![]() Regardless of where you'd like to go in Italy, Hazan has drawn the map to get you there, capably leading the way. The thing that these dishes have in common is their immediacy: nothing fancy, just humble ingredients elevated into earthy, elemental, immensely appealing plates. ![]() For recipes like these, Hazan begins where the home cook would begin, not in the kitchen but at the butcher, explaining exactly which cut of meat to ask for and how to have it prepared. Others, like ossobuco, or Milanese-style braised veal shank, could serve as centerpieces for elaborate midwinter dinner parties. Hazan had a few recipes for the classic sauce, and they are all outstanding. Featured in: Tell Us Your Favorite Marcella Hazan Recipe Save Advertisement Ingredients Yield: 2 heaping cups, for about 6 servings and 1 pounds pasta 1 tablespoon vegetable oil 3 tablespoons. ![]() Some recipes, like Hazan's iconic recipe for tomato sauce with onion and butter, are dead simple and would easily work for weeknight cooking. ![]() There are no photos, but Karin Kretschmann's line illustrations lend specificity to Hazan's detailed instructions for tasks like preparing artichokes or cleaning squid. ![]() Where many of today's cookbooks are orgies of color, photo-heavy and lush, Essentials is a book strictly for cooking, rather than coffee-table admiration. ![]()
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