![]() In the late 1960s, confident in the skills she had acquired via trial and error, she opened a cooking school. Next, she embarked on writing her first cookbook, The Classic Italian Cook Book, which was published in 1976. One by one, Marcella began to recreate the dishes of her home country, capturing the essence of Italian eating in her new city lifestyle. Uncertain as to how to replicate the experience of food and feast in her new country, she began cooking via memory, recollection, and some old family recipes. ![]() ![]() Growing up in a household where everybody cooked for and around her, Marcella was suddenly a new cook in a new kitchen in 1950's New York City, a very different landscape than the pastoral one she knew as a girl. Like Julia Child was to French cooking, Marcella was a trendsetter - the first to bring practical technique, cultural provenance, and authentic recipes to home cooks seeking to replicate the traditional foods of Italy.īorn in Italy in 1924, she came to the United States as a young married woman faced with the task of cooking for herself and her husband for the first time in her life. Marcella HazanĪ culinary icon, a beloved instructor, and a gracious host, Marcella Hazan is the most well-respected expert on Italian cooking in American kitchens that our country has ever known. It is renewed each day, as we renew our lives. The art of cooking never comes to a standstill. ![]()
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