Ingredienti
Marcella's Guide to the Market
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- ¥1,700
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- ¥1,700
発行者による作品情報
From the inimitable woman who popularized Italian cuisine in America, Marcella Hazan’s simple and elegant manual on how to shop for the best ingredients and prepare the most delicious meals is a must-have for every home cook.
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. Her clear, practical guidance in acquiring the components of good cooking is helpful wherever you choose to shop—in supermarkets, farmers’ markets, specialty food stores, or online.
Based on sixty years of almost daily visits to the market to choose the ingredients of that day’s meal, Ingredienti is a life’s work, distilled—an expression of Marcella’s judgments, advice, and suggestions. Uncomplicated and precise, this volume will be essential to home cooks eager to produce meals in the same delicious style Marcella was the first to introduce to America.
PUBLISHERS WEEKLY
This practical guide to selecting and cooking with high-quality ingredients is an indispensable reference volume for professional and home cooks. Published posthumously, it is the last in a series of books by the Italian-born Marcella (Essentials of Italian Cooking), and her husband, Victor. In this volume, Marcella, an authority on Italian cuisine and winner of the James Beard Foundation's Lifetime Achievement Award, steers clear of recipes, instead offering instruction on how to shop for, store, and cook ingredients. Emphasizing seasonality, she says to reveal, rather than add to, flavors inherent in quality produce from artichokes to zucchini. In the straightforward, authoritative tone that drives all of her classic cookbooks, she explains how to assess ingredients by look, weight, color, and smell while at the market. Along with tips about procuring the best produce, pantry items, salumi, olive oil, and cheese, she shares a list of online sources for specialty items from truffles to the traditional Christmas treat of panettone. The simplicity and purity of Marcella's approach has rightfully earned her the distinction "godmother of Italian cooking" in America. Perhaps best known until now for her classic sauce consisting simply of tomato, onion, and butter, this book links her forever to the value and integrity of ingredients in general. Illus.
