Classic Italian Cookbook by Hazan Marcella, First Edition (2 results)

Hardcover. Condition: Near Fine. Dust Jacket Condition: Very Good+. George Koizumi (illustrator). 1st Edition Thus; Tenth Printing. Very Near Fine in Very Good+ DJ: The Book shows the mildest shelving at the bottom edge of the decorated boards right at the tip; else flawless; the binding is square and secure; the text is clean. Free of creased or dog-eared pages in the text. Free of underlining, hi-lighting, notations, or marginalia. Free of any ownership names, dates, addresses, notations, inscriptions, stamps, plates, or labels. A handsome, very nearly-new copy, structurally sound and tightly bound, showing a single unobtrusive imperfection. Bright, crisp and clean. Corners sharp. Virtually 'As New'. The DJ shows only the mildest rubbing to the panels; a tiny snag at the bottom edge of the front panel; the price has been clipped; else flawless. Close to 'As New'. NOT a Remainder, Book-Club, or Ex-Library. Large 8vo (9.5 x 6.75 x 1.75 inches). Index. Illustrated with duotone drawings by George Koizumi. Language: English. Weight: 37.5 ounces. First published by Knopf in 1976; this is the tenth printing. Hardback with DJ. ; Large 8vo 9" - 10" tall; xv, 486 pages.

Hardcover. Condition: Very Good. Dust Jacket Condition: Very Good. Jacket and illustrations by Marisabino Russo (illustrator). 1st Edition. First published in the USA in 1978, this is a revised and metricated UK first edition, first impression of 1982. SIGNED AND INSCRIBED BY THE AUTHOR, IN BLUE PEN, ON FFEP 'Best wishes, Marcella Hazan'. Some edge wear to top and bottom of jacket and spine, corners bruised, not price clipped (£9.95), small previous owner's bookplate to ffep, internally clean tight and square, overall a vg+ copy for its age. 404pp. Marcella Hazan (nee Polini 1924-2013), was an Italian cooking writer whose books were published in English. Her cookbooks are credited with introducing the public in the USA and the UK to the techniques of traditional Italian cooking and she is credited for starting the craze for Balsamic Vinegar, something she later regretted as she considered it was being over used. She was considered by chefs and fellow food writers to be the doyenne of Italian cuisine. I have just made my first truly successful Carbonara, thanks to this book! Exceptionally scarce signed. Signed by Author(s).