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Summary: The truth is on the cover
Review: One of the best things about this book is stated on the cover: "...Delicious Recipes You Can Prepare In 45 Minutes Or Less". It's great to have recipes that are simple yet delicious and also leave some room for nice presentation.I'm a fairly novice cook but I've found the directions in the book to be simple to follow, and the finished products have come out looking great as well as tasting great. So far I have only tried about a half-dozen of the many recipes, but it's already a winner to me. In particular, Hazan's recipe for parmesan cheese encrusted rack of lamb is so simple and tasty at the same time that it makes you wonder why we pay so much for lamb in a restaurant.
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Summary: What inspired me to write this book.
Review: The inspiration to write this book came from students in my cooking classes. Many would tell me how they loved to cook but only had the time to do it on weekends or on special occasions. I decided I wanted to write a book about how Italian food can easily be prepared even every night without having to spend a lot of time in the kitchen. I hope you will enjoy using this book as much as I have enjoyed putting it together. Buon appetito!
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Summary: Very usable Italian cookbook for home cook
Review: The recipes are very easy to follow, delicious and the ingredients are easily accesible. The cooking techniques and preparations are straightforward and easy enough to follow. Each recipe come with an estimate time to prepare it from start to finish and it really does falls within that time limit. I can easily use 70% of the recipes in this book for everyday cooking, not just for special occasion.
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Summary: Amazing, relatively quick dishes
Review: 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.
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Summary: The ultimate book for Italian food lovers
Review: This book belongs on every Italian gourmet's shelf. The recipes include some of the most beloved Italian dishes, all delicious and easy. The recipes are clearly written and easy to understand and many ingredients are commonly found in most kitchens. This is for anyone who appreciates and wants to experience authentic Italian cooking without spending a lot of time. With 120 recipes to choose from, variety poses no problem.
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Summary: WILL MAKE A MASTER CHEF OUT OF ANYBODY
Review: This book is amazing. Provides wonderful dishes with just the right number and combination of ingredients.
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Summary: a must buy
Review: This book is one of my cookbook "foundation" books. Perfect for the cook who lacks confidence in the area of Italian cooking, but knows fabulous Italian food when s/he eats it. Lots of tips that push a dish from being "good" to "fabulous". I use it at least once a week.
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Summary: Outstanding
Review: This is a wonderful cookbook. I bought it about 2 months ago and I've cooked quite a few of the recipes. The best part about the book is that Hazan tells you what you need in your pantry all the time. Most of his recipes call for the same ingredients so you do not have to run to the market all the time. In addition he keeps the recipes simple so so many ingredients do not frustrate you.
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Summary: A Must Have for Every Italian Cook
Review: This is the third Hazan book I've purchased. I have his mama's Classic Italian Cooking (Marcella Hazan) and his Classic Pasta, also a must have. When I traveled on one of many trips to Tuscany, I enjoyed a particular dish one night at the home of friends (16 people at the table), and discovered the Italian version of Classic Pasta on his kitchen counter. When I got home, I opened my neglected english version and found the recipe. As Emeril says "Bam" and the rest was perfect cooking history. I've amazed skeptical Italian friends with my new found skill - thanks to Giuliano. His book Every Night Italian is even more fun. As the other reviews put it, prep first, then you'll get it. The red/yellow bell pepper risotto, the asparagus/shrimp risotto, the cover recipe - holy smokes, the compliments FLOODED in. Giuliano gives perfect instructions and you can't miss. Don't miss this book, I give it for gifts now. Don't miss Classic Pasta either. Ingredients matter, get the best oil and cheese and freshest food you can find. Ciao for now!
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Summary: No recipe I wouldn't cook 10 times.
Review: While "45 Minutes or Less" might be meant for faster chefs, it usually takes me 15 minutes just to get the ingredients together. Hazan, however, provides great "do while" instructions everywhere possible in the recipes as you read them, so you can essentially get everything ready for step x+1 while step x is going. The Spaghetti with Tomatoes and Anchovies recipe previously mentioned is indeed fantastic and the first recipe I ever bought anchovies for. It definitely wasn't the last. The zucchini recipes in this book are all fabulous. Almost every recipe in the book is incredibly simple. The homemade sausage recipe and the accompanying recipes were so simple yet they tasted fabulous and received raves from my consumers. All of the recipes have an introduction with a tip, origin, or just a memory of the dish. Hazan is the real deal and the ingredients in these dishes are easy to find at any decent grocery store. Better yet, get a good bottle of olive oil and the best ingredients at your local Italian market and start impressing everyone.
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