Essentials of Classic Italian Cooking

Okay, really this is two volumes in one: The Classic Italian Cookbook and More Classic Italian Cooking by Marcella Hazan. On the other hand, readers can't get enough of Hazan. Prior to Hazan, Italian food in America consisted mostly of red sauce and meatballs the size of your fist. Hazan was the one who introduced Americans to the notion of matching pasta shapes with sauces, pushed the use of seasonal food in Italian cuisine, and created the balsamic vinegar obsession.

One of the finest textbooks of all time, The Essentials of Italian Cookery, taught Americans the principles of Italian cooking. Essentials of Classic Italian Cooking, published in 1992, is a compilation of two older publications by Hazan from the 1970s that have been revised and integrated into one volume. The Essentials of Classic Italian Cooking is an invaluable addition to any kitchen, with hundreds of recipes ranging from soups, pasta, and risottos to delectable meat and veggie entrees.

Link to read: https://www.goodreads.com/book/show/19552