'Marcella Hazan' on Serious Eats

Marcella Hazan: Rest in Pizza and Pasta and Everything We Love About Real Italian Food

As someone who is old enough to know, I can say without equivocation that without Marcella Hazan, who passed away last weekend, there would be no real Italian food in this country. That's right. There would be no Mario Batali, no Marc Vetri, no Giada DeLaurentis, no Paul Bartolotta, because all of their food was, at the very least, inspired by Hazan's seminal 1973 book, The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating. Though no longer in print, its spirit reigns strong in the widely acclaimed Essentials of Classic Italian Cooking, written with Karin Kretschmann and published by Alfred Knopf in 1992. More

Let Them Eat: Fruit-Studded Polenta Shortcake

In her introduction to this recipe (originally titled Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts) Italian cuisine high priestess Marcella Hazan writes that James Beard was overcome by this dessert when he traveled to Venice long, long ago. "He was fascinated by this local specialty, whose nuts and dried fruits are redolent of imperial Venice's trading days with the Near East," she wrote. More

Weekend Book Giveaway: 'Marcella Remembers'

The first lady of Italian cooking is undoubtedly Marcella Hazan. Is there any serious eater who has not made something delicious from one of her books? I doubt it. I for one am partial to the pork-cooked-in-milk recipe (sooo good). Hazan has written what is apparently quite a controversial memoir, Amarcord: Marcella Remembers. According to the New York Times, Hazan doesn't shrink from calling out certain members of the food establishment. Thanks to the good folks at Gotham Books, we've got five (5) copies of this snappish, non-warm-and-fuzzy memoir to give away. Just tell us here in the comments of this post what your favorite Marcella Hazan recipe is. Contest will end and comments will close at noon ET, Monday,... More

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