•   
  •   
  •   

Food & Drink Love Marcella Hazan? Join Us In Cooking Through Her Classics

18:21  10 august  2018
18:21  10 august  2018 Source:   food52.com

Rescue Me! My Sauce Is Too Salty

  Rescue Me! My Sauce Is Too Salty We've all experienced that dreadful moment when all you can taste in a sauce is salt. Whether you reduced the sauce to a thick sludge or went a little salt happy toward the end of cooking, try to fix it with these tips before you nix it. The antidote depends on the nature of the sauce: for French cream- or butter-based sauces, add more cream or a little brown sugar to neutralize the salt. With tomato-based sauces, brown sugar creates a sweet counterpoint. And for a lighter sauce, such as an herb-based one, squeeze in a little lemon; its acidity will help to balance out the saltiness. Related: Make Marcella Hazan's Iconic Tomato Sauce Tonight The same goes for the state of the sauce, too. If a sauce has been reduced too much, then dilute it (and its sodium level) with unseasoned stock. Adding wine is another option, although it's a little tricky; if the alcohol does not cook out entirely, then the sauce will become bitter. If you choose to add wine, then be prepared to simmer the sauce for a while until the alcohol burns off.

Marcella Hazan 's Tomato Sauce with Onion and Butter is a go-to recipe in many of our kitchens for good reason—it's a beloved (delicious) classic . So it's no surprise that when our Cookbook Club recently voted on the fall titles we 'd cover, her Essentials of Classic Italian Cooking was a runaway

Marcella Hazan 's Tomato Sauce with Onion and Butter is a go-to recipe in many of our kitchens for good reason—it's a beloved (delicious) classic . So it's no surprise that when our Cookbook Club recently voted on the fall titles we 'd cover, her Essentials of Classic Italian Cooking was a runaway

Marcella Hazan's Tomato Sauce with Onion and Butter is a go-to recipe in many of our kitchens for good reason—it's a beloved (delicious) classic. So it's no surprise that when our Cookbook Club recently voted on the fall titles we'd cover, her Essentials of Classic Italian Cooking was a runaway favorite for October's Italian month. It's a couple of months away, but we're already gearing up for all of the pasta dishes (ravioli, rigatoni, lasagna!) and hearty soups and stews (cabbage, lentil, white bean!).

That's not the only essential book on deck though, head on to find out which books won for November and December, how we're shaking things up a bit(!), and all of the details on how to participate in the Club, too.

The $2 Ingredient That Will Make Your Chicken Taste So Much More Flavorful

  The $2 Ingredient That Will Make Your Chicken Taste So Much More Flavorful The $2 Ingredient That Will Make Your Chicken Taste So Much More Flavorful"Of all the ingredients used in Italian cooking, none produces headier flavor than anchovies. … Chopped anchovy dissolving into the cooking juices of a roast divests itself of its explicit identity while it contributes to the meat’s depth of taste.

Marcella Hazan 's Tomato Sauce with Onion and Butter is a go-to recipe in many of our kitchens for good reason—it's a beloved (delicious) classic . So it's no surprise that when our Cookbook Club recently voted on the fall titles we 'd cover, her Essentials of Classic Italian Cooking was a runaway

Perhaps more than any other person, Marcella Hazan is responsible for bringing Italian cuisine into the homes of American cooks . We 're not talking Twenty years ago, when Hazan first exploded into the American consciousness with The Classic Italian Cook Book and More Classic Italian Cooking

a bowl of food and a fork on a plate: The Easiest Tomato Sauce That Won Hearts, Changed Lives© Provided by Food52 The Easiest Tomato Sauce That Won Hearts, Changed Lives

The Easiest Tomato Sauce That Won Hearts, Changed Lives by Katie Macdonald

the schedule

Those of you familiar with our Cookbook Club know that books are always selected by a member vote. This time we decide to try something a little different, every month there will be two options to choose from—one is the result of the popular vote and the other option has been selected by the Club moderators.

October: Italian

  • Popular Vote:Essentials of Classic Italian Cooking by Marcella Hazan
  • Bonus Pick:POLPO: A Venetian Cookbook (Of Sorts) by Russell Norman

a close up of text on a white surface: Marcella's Essentials© Provided by Food52 Marcella's Essentials Marcella's Essentialsa close up of text on a white background: POLPO© Provided by Food52 POLPO POLPO

November: Middle Eastern

Why You Should Add Butter to Your Pasta Sauce

  Why You Should Add Butter to Your Pasta Sauce This pasta sauce recipe comes together with just three ingredients!

“I paid attention to Marcella Hazan .” Mrs. Hazan , a chain-smoking, determined former biology scholar who reluctantly moved to America and went on to Mrs. Hazan embraced simplicity, precision and balance in her cooking . She abhorred the overuse of garlic in much of what passed for Italian food in

Marcella Hazan (née Polini; April 15, 1924 – September 29, 2013) was an Italian-born cooking writer whose books were published in English. Her cookbooks are credited with introducing the public in the United States and Britain to the techniques of traditional Italian cooking .

