Marcella Hazan is the best companion when cooking Italian food. She is the author of six cookbooks, but the 1980 edition of her very first, THE CLASSIC ITALIAN COOKBOOK, is my favourite. I love the way she tells us a story about each recipe, and always uses its Italian name as well as the translation.**Like all good nonnas, Marcella doesn’t mince words. Her straightforward instructions are the next best thing to actually watching the recipe being prepared. When things get a little tricky, (think, gnocchi and artichokes!), she adds little demystifying sketches that encourage us to ‘have a go’.
Consult Marcella when you want to authenticate (and simplify!) the latest recipe creations in foodie magazines. She won’t let you down.
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