![]() “The chicken, they were arriving from the farmer and they were alive. “I never saw a supermarket in Italy,” she told Linda Wertheimer in an interview with National Public Radio in 2010. Hazan began navigating a bewildering city that shopped and cooked in ways that were completely foreign. Hazan worked at his family’s business, and Mrs. He moved back there from New York in his 20s.Īfter returning to New York, Mr. Her tomato sauce, enriched with only an onion, butter and salt, embodies her approach, but she has legions of devotees to other recipes, among them her classic Bolognese, pork braised in milk and her minestrone.īut she was determined to cook for her new husband, a dapper man from a family of Manhattan furriers, who had been born in Italy. She abhorred the overuse of garlic in much of what passed for Italian food in the United States, and would not suffer fools afraid of salt or the effort it took to find quality ingredients. ![]() Hazan embraced simplicity, precision and balance in her cooking. “She was the first mother of Italian cooking in America,” said Lidia Bastianich, the New York restaurateur and television cooking personality. Even people who have never heard of Marcella Hazan cook and shop differently because of her, and the six cookbooks she wrote, starting in 1973 with “The Classic Italian Cook Book: The Art of Italian Cooking and the Italian Art of Eating.” ![]() ![]() ![]() Hazan had on the way America cooks Italian food is impossible to overstate. She had been suffering from emphysema for many years, and had severe circulation problems, her husband, Victor, said. ![]()
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