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.