Marcella Hazan

"30th anniversary edition of the classic Italian cookbook"-- Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise--from beginners to accomplished professionals.

One phrase summarized Marcella Hazan's cooking philosophy: "What you keep out is just as important as what you put in." She was best known for recipes listing no more than five ingredients. Yet before you can cook like Marcella, you must know how to shop. From artichokes to zucchini, anchovies to ziti, this book offers succinct, practical advice on how to choose vegetables, pasta, olive oil, Parmigiano-Reggiano, prosciutto, and all of the key elements...