This book was recommended to me by a friend a couple of months ago, and I’ve basically been renewing it at the library ever since. I don’t know if I can properly express how much I love this book. It is full of some of the handiest tips. I’m not really an expert on Italian cuisine, but this book has helped me to understand it. I’m fascinated by what makes something authentic, and I think Marcella Hazan is pretty authentic. I’m also reading her autobiography, so if I find out she’s some kind of poseur I’ll let you know. Oddly enough, I was cleaning out some old papers from a cooking class, and I had written Marcella’s name in the margin. It must have been meant to be! If Ingrid leaves a comment and says this book is no good I’ll find you a different source for Italian cooking, but right now I’m in love with this book!
Recipes Tried: Spinach Pasta, Strawberry Gelato, some of the butter sauces
Pros: This book is full of wonderful tips and explanations. It’s pretty much the encyclopedia of Italian cooking.
Cons: The book might seem a little too big for some people. It might seem overwhelming, but trust me, it’s not!