The art of cooking never comes to a standstill. It is renewed each day, as we renew our lives. Marcella Hazan

{HISTORY}

A culinary icon, a beloved instructor, and a gracious host, Marcella Hazan (1924-2013) was the most well-respected expert on Italian cooking in American kitchens that our country has ever known. Like Julia Child was to French food, Marcella was a trendsetter - the first to bring practical technique, cultural provenance, and authentic recipes to home cooks seeking to replicate the traditional foods of Italy. 

Born in Italy in 1924, she came to the United States as a young married faced with the task of cooking for herself and her husband for the first time in her life. Growing up in a household where everybody cooked for and around her, Marcella was suddenly a new cook in a new kitchen in 1950s New York City, a very different landscape than the pastoral one she knew as a girl in Italy.

Uncertain as to how to replicate the experience of food and feast in her new country, she began cooking via memory, recollection, and some old family recipes.  One by one, Marcella began to recreate the dishes of her home country, capturing the essence of Italian eating in her new city lifestyle.

In the late 1960s, confident in the skills she had acquired via trial and error, she opened a cooking school. Next, she embarked on writing her first cookbook, The Classic Italian Cook Book, which was published in 1976. A runaway bestseller, Marcella's easy-to-follow instructions and wonderfully engaging voice seduced readers into the charming, symbiotic relationship between food and feeding that comes so easily and naturally to the traditional Italian table. Inspired by her well-received debut, Marcella published a follow-up cookbook in 1978, More Classic Italian Cooking. 

In this wonderful cookbook, Marcella shares more recipes from her beloved homeland. This time making sure she covered every corner of the country, providing home cooks with the same kind voice, engaging storytelling and authoritative instruction that we have come to know and love as Marcella's way of cooking.  

{SPECIAL FEATURES} 

- 1980 Edition, 4th Printing (July)

- 496 pages

- Contains over 250 recipes 

- Illustrated throughout with drawings by Marisabina Russo

- An expanded version from her original 1978 edition. this one includes a revised section on making pasta at home

{CONDITION}

In lovely vintage condition. This cookbook is clean and bright throughout with no cooking spots, stains or notations, The dust jacket is completely intact. The spine is tight and all pages are securely bound. 

{SIZE}

Measures 9.5"inches (length) x 6.75" inches (width) x 1.75" inches (thickness) and weighs 2.7 lbs. 

{FOR THE COLLECTOR}

Looking for other traditional Italian cookbooks? Find these here.