Every Night Italian: Every Night Italian

by Giuliano Hazan

Book Overview

A master teacher in his own right, Giuliano Hazan learned the art of Italian cooking from the authority on Italian cooking--his mother, Marcella Hazan. When his first bestseller The Classic Pasta... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0684800284
• Release Date: January 2000
• Publisher: Scribner
• Length: 256 Pages
• Weight: 1.75 lbs.
• Dimensions: 9.1" x 0.9" x 8.1"

Customer Reviews

Excellent Book

I have had this book for a few years now. A good sign is that the pages are starting to fall apart. I use this book a lot - there are some recipes that I cook on a regular basis like the Shrimp and Linguine. This is a great book for people who don't have a lot of time but like to cook fresh, good food although there are some fancier recipes for dinner parties etc. A lot of the recipes are very simple and quick to make but taste so delicious. Even a simple Tomato and Onion Spaghetti tastes great when made fresh. My favorite recipes include the Snapper with Tomatoes and Olives, Chicken breast with 3 Peppers, and Grilled Lamb Chops with a Lemon and Vinegar Sauce. Definitely a book worth having.

Amazing, relatively quick dishes

These dishes are tremendous. We've made some very successful meals of them and 1) they are relatively quick, 2) easy in that they require only a handful of ingredients, 3) taste better than most decent restaurants. The cover dish -- linguine with shrimp and cream -- is something I'll make over and over; the salmon with capers and anchovies had me pounding the table; and the squash risotto will probably replace potatos forever. I know these sound a bit extravagant -- they are -- but the recipies are not intimidating. If you're comfortable with a skillet you should be fine. Great addition to a shelf of Italian cookbooks and the one that finally took me beyond pasta dishes. Oh but, I also highly recommend the author's Pasta Cookbook.

Just What You Need for Weeknights

I took a cooking class with Guiliano Hazan and was struck by the simplicity of his technique yet excellent flavor of everything he taught us how to make -- far better food than I've had in any highly touted restaurant. Though I am an excellent cook and have used all his mother's books, his is a user-friendly revelation for it demystifies Italian food and shows how easy it is to make great food. Don't miss the risotto with shrimp and asparagus, the lamb shoulder braised with tomatoes, the zucchini with fresh mint, the Sicilian orange tart. You will dine splendidly during the week as you never have before. Grazia Guiliano!

Delectable, quick and simple recipes

I received this book as a gift and have already made several recipes, to rave reviews. The instructions are refreshingly clear, with plenty of explanation and cross-references. The recipes tend to be the simple, mouth-watering, almost rustic type, with fresh ingredients and fairly fast cooking times. I especially like the fact that many of the recipes have a different twist; the artichoke/potato gratin-ish casserole is a good example of a simple yet unusual and incredibly delicious dish. Most of the recipes are quick and simple enough to make on a weeknight after dinner, although some require a lengthier cooking time (in a Clintonesque example of verbiage, the title refers to preparation time, as opposed to preparation and cooking time together. But this is spelled out at the beginning of each recipe). A terrific addition to the library of any cook.

A FANTASTIC BOOK!

I've received EVERY NIGHT ITALIAN from an American friend of mine who wanted to persuade me that in America you can learn excellent Italian cooking. You can bet I was very skeptical about that, and at first I didn't even take a single look at the book. But a few days later, just out of curiosity, I took it in my hands...and I tried. Well, how can I say, it struck me. Altho I'm fairly young, I believe myself to be a first rate cook (at least that's what people say), but this book prooves that I'm nothing more than an ordinary laywoman. I don't know how this American guy (even if his mother and his first name are Italian) can have such a deep and brilliant knowledge of Italian cooking, but he has! Believe me, he's an absolute master, and his book is an absolute must.