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Marcella's Italian Kitchen: A Cookbook
A personal cookbook from the James Beard Foundation Lifetime Achievement Award-winner and best-selling author that captures every aspect of Italian home cooking—from appetizers to ice cream. • “It’s almost as good as a trip to Italy!” — New York magazine
Including almost 250 recipes, Marcella’s Italian Kitchen brings home cooks the authentic tastes of Italy. Here are Fettuccine with Clams and Zucchini and Veal Scaloppini with Hazelnuts and Balsamic Vinegar, Cauliflower Salad with Red Pepper, Olives, and Anchovies and Amaretti and Custard Cream Semifreddo. Drawing on her experiences growing up in Italy, Hazan has crafted the ultimate guide to Italian food.
Including almost 250 recipes, Marcella’s Italian Kitchen brings home cooks the authentic tastes of Italy. Here are Fettuccine with Clams and Zucchini and Veal Scaloppini with Hazelnuts and Balsamic Vinegar, Cauliflower Salad with Red Pepper, Olives, and Anchovies and Amaretti and Custard Cream Semifreddo. Drawing on her experiences growing up in Italy, Hazan has crafted the ultimate guide to Italian food.
368 pages, Paperback
First published January 1, 1986
26 people are currently reading
580 people want to read
About the author
Marcella Hazan
50 books101 followersBorn 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.
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Displaying 1 - 25 of 25 reviews
November 19, 2024
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.
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.
October 29, 2024
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!
Thanks to the publisher and Netgalley for the arc!
October 3, 2007
Points deducted for bitchiness.
November 30, 2017
Such a charming cookbook filled with personality. Cant wait for my next find!
October 8, 2014
I've been totally obsessed with her Fazzoletti della Nonna, which translates to 'grandmother's kerchiefs' but are baked stuffed crepes, these past couple weeks. And I haven't even made them yet!
PB&J for lunch? No problem. I'll eat it while dreaming of Fazzoletti della Nonna.
PB&J for lunch? No problem. I'll eat it while dreaming of Fazzoletti della Nonna.
July 27, 2011
Although there are a ton of recipes in here I'll never try (veal stuffed with lamb? ew!), there's a bunch that I do want to do. Especially the gelato recipes. Mmm! She's kind of bossy, but I like the way she does things.
May 24, 2008
good but time intensive
March 18, 2009
In Italian cooking there is no cream of anything soup.
July 29, 2011
she is simply the best Italian cookbook writer ever
October 31, 2014
Absolutely a winner. Never had a bad recipe in 35 years. Not enough time to cook it all.
June 24, 2013
3/23/13- i just stumbled on this book at a thrift shop today. It's the 1986 version and in quite good shape.
December 2, 2024
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.
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.
November 10, 2024
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.
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.
Read
December 24, 2024Marcella's Italian Kitchen is an update on one of Marcella Hazan's most loved cookbooks. I have a copy of her Essential's of Classic Italian Cooking from 1992, which is one of my favorite cookbooks on my shelf.
Marcella's Italian Kitchen features updated and modernized recipes from Marcella's original publication. In comparing this to my copy of Essential's of Classic Italian Cooking, I appreciated that there weren't an excess of repeat recipes (America's Test Kitchen, I'm looking at you). The recipes were in a similar format to the cookbook I already have, with simple ingredients and straightforward preparations, which is exactly why I love Hazan's recipes. The recipes that I've prepared, and others that I have bookmarked, don't require any exotic ingredients, specialized equipment, or complex techniques, yet each one is exceptionally delicious and (from my American perspective) authentically Italian.
5/5 stars. Simple preparation using fresh ingredients and yielding delicious results. Upscale comfort food, great for entertaining or a satiating night in.
I received an advance review copy for free, and I am leaving this review voluntarily.
Marcella's Italian Kitchen features updated and modernized recipes from Marcella's original publication. In comparing this to my copy of Essential's of Classic Italian Cooking, I appreciated that there weren't an excess of repeat recipes (America's Test Kitchen, I'm looking at you). The recipes were in a similar format to the cookbook I already have, with simple ingredients and straightforward preparations, which is exactly why I love Hazan's recipes. The recipes that I've prepared, and others that I have bookmarked, don't require any exotic ingredients, specialized equipment, or complex techniques, yet each one is exceptionally delicious and (from my American perspective) authentically Italian.
5/5 stars. Simple preparation using fresh ingredients and yielding delicious results. Upscale comfort food, great for entertaining or a satiating night in.
I received an advance review copy for free, and I am leaving this review voluntarily.
November 16, 2024
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.
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.
December 3, 2018
I was looking for a recipe. I found it in Marcella's Italian Kitchen, which I checked out of the library. The recipe, for a fruit sorbet, helped clarify my thoughts on the use of acids to bring out the flavors of fruits. Then I spent some time perusing the book, which was fun, but more like a trip down memory lane than a new discovery. I've used her formula for seafood risotto for years. I'm not sure if this book is worth acquiring in addition to the several other books by the same author I own, unfortunately all in storage at the moment. I might have to revisit this book at a later date.
November 3, 2024
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.
My thanks to NetGalley and the publisher for the ARC of this book in exchange for my honest opinion.
March 16, 2025
Marcella is the quintessential expert of Italian cuisine. This is real recipes, some might require specialty ingredients and equipment; sometimes that is the best fun of cooking trying new ingredients and equipment. This is a great reference for Italian cooking and everyone should have a copy.
December 9, 2024
Just ordered this and it is amazing! andiamo a cucinare!! ( let's get cooking!)❤️🧄
February 23, 2025
Good basics
Read
July 11, 2025Marcella is incredible. But my cooking will never meet her standards. So I guess it's time to go to Italy. ✈️
October 14, 2025
Going through my cookbook stash to prep for a move, and this one had so many phenomenal recipes that from one page to the next I realized I needed to keep it!
April 15, 2019
As Jacques Pépin is to French cuisine so is Marcella Hazan to Italian cooking. I had the pleasure of meeting her in person at a book signing a few years before she passed. If you are looking for cooking shortcuts or preparing meals using boxed or canned ingredients then move along there is nothing to see here. If you are enamored by TV personalities that dazzle your senses by staging food on big plates in little oblique mounds drizzled with colorful umami droplets then buy some popcorn and enjoy the show. If you are looking for authentic real down home cooking, you've come to the right place. Marcella's passion is food - period. The way she describes it, prepares it, cooks it, and eats it is personal. Her message is always the same; look for the best ingredients cooked in the simplest way to get the maximum flavor. Her commitment to real Italian cooking and her willingness to teach others will remain her legacy.
April 6, 2017
Not my favorite of Mrs. Hazan's cookbooks, but definitely one with good recipes!
Displaying 1 - 25 of 25 reviews