Leave a Comment

* Copy This Password *

* Type Or Paste Password Here *

{ 1 comment… read it below or add one }

Gabriella Berggren July 30, 2012 at 4:00 pm

Dear Marcella Hazan,

My husband has always been interested in food and cooking. In fact, I think I fell for him because he whipped up an impromptu four-bean casserole the first time I visited him when we were in our early 20s. He loves the classic French cuisine, but a few years ago he said he wanted to learn Italian cooking but all the recipe books were just full of glossy pictures, and loads of panoramas, and not enough nitty-gritty information about the genuine time-proven cooking that women did in the household. Anyway, I found your book, The Essentials of Classic Italian Cooking, when I was looking for a no-nonsense introduction to food from that part of the world. This is now the most important book in our bookish home. It’s my favourite book too, because even if I don’t do much cooking I’ve never before eaten so well! We’ve tried many of the recipes, from the ambitious Bolito Misto to the more everyday pasta sauces and vegetable dishes, and everything is delicious. Even I have learned a thing or two about how to treat the raw materials and the importance of doing things properly and letting them take their time. So a heart-felt thank you for your fantastic contribution to food culture in general, and to the quality of my life (and that of Magnus, my husband). We’ve also recommended it to several friends and have given it to young family members setting up their own homes.
Yours sincerely,
Gabriella Berggren