Departures Magazine, October 2010
In Italy, cooking schools sprout like porcini mushrooms, but few have the credentials of Cooking with Giuliano Hazan. Read more...
Mahshi and Baklava from Hazan Family Favorites
TODAY show May 3, 2012
Giuliano cooks up cabbage stuffed with lamb according to his grandmother's recipe.
Savory, Simple Chicken Dishes
TODAY show - September 16, 2011
Giuliano shares his recipes for chicken filet with roasted peppers and chicken filet with a creamy piquant sauce.
Learn to Make Risotto Two Ways
TODAY Show - October 20,2010
Giuliano prepares two delicious warm, creamy risottos, one featuring rich porcini mushrooms and the other earthy butternut squash.
Attain Bliss with These 30-Minute Pasta Recipes
TODAY show-- May 17, 2010
Giuliano prepares two no-cook sauces for cool summer pastas.
TODAY Show — September 10, 2009
Giuliano Hazan Shares his Passion
The first thing you notice is the kitchen. No, that's not right. The very first thing is the irrationally exuberant chocolate brown poodle named Truffle. The Dog Whisperer would have a lot to say about Giuliano Hazan's canine companion, but once introductions are made, Truffle calms and then it's back to ogling the kitchen.
ForeWord Book Review
Giuliano Hazan's Thirty Minute Pasta — July/August 2009
Unassuming title, common-enough topic, and yet this remarkable project delivers so thoroughly we might momentarily forget Batali, Bastianich, Curti, and other legendary Italian authors. MORE»
St. Petersburg Times — April 5, 2006
One Gentleman of Verona
Gourmet — August, 2005
Giuliano's grandmother called the doctor, who rushed to her home. He examined Giuliano with care. "The boy is fine," the doctor finally said. "He is sleeping. He is content.". MORE»
Giuliano Hazan Leads the Class in Italian Chef Legacy
Pittsburgh Post-Gazette — February 24, 2005
Giuliano Hazan is the son of Marcella and Victor Hazan, long the reigning ambassadors and educators of all foods Italian..MORE»
Counting Her Blessings
Town & Country — November, 2004
One Gentleman of Verona
Lexus.MSN — September, 2004
I was making pasta at Giuliano Hazan's cooking school in Verona, Italy, when his daughter Gabriella, watching me try to artfully incorporate eggs, flour, and water, quietly declared, "I don't think that's right." MORE»
An Italian Classic
Newsweek — June 14, 2004
The approach Chef Giuliano Hazan takes to cooking — few ingredients, simple directions, quick results, and impressive tastes — launched his cookbook Every Night Italian. This same basic philosophy carries over to the kitchen design, which he and his wife Lael planned with efficiency, entertaining, and serious cooking in mind. Step inside their kitchen, and discover streamlined ideas.MORE»
You Are How You Eat
The New York Times –
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