Love Marcella Hazan? Join Us In Cooking Through Her Classics

August 10, 2018

Marcella Hazan's Tomato Sauce with Onion and Butter is a go-to recipe in many of our kitchens for good reason—it's a beloved (delicious) classic. So it's no surprise that when our Cookbook Club recently voted on the fall titles we'd cover, her Essentials of Classic Italian Cooking was a runaway favorite for October's Italian month. It's a couple of months away, but we're already gearing up for all of the pasta dishes (ravioli, rigatoni, lasagna!) and hearty soups and stews (cabbage, lentil, white bean!).

That's not the only essential book on deck though, head on to find out which books won for November and December, how we're shaking things up a bit(!), and all of the details on how to participate in the Club, too.

the schedule

Those of you familiar with our Cookbook Club know that books are always selected by a member vote. This time we decide to try something a little different, every month there will be two options to choose from—one is the result of the popular vote and the other option has been selected by the Club moderators.

October: Italian

Marcella's Essentials

November: Middle Eastern

Ottolenghi Simple

December: Holiday & Entertaining

how to participate

If you're new to the Cookbook Club, here's a quick primer on how to join in the fun:

1) Get the Book(s)

Buy a book or two—either online or from your favorite local bookstore. Or, if you’re not ready to commit quite yet, check them out from your local library or borrow a copy from a friend.

2) Read & Cook

Rather self-explanatory, as this is one of the most important parts of participating in a cookbook club, right? If you’re not sure where to begin, take a page from Assistant Editor (and regular cookbook reader) Katie Macdonald's playbook: she recommends reading through the entire introduction as well as 15 headnotes and recipes to get a feel for the cookbook, and then ideally, cooking at least three recipes.

3) Share Your Opinions

We chat in our Facebook group all month long! Join the Cookbook Club here and post pictures of what you bake from the books and share reviews, too. Fill everyone in on what you thought of the dish (remember to share the recipe name and even the page number, if possible). You can share photos on Instagram as well, just remember to tag them with #f52cookbookclub.

There's no need to wait until October to get in on the action. The Club is currently cooking through Vefa Alexiadou's Greece: The Cookbook (previously published as Vefa's Kitchen), and September's focus will be Alison Roman's Dining In.

See what other Food52 readers are saying.

  • Joyce
  • KDH9966
  • Nancy
  • Deb
  • Lindsay-Jean Hard
    Lindsay-Jean Hard
I like esoteric facts about vegetables. Author of the IACP Award-nominated cookbook, Cooking with Scraps.


Joyce October 21, 2018
Sounds wonderful, however not a fan or participant of Facebook. Is there anyway to accommodate us non-Facebook users? Thank you for your consideration and apologies for creating work for anyone.
Lindsay-Jean H. October 22, 2018
Hi Joyce - I hear you, before I started these Clubs I had deactivated from Facebook, but reactivated to create them. I never regretted it, the clubs are wonderful, supportive, uplifting corners of Facebook, but I know that that still isn't for everyone. I'm no longer with Food52 or managing the Clubs, but there is some activity around them on Instagram, and occasionally articles here, but Facebook is the prime spot for most of the action.
KDH9966 August 14, 2018
All 3 of the books were among my choices so I am super excited for the coming months!!
Lindsay-Jean H. August 14, 2018
Nice! I am too!
Nancy August 13, 2018
In my trifecta (or hat trick) of best Marcella Hazan recipes I keep making:
the tomato sauce,
her pasta from scratch (so easy and reliable),
her pesto Genovese. Red white & green, yah!
Lindsay-Jean H. August 13, 2018
That's my kind of hat trick!
Deb August 10, 2018
This is such a great list of cookbooks! I couldn’t be happier and can’t wait to start.
Lindsay-Jean H. August 13, 2018
Hooray, glad you're excited, we are too!