Frances Bissell

Food writer

Adapted by Anna Del Conte. Here, for the price of one, we have two exceptional Italian writers and cooks. Long before there were telly chefs, travelling the length and breadth of the country, there was Marcella, and there was Anna. In limpid prose, with clear instructions, absolutely authentic and gimmick-free, some of the vast repertoire of Italian cooking is revealed, with charm and elegance. I cannot leaf through the book without wanting to go and cook. I would not dream of using any other recipe for ragú. Who needs pictures?

Mark Mardell

Journalist

My wife, long before she was,saw me reading this in the office of a long dead company and we bonded over Italian food. I only occasionally consult this and its successor these days but her vibrant Italian dishes are now bred in my bone.

Geraldene Holt

Professional food writer and broadcaster

Still one of the pinnacles of the literature on Italian cooking, Marcella had a true gift for conveying essential information and valuable insights about how to cook. Her Afterthoughts contain wise words from an inspirational teacher.

Aliza Green

Chef and author

I had the pleasure of meeting and working with Marcella Hazan after her book inspired the owners of a soon to open Northern Italian restaurant to hire her as their consultant and hire me as their chef.

Barbara Sweeney

Food writer

I learned to cook Italian food from the redoubtable Hazan – and also to respect and enjoy vegetables. These Italian recipes deliver flavour, even the simplest, time and time again.

Jenny Linford

Food writer

Lucid, elegantly authoritative, conveys the Italian sensibility when it comes to food, as well as detailed, impeccable recipes. Truly a classic.

Fergus Henderson

Chef

It works! Interestingly, for someone aspiring to be a British chef, I have found this to be the most useful of books.

William Grimes

Obituary writer and former restaurant critic

Marcella Hazan. Absolutely indispensable. You will wear it out several times in the course of a lifetime.

Ken Hom

Chef

Marcella through her classic book taught me what a great cuisine Italian can be.

Valentina Harris

Author and Chef

Because of her absolute honesty

Rachel Laudan

A Food Historian Cooks

Andrew Langley

Food writer

Jill Norman

Author and editor

Romy Gill

Chef and owner of Romy's Kitchen

Ruth Rogers

American born British Chef who owns and runs the Michelin Star Italian restaurant, The River Cafe

Bob Granleese

Food Editor, Guardian Weekend

Cathy Barrow

Author of the food blog Mrs. Wheelbarrow's Kitchen

Russ Parsons

Food columnist of LA Times

Barbara Haber

Author and food historian

Alice Fotheringham and Catherine Gazzoli

Director (Alice) and Founder (Catherine) of Baby's Taste Journey

Lindsey Bareham

Author and writer

Allegra McEvedy

Chef, writer and broadcaster

Alexander Lobrano

Author, Hungry for Paris

Andrew Zimmern

Creator, executive producer and host of the Bizarre Foods franchise on Travel Channel

Ruth Reichl

Writer, former editor-in-chief of Gourmet Magazine

Sheila Dillon

Food journalist

Tom Conran

Restaurateur

Sue Hines

Group Publishing Director, Allen & Unwin/ Murdoch Books

Henrietta Green

Food Writer & Consultant

Sonia Cabano

Author, former chef & TV cook/presenter

Russell Norman

Restaurateur, writer, broadcaster

Harry Lester

Cook and restaurateur

Rose Levy Beranbaum

Author

Clark Wolf

Consultant and writer

CJ Jackson

Principal and Chief Executive, Billingsgate Seafood School

Paul Kahan

Executive Chef and Partner

Theo Randall

Chef/Patron of Theo Randall at the InterContinental

Shuko Oda

Koya Bar Head Chef

Anna Del Conte

Food writer

Colman Andrews

Food writer and editor

Carina Contini

Chef

Linda Pelaccio

Culinary historian

Sara Lee Schupf

Lover of great cuisine

Gary Allen

Food writer and historian