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Which Marcella Hazan cookbook?

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I have to admit that I do not have a Marcella Hazan cookbook. I have read so many accolades to her on Chowhound that I must buy one - but which one?

which one has the 2 lemon chicken recipe mentioned in the post below?

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  1. Essentials of Classic Italian Cooking

    2 Replies
    1. re: Basilgirl

      "Essentials of Classic Italian Cooking" is the one that I use most often. It's a combination of her first book, The Classic Italian Cookbook (which I also have) and More classi Italian Cooking. I would highly recommend it. I also have Marcella Cucina and rarely look at it, as what I am looking for is typically in Essentials (including the roasted chicken with two lemons).

      1. re: DanaB

        Agreed. "Essentials" is the one I keep coming back to. I don't think I've cooked a thing from Marcella Cucina, though I don't know why. It's a nice book, but Essentials always has what I'm looking for.

    2. f
      farmersdaughter

      Definitely "Essentials." It's the best of her books by far, although I do occasionally refer to "Marcella Cucina" and will probably get "Marcella Says" as well.

      1. I aggree with everyone else. "Essentials" is the one I turn to the most often--for everything from week night dinners to dinner parties. I just recived her newest cookbook but haven't had a chance to sit down & dig in so I can't comment on that one yet.

        1. Though you can start with Essentials, not the two very first books that preceded it.

          1. r
            Reared on Home Cookin

            Marcella was on the radio yesterday (see link below)

            "Essentials" is a truly great cookbook, very Italian, but written for Americans. But what might be better for some people, her lastest, "Marcella Says", is designed for people who do not live in NY/Boston/etc. and need ingredients they can find in a white-bread supermarket. She wrote it after she moved to Florida.

            Another interesting cookbook is Italian Classics, from Cook's Illustrated. Where Marcella is great for when you want to experiment, take time, and learn "real" Italian cooking, "Classics" is better for when you need to whip up something for a potluck and you just want it to come out well the first time, and not have to whine "I know next to Aunt Hattie's Mozzarella Stix Fra Diavolo you can't taste the subtle interplay between the milk and the veal, but it's authentic!"

            To give one extreme but actual example: Cook's Illustrated's poleta: stir for 10 seconds every 5 minutes; Marcella's: "...continue stirring for 20 minutes".

            Link: http://www.npr.org/templates/story/st...