As someone who is taking Italian on Duolingo I really wanted to try some recipes from this cookbook. I think it was cute and fun! Would definitely recommend for someone looking to change things up.

Marcella’s Italian Kitchen A Cookbook by Marcella Hazan

This is an updated edition of Marcella Hazan’s cookbook (2024). In Molly Baz’ foreward, she tells us this was one of the first cookbooks she bought for herself. This is a great starter cookbook, and I would add, a terrific addition to anyone’s collection. Despite cooking for myself, friends and family for decades, this is my first exposure to Hazan’s cookbook/recipes.

I enjoyed reading Hazan’s words of cooking wisdom - discussions on basic ingredients and equipment, many of which include some personal anecdotes; fun to read. She encourages the use of a small number of ingredients without too much spice, which can overpower the flavors of the main ingredients.

Like most cookbooks, recipes are arranged in sections, starting w/”Appetizers and Dishes for Buffets and One-Course Meals”, then “Pasta and Other First Courses” (this section includes helpful information on preparing the dough) ending w/”Sweets, Fruit ,and Gelato” and everything else in between. Recipes are taken from different regions of Italy, so we get a taste of the variations in recipes and variability of flavors.

I made several of the pasta recipes (with store bought pasta – but I plan to try and make some homemade pasta at some point) – all delicious. Fusilli col Sugo dei Pomodori al Forno is one I enjoyed for its simplicity – fresh tomatoes, garlic and parsley. They were all delicious! As I am reviewing an electronic version and I rely on physical cookbook versions, I forgot to bookmark the recipes, so I won’t add any more specifics except to say, I will buy the physical copy of this cookbook.

The only negative – and this is subjective as it may have taken from the “spirit” of a new edition of what I suspect is an old classic – I’d have liked some photographs of the food! It seems, for me, that the photographs make the dish more tempting to try.

Thank you to NetGalley, Marcella Hazan, and Knopf for an advanced copy of this book.

I like how this book was written and it was very interesting.The history behind the recipes. But like it wasn't italian and english and there wa
P Ara GRAPH. About the history of the dish and how it was made. It's very interesting about this type of cooking. I like the vegetable section the best because i'm a vegetarian and i'm gonna try some of those recipes. Some of the regions were also different too as the cooking style. Very well.
A form book

Marcella Hazan is regarded as an expert in Italian cooking, and this reissue of her book has a plethora of recipes. I enjoyed the brief introductory explanations on many of them.
The recipes are in chapters on Appetizers and Dishes for Buffets and One Course Meals; Soups; Pastas and Other First Courses; Fish Courses; Meat Courses; Vegetables; Salads; and Sweets, Fruit, and Gelati.
I would have loved for the update to include photos of some of the dishes. The only photos are black and white of people. I also wished the recipes didn't carry awkwardly onto future pages and/or spreads - there were some places where the intro or end of a recipe was on one page and the bulk of it was on a completely different spread.
In addition, many recipes call for ingredients that may be difficult for some cooks to locate. This is a great book for more serious cooks who want authentic Italian recipes.

I believe that the best way to review any cookbook is by cooking a sample of the recipes inside. However, I live in Asheville. Due to Hurricane Helene and the timing of receiving this review copy, I was unable to cook from the book as I hoped.

That said, the book’s layout is wonderful, and Marcella’s recipes are mouthwatering. I have previously made some of the sauces that appear in this collection. The bolognese is exquisite, and the delicious tomato sauce with onion and butter is my go-to method. I will certainly be purchasing a copy of this volume for myself, and cannot imagine a more definitive Italian cooking reference for any kitchen.

Thanks to the publisher and NetGalley for providing this copy of Marcella’s Italian Kitchen for review considération. All opinions are my own.

Special thanks to Knopf for reissuing Marcella’s Italian Kitchen to celebrate the 100th anniversary of Marcella Hazan’s birth.

I read Hazan’s The Essentials of Classic Italian Cooking last year, and loved it, of course. That book would be accessible to all kinds of cooks, from newbies to experienced chef wannabes.

The Essentials of Classic Italian Cooking combines two volumes previously released separately, and so many recipes that it will likely overwhelm a novice cook. I had hopes that this cookbook, the last one released by Marcella Hazan, the self-taught godmother of Italian cooking in America, with its more manageable 250 recipes, could be a less daunting read.

Alas, no. Marcella’s Italian Kitchen contains a number of ingredients that depend on access to prosciutto (never bacon!), French or Italian food mills, bronze-cut pasta, Italian canned tuna, sole fillets, real Parmigiano-Reggiano — well, you get the idea. Cooks in rural areas might find fewer suitable ingredients than Brooklynites. But do not give up! Hazan still has recipes even for cooks trapped in food desserts. Especially for some trapped in food desserts, as some of her delicious recipes rely on pasta and canned tomatoes. (Even using common pasta, a mediocre extra-virgin olive oil and dried spices, Hazan’s recipes will still be special. Don’t let the perfect be the enemy of the good.)

Newcomers to Hazan will find her strongly opinionated. “In Italian cooking there is no cream of anything soup.” No adding Parmesan to sauces cooked with olive oil. “Chopped parsley in a recipe means chopped flat-leaf Italian parsley leaves.” Don’t chop parsley when wet. Pressed garlic “is not suitable to careful cooking.” Ouch!

Listen, readers, Hazan knows of what she speaks! Her writing can occasionally seem a bit crochety, but there is no cooking advice that’s better or recipes that are more exquisite. The first recipes in the cookbook might strike American cooks as odd; if so, just skip them. I promise there are wonderful recipes to come if you don’t like the initial ones, no matter where you live.

In the interest of full disclosure, I received this book from NetGalley and Knopf, Pantheon, Vintage, and Anchor in exchange for an honest review.

