This cookbook is a "bible" of Italian cooking for the American cook. It actually is an updated combination of the author's two best-selling cookbooks--The Classic Italian Cookbook and More Classic Italian Cooking--with 50 new recipes, revised cooking instructions, and new menus. The foccacia and pizza section of this cookbook is relatively small but importantly is guaranteed to be authentic given the stature of the cookbook. Six foccacia variations, pizza dough with toppings for three classic pizzas, and Palermo's stuffed pizza (sfinciuni) recipes are provided. (Format: 7"x9 1/2" hardcover)(ISBN 039458404X)

(Article on Hazan's final cookbook.)