When Marcella Hazan died in 2013, the world mourned the passing of the "Godmother of Italian cooking". But her legacy lives on, through her cookbooks and recipes, and in the handwritten notebooks filled with her thoughts on how to select the best ingredients - Ingredienti. Her husband and longtime collaborator Victor has translated and transcribed these vignettes on how to buy and what to do with the fresh produce used in Italian cooking, the elements of an essential pantry, and salumi.
Before you know how to cook, you must know how to shop. From Artichokes to Zucchini, Anchovies to Ziti, Ingredienti offers succinct and compelling advice on how to choose vegetables, pasta, olive oil, Parmigiano Reggiano, prosciutto, and all of the key elements of Marcella's classic meals. Organic isn't necessarily best, boxed pasta can be better than fresh. Marcella's authoritative wisdom and surprising tips will change the way you cook.
©2016 Marcella Hazan and Victor Hazan (P)2016 Tantor
The narrator spoke with a beautiful clear voice in English and a lovely accent when speaking Italian. Simply perfect. While I think it is possible that after listening, many people will buy a copy of the book to have in the kitchen, nothing can replace the feeling, while listening, that you are actually chatting with Marcella. If you already love Marcella, this is a must-listen. If you don't already love Marcella, you will by the time you get to the end.
Victor Hazan's Dedication and Preface were very touching. Thank you, kind sir, for bringing Marcella to us one last time. She will always be in my heart and at my table.
This book is a treasure trove for cooks who love Italian ingredients and preparations. I felt like Marcella Hazan was my 'nonna' walking me through her own pantry late in life, passing along to me her vast knowledge by identifying each piece of vegetable, cheese, or slice of prosciutto, and telling me about its history, origin, and flavor. She shares her preferences freely and humorously at times ("No balsamic!" she proclaims, especially when talking about salad dressing). She later redeems balsamic by describing really good, aged balsamic and how to use it "with a dropper" (a single drop of good balsamic on a piece of Parmigiano-Reggiano is heaven, she says). I especially enjoyed the sections she shares on good salts and how to use them, truffles (Italian vs. American and the various kinds and seasons), olive oil (always choose one with a harvest date on the bottle), and vinegar (she swears by a good, well-made red wine vinegar for most uses). The narrator has a slight haughty affectation, which doesn't at all reflect Marcella Hazan's real voice or nature, but that was a distraction I could forgive in exchange for the pleasure of listening to this magnificent book.
Report Inappropriate Content