Authentic Italian Cookbook: Mastering Classic Italian Recipes & Culinary Traditions | Perfect for Home Chefs & Italian Cuisine Lovers

It's the Italian cook book bible! Get one now, even thou it's used, before they all disappear. Did you see what a new one costs?!!!!Mrs. Hazan made Italian accessible to many non-Italian people all over the globe with this book. The recipes are fantastic, but some lack the insights a beginner could use. For example, her recipe for pasta dough gives exact measurements when in reality you need to increase or decrease the egg and flour depending on how wet or dry your dough is. This is not mentioned. Another reviewer states some conveluded method of soaking her apple fritters with laying them flat and being confused about the bowl size? Well, Mrs. Hazan meant for you to macerate the fruit. Mix the 1/4 sugar with the 2 tablespoons of sugar then toss in a bowl to coat all of the fruit. Cover and let rest to allow the sugar and alcohol to sweat (pull the water out of) the apples.Small details like this would elevate this cookbook to a textbook, but the information available is still a LOT better than you'd find in today's cookbook. The recipes that are shared belong in an era where food was supposed to taste good and dietary restrictions weren't a factor. They're rich and full of flavors!As this book is nearly 50 years old, some will undoubtedly smell musty. Rest it covered in kitty litter (door absorbing) or get baking soda in between as many pages as possible and rest it in a sealed bag for a few days in your fridge.This is one of my favorite cookbooks of all time. Buy it now. Start a mass protest movement until they reprint it!I learned how to make potato gnocchi from scratch with the beautifully drawn illustrations. Super easy, super cheap. Incidentally, I had to repurchase this cookbook because I lost my original in a move somewhere (which I had originally stolen from the book sale at the local public library when I was 14, I know I'm going to hell). Couldn't for the life of me remember the name of the cookbook until I was like 'classic italian cookbook, maybe?' googled it and it was the first hit! Hot dang! Bought it immediately, but wished I had spent the extra 4 dollars on the hardcover.My only problem with this is the actual book itself. Its the size of a sleazy dime store romance novel you pick up at Ralphs. Do yourself a favor and splurge for the hardcover version, it's totally worth every nickel.The book arrived in much better condition than expected. It's a cookbook published in the 80s and I was expecting (and would be completely fine) with a very used condition. But the pages were clean, no stains or tears anywhere. I am very happy with my purchase!Book: Simple introduction to good Italian cooking. This is just the one I needed. I get the rest from Nona on Youtube! I have another large, fancy, expensive Italian cookbook on the shelf with glossy photos of food and Italy, but I can already see that this one will get the most use. The book gets a 5!It took a very long time to get this book. I got it today. 3 stars for slower than desired, but Yay! It's here! delivery :(So happy to have this classic Italian cookbook, which arrived before the due date. Better than "very good" condition, so delighted to have this in my library. Have found several family recipes in a quick perusal of the contents page, which have been eluding me for years. Craig Claiborne states that this book is "indispensable" for the serious Italian cook, albeit a third generation one, whose grandmother was an authentic Tuscan cook. Excellent condition, paper jacket intact. Some may criticize the fact that there are no photos. I, for one, prefer a cookbook with great directions. This one is a classic, written in the '70's when content was more important than "flash."I was very happy with the condition of this book as well as his quickly it arrived. I would absolutely order from this company again!Not sure what the buzz with this woman is but so far my experience with her has been terrible (edition 1984).1. The first item on the chapter "Antipasti" (page 29) is : Baked oysters with oil and parsley. Ingridients: rocks or peebles, oysters, bread crumbs, pepper, olive oil, lemon juice. That's great, but hello, what about parsley ???. Read the instructions too if you like. There is no mention of it.2. I didn't tried the oysters afterall but I tried the pesto (page 133) given the fact that I like basil on a pasta. The recipe called for 2 cups of basil leaves. The sauce came so overwhelming that it is impossible for a normal sensitive nose to be even near it. My kids walked away and I ate it but it took me 2 days to get the residual aroma off my throat.3. How about the Apple fritters page 418. The recipe calls for 3 apples scliced and put in a bowl with 2 tablespoon rum and 1/4 cup sugar. I take it that I am supposed to soak the slices in rum and sugar but it's just too little rum and too much sugar. I do not know what kind a bowl she means but any I tried it only allowed for just a few slices to be soaked and the others would stay up in the air. I finally took the largest and and flatest plate I could find in order to strech the liquid evenly among slices. Even that was not enough and I ended up taking turnes to soak them one by one. In the end following the instructions the slices could not hold the batter anyway and came out flavorless and as melting fried apples, to be eaten with a spoon.Bought for someone else (after reading a fictional book which centred around this book). It was positively received by someone with a cupboard full of cookery books as useful and practical. A plus point is that it is not over endowed with photographs; it's all about the cooking.Lovely book with great heart warming delicious receipes to try!! Looking forward to trying out some classic italian cookingArrived safely in good, if used, condition (as advertised). My friend is already refreshing his memory with a treasured book.Great bookGreat!