How to Cook Italian Summary and Reviews

How to Cook Italian
by Giuliano Hazan

How to Cook Italian
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Book Summary Information

Author: Giuliano Hazan
Edition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2005-10-25
ISBN: 0743244362
Number of pages: 448
Publisher: Scribner

Book Reviews of How to Cook Italian

Book Review: An Authority Worthy of our Trust
Summary: 5 Stars

In this modern age of information overload, it has become ever more essential to have authorities in different fields whom one can trust. How does one select a title on Italian cooking from the dozens which seem to be published every year? In the realm of authentic Italian cooking, Giuliano is an authority that one can trust.

The son of Marcella and Victor Hazan (acclaimed experts on Italian cooking and wine respectively), Giuliano has shown himself worthy of continuing their legacy with a series of Italian cookbooks (The Classic Pasta Cookbook, Every Night Italian, and now How to Cook Italian). Each book is faithfully dedicated to the true principles of authentic Italian cooking: simplicity, freshness, and flavor. As always with Hazan, the food is the focus. He is not a celebrity chef interested in entertaining his readers, but a cook in the best sense who desires to nourish those he feeds and who use his cookbooks.

The cookbook is wisely laid out in the manner of an Italian meal: appetizers, first courses, second courses, vegetables, salads, and desserts. The cooking is from throughout the varied regions of Italy and, as a result, presents the many different kinds of cooking existing throughout Italy, from the rich and luxorious cooking of Emilia-Romagna in the North to the lively cooking of Italy's Southern regions. Before the recipes is a helpful descriptions of the tools and ingredients one needs to stock a proper Italian kitchen.

The book does have a few faults, however. Although the photography is stunning and beyond improvement, the font and layout of the rest of the book leave something to be desired. There's something overly utilitarian in feel about the book. A more beautifully presented book, such as Marcella Hazan's Marcella Cucina or Mario Batali's Molto Italiano, would have done more justice to the excellent content of the book. I must also admit that I miss the more poetic language of Marcella's books. When reading those, one becomes swept up in the beauty of language as well as food. Perhaps it is unfair to expect from the son what we've come to love in the mother, and perhaps Giuliano's publisher refused such effusiveness. One could only hope in the future for a book which is a little more personal and less textbook like in nature.

Having said this, I in no way mean to lessen the importance or excellence of the book. It fully deserves the five stars I've given it. As a teacher of classic Italian cooking myself, I have become forever indebted to the Hazans for the excellence of their teaching. All of Marcella's and Giuliano's books hold a place of uniqueness in my kitchen, and I would urge anyone interested in Italian cooking to give them a prominent place in theirs as well.

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