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Ingredienti : Marcella's guide to the market / Marcella Hazan and Victor Hazan ; illustrated by Karin Kretschmann Lubart.

by Hazan, Marcella.

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Scribner, 2016.

Cooking, Italian.

Food habits -- Italy.

Cooks -- Italy -- Anecdotes.

Grocery shopping -- Italy.

9781451627367 (hc.)

Alternate title:

Marcella's guide to the market

First Scribner hardcover edition.

xiii, 238 pages : illustrations ; 19 cm.

Includes bibliographical references.

Artichokes -- Arugula -- Asparagus -- Beans -- Beets -- Broccoli -- Cabbages -- Carrots -- Cauliflower -- Celery -- The chicory family -- Cucumbers -- Eggplant -- Fennel -- Garlic -- Green beans -- Horseradish -- Lacinato kale -- Leeks -- Mushrooms -- Onions -- Peas -- Peppers -- Potatoes -- Radishes -- Rapini aka broccoli rabe -- Spinach -- Stinging nettles -- Sunchokes aka Jersalem artichokes -- Swiss chard -- Tomatoes -- Truffles -- Zucchini -- Pasta -- Risotto rice -- Extra virgin olive oil -- Parmagiano-Reggiano -- Pecorino Romano --- Tuna packed in olive oil -- Anchovies, capers, chilis, spices, and herbs -- Red wine vinegar -- Butter and lard -- Bread crumbs -- Salt -- Tomato paste -- Bottarga -- Pine nuts -- The sweet tooth -- Prosciutto crudo -- Prosciutto cotto -- Guanciale -- Pancetta -- Caul fat -- Cotechino and zampone -- Lardo.

"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. When Marcella Hazan died in 2013, the world mourned the passing of the "Godmother of Italian cooking." 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. 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. One phrase summarized Marcella Hazan's cooking philosophy: "What you keep out is just as important as what you put in." She was best known for recipes listing no more than five ingredients. Yet before you can cook like Marcella, you must know how to shop. From artichokes to zucchini, anchovies to ziti, this book offers succinct, practical advice on how to choose vegetables, pasta, olive oil, Parmigiano-Reggiano, prosciutto, and all of the key elements of classic Italian cooking. Marcella's authoritative wisdom and sometimes surprising tips will give cooks the foundation they need to prepare meals with simplicity and clarity. Marcella Hazan (1924-2013) was born in Cesenatico, a fishing village on the northern Adriatic shore of Italy. She studied for a career in the sciences and received two doctoral degrees from the University of Ferrara in Emilia-Romagna. In 1955 she married Victor Hazan, an Italian-born American, and moved with him to New York, where she began teaching Italian cooking classes in her apartment. In 1973 she published her first cookbook, The Classic Italian Cook Book, which introduced Americans to authentic Italian food"--Provided by publisher.

Lubart, Karin Kretschmann.

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