days a week.
Those who have been drawn to Italian food because of its satisfying
flavors and healthful ingredients will be pleased to find that it has
another wonderful virtue, it can be very quick to prepare. Most of the
recipes take well under 45 minutes to prepare and the amount of time
required is given at the top of each recipe for easy planning. There
is an "Italian Pantry" section in which Giuliano teaches you
how to shop for the staples of easy Italian cooking, and a section called
"Some Essential Techniques" that guides you with easy to follow
line drawings. A unique feature of Every Night Italian is that
it teaches readers how to organize their time in the kitchen. In the
"Menus" section Giuliano has step-by-step directions to guide
the home cook through preparing complete meals quickly and easily.
"Breathtakingly delicious, dish after dish — stunningly
quick, with only 3 or 4 basic ingredients and easy techniques —
Every Night Italian is an absolute treasure for busy cooks."
— SHIRLEY CORRIHER, food writer,
teacher, author of CookWise
"In Giuliano Hazan's Every Night Italian, every dish
can be made in under 45 minutes — many of them well under. The
ingredients are almost shockingly few. Hazan's cooking expresses eloquently
the reason so many Americans come home from Italy and search in vain
for the sort of food they had over there: the Italians don't muck
things up with a bunch of stuff. ...Because Hazan's cooking is so
true to its heritage and at the same time so welcoming to those of
us not born to any single culinary tradition, Every Night Italian
epitomizes authenticity in a time when global cross-breeding and competition
can yield Kafkaesque complexity or Disneyesque oversimplification.
This food is genius — genius distilled from history."
— THE NEW YORK TIMES BOOK
REVIEW
Visit the official publisher's website, SimonSays.
Nominated for a 1994 James Beard award, The Classic Pasta Cookbook
has been a best-seller with half a million copies in print. It has been
translated in 12 languages and is sold in 16 countries.
Giuliano includes dishes drawn from all regions of Italy and describes
each one, from a mouthwatering Fettuccine al Limone (Fettuccine with
Lemon) to a rich Cavatappi alla Boscaiola (Corkscrew Pasta with Wild
Mushrooms and Tomatoes) with equal passion, tantalizing pasta lovers
with mouthwatering recipes and a straightforward teaching style. Vibrant
color photographs showcase a "Catalog of Pasta," which illustrates
the range of pasta types and shapes, whether store-bought, or homemade.
Through clear, step-by-step instructions accompanied by photographs
of techniques and ingredients, Giuliano also demonstrates how to make
perfect pasta at home.
"Just about everything you want to know about pasta and how
to prepare it from the Italian perspective is given crystal clear
treatment."
— THE NEW YORK TIMES
"Above the scores of others on the subject....make[s] the mouth
water in anticipation."
— CHICAGO TRIBUNE
"All the pasta cookbook any cook needs for a long time."
— DALLAS MORNING NEWS
"Makes poetry of pasta....a must for pasta lovers."
— BALTIMORE MORNING SUN
"Hazan....is an outstanding cook in his own right. Here his
considerable talent is illuminated."
— FOOD & WINE MAGAZINE
