Marcella Cucina, 1997, First Edition: Huge, lavish cookbook written by Marcella Hazan with photography by Alison Harris. Published by HarperCollins Publishers. Hard cover book with dust jacket, both in mint condition. 471 pages.
Hazan opens the book with a discussion of the market and the importance of fresh ingredients. Her second chapter is fascinating: “Three Elements of Taste: Olive Oil, Parmesan, Salt,” where she talks about varieties of each and how to chose the right one. Then, she has chapters on appetizers, soups, pasta, risotto and polenta, fish, pultry and rabbit, meat, vegetables, salads, and desserts. Again, both book and dust jacket in mint, never used condition.
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