  • Popular Vote:Ottolenghi Simple by Yotam Ottolenghi
  • Bonus Pick:Shaya: An Odyssey of Food, My Journey Back to Israel by Alon Shaya

a bowl of food on a table: Ottolenghi Simple© Provided by Food52 Ottolenghi Simple Ottolenghi Simplea close up of food© Provided by Food52

December: Holiday & Entertaining

  • Popular Vote:How to Eat a Peach by Diana Henry
  • Bonus Picks:Feast: Food to Celebrate Life by Nigella Lawson and Regarding Cocktails by Sasha Petraske with Georgette Moger-Petraske (Yes, that's two bonus picks!)

a bowl of fruit© Provided by Food52Nigella Lawson posing for the camera© Provided by Food52

fuel for cookbook reading

BodyVideoPlaceHolder_https://www.youtube.com/embed/IjievSNo_tI

how to participate

If you're new to the Cookbook Club, here's a quick primer on how to join in the fun:

1) Get the Book(s)

Buy a book or two—either online or from your favorite local bookstore. Or, if you’re not ready to commit quite yet, check them out from your local library or borrow a copy from a friend.

The French Tomato Dish Daniel Boulud's Mom Made for Him Growing Up

  The French Tomato Dish Daniel Boulud's Mom Made for Him Growing Up Good food is worth a thousand words—sometimes more. In My Family Recipe, a writer shares the story of a single dish that's meaningful to them and their loved ones. Photo by Ty Mecham Daniel Boulud remembers fondly the late summer season in Lyon, when the tomatoes are firm and bulging and brighter, redder, sweeter than they will be for a long, long time. “Like St. Louis is the gate to the West, Lyon is the gate to Provence,” the chef and restaurateur tells me over the phone. As the heat swells for one final wave in New York, he remembers the French family dish that summer’s last sputter always makes him crave. “My mother, my grandmother, everyone has their own interpretation of tomates farcies." The dish, which is essentially stuffed tomatoes, is a Provençal classic. It’s a rather simple recipe coming from the Michelin star–winning chef, known for his towering, complex, and composed French dishes. Still, tomato farcie awakens in him something a more classically elegant meal could never. Marcella Hazan's Tomato Sauce With Onion & Butter by Genius Recipes Brown Butter Tomatoes by Amanda Hesser To make the dish, you start by gathering eight ripe, red, thick-skinned tomatoes and cutting of their tops, careful to save them on the side. Out comes the flesh of each one and in goes a mixture of pork, mushrooms, breadcrumbs, and a medley of herbs and spices. “My mother, my grandmother, everyone has their own interpretation of tomates farcies.

Perhaps more than any other person, Marcella Hazan is responsible for bringing Italian cuisine into the homes of American cooks . We 're not talking As with all of Ms. Hazan 's books except for her latest, ` Marcella Says', my main regret is that I have not read them sooner. All, especially this volume, are

Marcella Hazan died in September at age 89. She had a remarkable life story, retold quite nicely by both Kim Severson for the New York Times and Bonnie S. Benwick for the Washington Post, but was best known for her cookbooks like her 1973 work, The Classic Italian Cook Book, which are

2) Read & Cook

Rather self-explanatory, as this is one of the most important parts of participating in a cookbook club, right? If you’re not sure where to begin, take a page from Assistant Editor (and regular cookbook reader) Katie Macdonald's playbook: she recommends reading through the entire introduction as well as 15 headnotes and recipes to get a feel for the cookbook, and then ideally, cooking at least three recipes.

3) Share Your Opinions

We chat in our Facebook group all month long! Join the Cookbook Club here and post pictures of what you bake from the books and share reviews, too. Fill everyone in on what you thought of the dish (remember to share the recipe name and even the page number, if possible). You can share photos on Instagram as well, just remember to tag them with #f52cookbookclub.

a table topped with a cut in half on a plate: 13 Greek-Inspired Dishes to Enjoy From Sunrise to Sunset© Provided by Food52 13 Greek-Inspired Dishes to Enjoy From Sunrise to Sunset

13 Greek-Inspired Dishes to Enjoy From Sunrise to Sunset by Lindsay-Jean Hard

There's no need to wait until October to get in on the action. The Club is currently cooking through Vefa Alexiadou's Greece: The Cookbook (previously published as Vefa's Kitchen), and September's focus will be Alison Roman's Dining In.

a bowl of food on a plate© Provided by Food52

The 50 Most Historic Restaurants In America .
These restaurants are local legends.

—   Share news in the SOC. Networks

Topical videos:

This is interesting!