More Classic Italian Cooking

by Marcella Hazan

These two hundred twenty new recipes, gathered from all areas of Italy, feature foolproof instructions for baking Italian bread, revised directions for making fresh pasta, and new ideas for sauces and stuffings

Genres: Cookbooks, Cooking, Food, Italian Literature, Nonfiction

496 pages, Hardcover

First published January 1, 1978

About the author

Born in 1924 in Italy, she later moved in New York where she founded a cooking school specialized in traditional Italian cooking. She published her first cooking book, The Classic Italian Cook Book, in 1973.

Reviews

[Susan · Rating 5 out of 5]

Any cookbook by Marcella Hazan is amazing. This one's especially good. Every single recipe I've tried works beautifully and, tho' I don't cook that much, I feel like it's a how-to book when it comes to Mediterranean cuisine.

[Leah · Rating 4 out of 5]

See re vol. 1

[Linda · Rating 2 out of 5]

This was once considered a classic but the recipes have become so common that I found nothing new to intrigue me. As I am weeding my collection,this one is easy to let go.

[Kristen · Rating 3 out of 5]

Almost all of these are takes on recipes from her Essential cookbook. The format of this one (a short paperback) isn’t the most practical either. Recipes are good, just a little redundant from other books.