Like I needed another book on the shelves

Ingredienti:

Marcella's Guide to the Market 

by Marcella Hazan, Victor Hazan

 

All the good ingredients of cooking described and revealed by the master of Italian home cooking.  Well, not all--she covers vegetables, pasta, olive oil, spices and a few meats used for seasoning, but not cuts of meat or fish.  Her husband says in the introduction that she omitted meats and fish because you really shouldn't buy them on your own--you needed the expert assistance of a butcher or fishmonger.  Which makes sense, even though I don't have that luxury and would have appreciated her advice.  But I'll take her advice on almost everything else.

Her suggestion for cooking carrots, for example, sounds like a definite to-try. 

Slice into thin rounds and braise them very slowly in butter, in a skillet, adding just enough water to keep them cooking without stirring.  Quit when they become wrinkled and colored a deep brown.

Sounds interesting, doesn't it?  I'll probably go back to oven-roasting with a little salt and olive oil, but I'll try hers first.

Don't be misled to thinking this is a cookbook--it isn't. It's all about the ingredients:  choosing, storing, preparing, and appreciating them.  It seems a tiny book, but it's packed with information.  There are about four pages devoted to Pamegiana-Romano and that's one of the longer sections.

I read the book through from beginning to end, but it would make a wonderful gift to a young person just moving out on their own.  If they went to the market and bought a beautiful, red bell pepper, they could then consult Marcella--

Remove the skin by charring it over a charcoal flame....  When it is charred on all sides, close it up in a plastic bag.  Let it steam awhile inside the bag, and when it is cool enough to hold, take it out and pull off the skin.  It will come away easily in shreds. Split open the pepper, remove the white pith and seeds, and cut it lengthwise into broad fillet.  Lay these flat on a plate, sprinkle with salt, and cover with olive oil. It is the simplest and most delectable thing you can do with a vegetable.

That's her advice--I like it.  Simplicity, and flavor.  It's how to cook and it's how to eat. Maybe even how to live.