The Best of Italian Cooking Author:Nika Standen Hazelton Nika Standen Hazelton, known and trusted by homemakers for her superb cookbooks and magazine articles, has turned her expert hand to the art of Italian cooking. Encompassing far more than the American idea of the Italian national diet--South Italian spaghetti and tomato sauce--this book offers the very best dishes from Minestrone alla Milanese ... more »to Sicilian Christmas or Easter Cake. The whole joy and variety of Italian food is laid before us.
But the reader is not just presented with a plethora of recipes for the same dish. Mrs. Hazelton has in every case selected the one recipe she considers to be truly the best. Each recipe, though adapted to American measures and the modern kitchen, retains the special touches that make a dish authentic and delicious. The recipes are clear and precise, fully explained by a woman who grew up in Italy and who knows kitchens. They tell where to find unusual ingredients or what may be substituted, what pitfalls to avoid, and how the final product should look and taste.
...This is the book for the beginning or veteran cook, for anyone who is looking forward to a trip to Italy or reminiscing over a past one, for everyone who likes the adventure of trying delicious new foods.
Nika Standen Hazelton is the cookbook reviewer for the New York Times Book Review, and has written a large number of the good cookbooks in kitchens today. Her contributions include Reminiscence and Ravioli, The Continental Flavor, The Art of Cheese Cookery, The Art of Danish Cooking, The Art of Scandinavian Cooking, The Art of Swiss Cookery, and The Baking Book. She edited the popular Encyclopedia of Cookery for Woman's Day magazine, and has written articles for many magazines,including House and Garden, Venture, and the New Yorker.« less