Every Night Italian: 120 Simple, Delicious Recipes You Can Make in 45 Minutes or Less
Every Night Italian: 120 Simple, Delicious Recipes You Can Make in 45 Minutes or Less  -     By: Giuliano Hazan, Marcella Hazan
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Scribner / 2000 / Hardcover

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Every Night Italian: 120 Simple, Delicious Recipes You Can Make in 45 Minutes or Less

Scribner / 2000 / Hardcover

In Stock
Stock No: WW800281

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* This product is available for shipment only to the USA.

Product Information

Format: Hardcover
Number of Pages: 256
Vendor: Scribner
Publication Date: 2000
Dimensions: 9.44 X 8.35 X 0.97 (inches)
ISBN: 0684800284
ISBN-13: 9780684800288

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Publisher's Description

A master teacher in his own right, Giuliano Hazan learned the art of Italian cooking from the authority on Italian cooking—his mother, Marcella Hazan. When his first bestseller The Classic Pasta Cookbook appeared, Newsday exclaimed: “What a good cook he is, and what a clear and useful book he has made. He learned his mother's lessons well.”

In Every Night Italian, he writes for a new generation, addressing the concerns most often expressed by students in his cooking classes: how to make good, authentic Italian meals, with ingredients from the supermarket, when there's not much time to spend in the kitchen. With a pantry of basic Italian ingredients and detailed line drawings of the essential techniques for cutting a pepper, trimming an artichoke, sharpening a knife, and more, Giuliano Hazan teaches home cooks to prepare real Italian food like never before: quickly and easily. The 120 recipes in this book—from appetizers to desserts—each take less than forty-five minutes to prepare.

In his chapter on menu suggestions—Simple Family Menus, Elegant Sit-Down Menus, Buffet and Picnic Menus—which groups complementary dishes, Hazan also teaches home cooks how to organize their time in the kitchen and how to prepare several dishes simultaneously, making it even easier to produce a satisfying and balanced Italian meal for any occasion.

Americans love Italian food because of its genuine flavors and fresh ingredients. Now with the help of Giuliano Hazan, they will be delighted to learn that it has another wonderful virtue: it can be very simple and quick to prepare.

50 drawings of essential techniques

16 color photographs of finished dishes

Author Bio

Giuliano Hazan teaches students "how to cook Italian" at cooking schools throughout North America and abroad; in Italy, together with their partner Marilisa Allegrini, Hazan and his wife have a school in Verona's wine country. Hazan also imports Italian specialties under the label A&H Selections. He lives in Sarasota, Florida, with his wife, Lael, and their two daughters. His website is www.giulianohazan.com. 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.

Editorial Reviews

From the foreword by Marcella Hazan Giuliano shows you how you can put a delicious, heartwarming dinner on the table in less than an hour, as so many Italians do. No one, I think, is better qualified than he to interpret the genuine, life-enhancing flavor of Italian food so that a hurried and harried American cook can confidently and regularly reproduce it.
Shirley O. Corriher food writer, teacher, and author of Cook Wise Breathtakingly delicious, dish after dish -- stunningly quick, with only three or four basic ingredients and easy techniques -- Every Night Italian is an absolute treasure for busy cooks.
Joanne Weir host of Public Television's "Weir Cooking in the Wine Country" This is the kind of food I love to cook! Once again, Giuliano, the consummate cooking teacher, has triumphed with a book chock-full of recipes perfect for every day of the week. Reading through the delicious recipes, I am impressed again and again by the depth of flavor and obvious attention to every single detail. And the best part, they're simple! The next best thing to buying a ticket to Italy is right here between these covers. Bravo!
Biba Caggiano author of Italy Al Dente Every Night Italian does just what a good book should do. It brings you literally into the kitchen. The recipes, which one can find on an Italian table, are straighforward, unfussy, and simple to prepare. They are so delicious. Just try the Sweet and Sour Braised Veal Shanks. I couldn't stop soaking up the sauce with large chunks of bread.

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