Marcella’s Italian Kitchen: A Cookbook
Marcella Hazan
Publisher: Knopf

Avoid this cookbook if you prefer taking shortcuts or prepackaged foods, or television shows with celebrity personalities with staged food. “Marcella’s Italian Kitchen: A Cookbook” is almost 250 recipes for authentic Italian cooking. There are chapters on appetizers, soups, pasta, fish, meat, vegetables, salads, and sweets. “Marcella’s Italian Kitchen” is more than recipes, it has dos and don’ts, a discussion on the best ingredients and equipment, plus there are hints/tips that are so important and stories that will bring a smile.
This book was first published in 1986, and it has been revised. MS Hazan passed away in 2013, her cookbooks established methods of old Italian cooking to the United States and the United Kingdom.
Thank you NetGalley for the review copy, my reviews are my personal opinions.

I am so thankful to Knopf, Marcella Hazan, and Netgalley for granting me advanced access to this galley before publication day. I really enjoyed the dialogue and plot of this book and can’t wait to chat this one up with my friends!

This book was originally published in 1986 and has been updated. It contains nearly 250 recipes.

The book begins with a discussion of essential ingredients for good Italian cooking. Some sections include interesting anecdotes about ingredients and equipment. One such story that made me chuckle was about a man, in WWII, who realized he had to evacuate to the basement because of an imminent air raid. He rushed to the attic to rescue his precious cask of ancient balsamic vinegar and scrambled to the basement. After he and the vinegar arrived safely in the basement, he remembered that he left his wife in the house. The author also spends a fair bit of text on Parmesan-Reggiano; obviously an important ingredient.

Chapters:
Appetizers and Dishes for Buffets and One Course Meals
Soups
Pasta and Other First Courses
Fish Courses
Meat Courses
Vegetables
Salads
Sweets, Fruits, and Gelati

The recipes are presented in the manner that your friend may pass on a recipe; a list of ingredients, written out instructions with extra information that your friends think would be helpful to you. I find this to be a congenial approach to sharing recipes. For instance: "A little of the stuffing may drop out of the zucchini while you are browning them. Do not be concerned; just leave it in the pan."

This is a great overview of Italian cooking, and a classic.

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This is an updated version of Marcella Hazan's classic cookbook, featuring almost 250 recipes from the different regions of Italy. Although she is no longer with us, her expertise is still greatly respected. Her recipes are just as relevant today. She is a great teacher who makes it easy to cook a truly Italian meal.
Every word in this volume is worthy, the recipes are fantastic. , and the author's love for cooking is palpable on every page. I know that my own skills in the kitchen are improving page by page.. Whether for a home cook or for a restaurant, all the bases are covered. For the most part, the recipes are easy to prepare the instructions are clear and logically laid out, There are hints and practices throughout that will surely result in a successful Italian meal.
Just reading the book made me hungry, and all who ate were definitely satisfied and happy, Chef Hazan has always been regarded as a great teacher and chef, . One thing that really impressed me was her belief that if tomatoes are in season, skip the cans. I listened. It was| great!My risotto was letter perfect and enhanced the pork loin I prepared.
There are so many dishes to prepare here, such as scallopine, bracioline of lamb, a Venetian almond cake(!), heavenly soups, pasta, Marsala wine, eggplant, zucchini, sauces, chicken, ,polenta, beef tenderloin, fish, garlic, seafood, shrimp, clams, and vegetables, all of which are heavenly.
Ho bisogna di mangiare piu. ( I must eat more).
Plus, my kitchen was providing a terrific aroma throughout the house. Oh, what a book! What a teacher! What a meal.

The publisher provided me with an Advance copy, and all opinions and descriptions are my own. Grazie.

This book takes the reader through a master class of cooking taught by Marcella Hazan. She has definite opinions and will let you know exactly how she wants something done. There are wonderful recipes for every skill level. Not all the recipes will be for everyone, but everyone is guaranteed to find many delicious dishes they will want to try out.

My thanks to NetGalley and the publisher for the ARC of this book in exchange for my honest opinion.

This is a true classic cookbook. I think it’s a must have for every cook. I wish it had photos of every dish, but thats not how cookbooks were made in the past.

Marcella Hazan can do no wrong: This book, while it doesn't always feel as exhaustive as some of her others, includes a nice selection of dishes broken up into: appetizers, soups, pasta, fish, meat, vegetables, salads, and sweets. Throughout is Marcella's delightfully authoritative voice, instructing on proper techniques and ingredients, and things that are absolutely unacceptable. Great for collections looking for authentic Italian cookbooks. The kindle file didn't include illustrations or formatting, so hopefully those are nice in the retail copies!
Thanks to the publisher and Netgalley for the arc!

This updated cookbook is definitely authentic. I noticed that reviewers of the original online often used the words bitchy and bossy, and I can see that. Marcella wrote with a rather snobbish and almost rude tone that I don’t think translates that well to modern times. My ARC also didn’t have photos, which was a shame. No nutritional information. Good information, but not a great fit for me or my readers.

Beautiful recipes and a great directions. Personally was a bit disappointed in the lack of pictures of either final dishes or execution on more complex recipes.

Marcella’s Italian Kitchen is filled with wonderful classic and essential Italian recipes that are still relavant and welcome in a modern kitchen. They stand the test (and taste!) of time. There aren’t many pictures, which is pretty true to classic cookbooks like this, so that’s fine with me. The recipes themselves are the stars - classic, rustic, timeless, and delicious.

This is the definitive book for cooking Italian. From equipment to the ingredients to the recipes, this in depth look is the only thing you’ll need to learn to cook Italian food.

May this reprint of Marcella’s opus be a reminder of her brilliant legacy.