Books about Marcella from Amazon.com

Perhaps more than any other person, Marcella Hazan is responsible for bringing Italian cuisine into the homes of American cooks. We're not talking spaghetti and meatballs here--Hazan's cuisine consists of polenta, risotto, squid braised with tomatoes and white wine, sautéed swiss chard with olive oil and garlic.... Twenty years ago, when Hazan first exploded into the American consciousness with The Classic Italian Cook Book and More Classic Italian Cooking, such recipes were revolutionary. With time, however, these classic dishes have become much-beloved family favorites.

Now a new generation is ready to be introduced to Marcella Hazan's way with food, and in Essentials of Italian Cooking Hazan combines her two earlier works into one update and expanded volume. In addition to the delicious collection of recipes, this book serves as a basic manual for cooks of every skill level. Recipes have been revised to reduce fat content, and a whole new chapter full of fundamental information about herbs, spices, and cheeses used in Italian kitchens--as well as details on how to select specific ingredients--has been added. New chapters, new recipes--who could ask for more than Essentials of Italian Cooking?.
Price: $16.95 [Notify me when price goes down.]

Student tested and faculty approved, BUSN breaks new ground in the Introduction to Business market, delivering a riveting design that captivates students and powerful resources that save instructors valuable time. Written by longtime Intro to Business instructors who know firsthand the needs of today's instructors and students, this unique first edition provides a more student-focused--less linear--learning model that truly engages students. Its traditional material is presented in a vibrant, very nontraditional format. More "casual magazine" than "formal textbook," this lively design will intrigue and inspire students by incorporating less dense textual material and a more visual presentation of key concepts. The graphics, page layout, and design speak specifically to today's students, enticing them to keep turning the pages. Streamlined and well balanced, the text covers all core Introduction to Business topics in a succinct 18 chapters--including a unique chapter on Business Communications. In addition, the text is unrivaled in its cohesive integration of text and supplements. Robust resources--including an extremely interactive website--help students learn to study, communicate verbally and in writing, and master chapter concepts. Helping you keep students motivated in the classroom--even if they're not business majors--BUSN provides the most efficient instructor tools available, including a syllabus builder and database of instructional material. With BUSN, your students will be prepared and engaged..
Price: $49.45 [Notify me when price goes down.]

In Italy there are no mothers who are bad cooks. Can this be possible? In the case of Giuliano Hazan, whose mother is Marcella Hazan, yes. Marcella is the doyenne of Italian cookbook authors published in the United States. And Giuliano is no slouch, either. Though his first cookbook, The Classic Pasta Cookbook, is lamentably out of print, it is a laurel upon which he could have rested. Fortunately, Giuliano Hazan appears to be a restless man. "I learned to cook because I like to eat well," he writes in Every Night Italian. "Satisfying food does not have to be complex or take a long time to prepare. Often the simpler it is the better it tastes, and simplicity is what Italian cooking is all about." To this end, Hazan has compiled a collection of Italian recipes any cook can serve to any family every night of the week.

He wisely opens his book with two sections: "The Italian Pantry," a list of all the basic ingredients to have on hand, and "Some Essential Techniques," such as chopping an onion, cutting a pepper, trimming an artichoke, and boning and filleting a chicken breast. The book is then divided by appetizers, soups, pasta and rice, fish and shellfish, meats, vegetables, salads, desserts, and menus--120 recipes total, all flavor-heightened and with an eye cocked at the clock. Chicken Braised with Porcini Mushrooms has a substantial sound, and yet you are only looking at 20 minutes of prep time and 60 minutes from start to finish, leaving plenty of time for a Insalata Caprese with tomatoes, mozzarella, and basil. Hazan's version of Ribollita, the classic Tuscan soup, takes two-and-a-half hours from start to finish, but only 30 minutes to prep. The Bucatini with sausage and onions is a straight shot at 30 minutes, start to finish. Spend a little time with this book, master the recipes, and you will no doubt find yourself agreeing with Giuliano Hazan that Every Night Italian is a perfectly plausible idea. --Schuyler Ingle.
Price: $8.45 [Notify me when price goes down.]

Guerrilla Multilevel Marketing delivers 100 low cost marketing tactics for bringing in an endless stream of qualified prospects after your warm list is exhausted. It simplifies marketing so that anyone can get immediate results and teach others the system. It helps you gain and sustain momentum in your business. It builds confidence in yourself, your products and your opportunity. It teaches you how to get people to commit. It gives you more than 50 excuses for following up. It lets you focus on your strengths by choosing only tactics suited to you..
Price: $11.92 [Notify me when price goes down.]

This 3^rd edition of The African-American Odyssey includes not only a CD-ROM-bound into every book (which incorporates over 150 documents in African American history), but also has a broadened international perspective, expanded coverage of interaction among African Americans and other ethnic groups, and new material on African Americans in the western portion of the United States. Free access to Research Navigator is included. This allows readers to access this powerful research tool with one site. Written by leading scholars, The African-American Odyssey is a clear and comprehensive narrative of African-American history, from its African roots through the Civil War through modern times. This book places African-American history in the context and at the center of American History. Balancing accounts of the actions of African-American leaders with investigations of the lives of the ordinary men and women in black communities, exciting and readable coverage includes: African-American history from its African origins to the sixteenth century and the beginning of the forced migration of millions of Africans to the Americas. Succeeding chapters present the struggle of black people to maintain their humanity during the slave trade and as slaves in North America during the long colonial period. It continues through the Civil War and the beginning of Reconstruction, and continues through the Civil Rights movement to discussions of black life at the dawn of the 21^st century. This is a compelling story of survival, struggle, and triumph over adversity. Readers will learn an appreciation of the central place of black people and black culture in this country, and a better understanding of both African-American and American history.

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Price: $27.95 [Notify me when price goes down.]

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A book designed for readers interested in the environment, this is an excellent source for Earth science information about hazardous Earth processes which affect virtually everyone living on this planet. Interesting and well-written, this book includes broad coverage of many natural hazards, including earthquakes, volcanoes, flooding, landslides, coastal erosion, extreme weather, and wildfires. For those interested in a comprehensive book about our environment and the impact of natural hazardous processes; also useful as a reference work for science writers and editors..
Price: $44.99 [Notify me when price goes down.]

The food publishing event of the season: Beloved teacher and bestselling cookbook author Marcella Hazan tells how a young girl raised in Emilia- Romagna became America’s godmother of Italian cooking.

Widely credited with introducing proper Italian food to the English-speaking world, Marcella Hazan is as authentic as they come. Raised in Cesenatico, a quiet fishing town on the northern Adriatic Sea, she’d eventually have her own cooking schools in New York, Bologna, and Venice. There she would teach students from around the world to appreciate—and produce—the food that native Italians eat. She’d write bestselling and award-winning cookbooks, collect invitations to cook at top restaurants, and have thousands of loyal students and readers—some so devoted they’d name their daughters Marcella. Her fans will be as surprised and delighted by how this all came to be as Marcella herself has been.

Marcella begins with her early childhood in Alexandria, Egypt, where she broke her arm. After nearly losing the arm to poor medical treatment, she was taken back to her father’s native Italy for surgery. There the family would remain. Her teenage years coincided with World War II, and the family relocated temporarily to Lake Garda— not anticipating that it would be one of the war’s greatest targets. After years of privation and bombings, Marcella was fulfilling her ambition to become a doctor and professor of science when she met Victor, the love of her life. They married and moved to New York City. Marcella knew not a word of English or—what’s more surprising—a single recipe. She began to attempt to re-create the flavors of her homeland. She took a Chinese cooking class in the early ’60s with women who asked her to teach them Italian cooking, and she began to give them lessons. Soon after, Craig Claiborne invited himself to lunch, and the rest is history.

Amarcord means “I remember” in Marcella’s native Romagnolo dialect. In these pages Marcella, now eighty-four, looks back on the adventures of a life lived for pleasure and a love of teaching. Throughout, she entertains the reader with stories of the humorous, sometimes bizarre twists and turns that brought her love, fame, and a chance to change the way we eat forever..
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