Marcella Hazan

Marcella Hazan ( born April 15, 1924 as Marcella Polini in Cesenatico, Emilia -Romagna, † September 29, 2013 in Longboat Key, Florida ) was an Italian-American cookbook author. Her books, which they popularized the traditional Italian cuisine in the U.S., regarded as standard works.

Life

Marcella Polini grew up on the Adriatic Coast of Emilia Romagna in Cesenatico. Your study of biology, she completed a PhD at the University of Ferrara. In the early 1950s she met the Italian-born Victor Hazan, who grew up in Manhattan and married him in 1955 in her hometown. 1956 the couple emigrated to New York, where Marcella suffered a culture shock. She barely spoke English, had never seen a supermarket and missed the markets with their fresh food. Italian food was at that time still as something exotic. The couple moved into a small apartment in Forest Hills, Queens. Marcella, who could not cook until her marriage, it brought up a recipe book of the Roman restaurateur Ada Boni even at. In New York she attended in 1969 a Chinese cooking class. When it was canceled, you suggested the other participants to teach them how to cook Italian. So she began to give cooking classes in her kitchen. Thus began her career as an influential ambassador for the culinary culture of Italy in the United States. Later Marcella Hazan teach master classes, among others, for chefs, for example at the French Culinary Institute in Manhattan (now The International Culinary Center ). First in Bologna, then in a palace of the 16th century in Venice they opened and Victor cooking schools and lived alternately in Italy and in the USA.

Only at the age of early 50s, she wrote her first cookbook titled The Classic Italian Cookbook. 1973 The Art of Italian Cooking and the Italian Art of Eating has been published. It has been compared to Julia Child, who had made known their cookbooks and television programs with an audience of millions of French cuisine. Five more books followed, which also have become classics of the cookbook genre. All she wrote in Italian; her husband- Victor, who has in turn written a substantial guide to Italian wine, she translated into English. Their fifth cookbook Marcella cucina, which was published in 1999 in German translation under the title New recipes and classic Italian cuisine, Wolfram Siebeck recommended in its time - column:

"One has only to read the three pages that the author dedicates the tomatoes to know that she's talking about Tacheles and their readers fooling nothing. Your objective and descriptive type characterizes all her recipes, which thereby uplifting manner are on nachkochbar. [ ... ] There is more common sense in the game, as convey cookbooks in general. "

Marcella Hazan preserved and renewed recipes that reflect the best of regional cuisines in Italy. The Roman dish spaghetti aglio e olio - thin spaghetti with garlic, olive oil, parsley, chilli pepper and nothing else - embodied for them the culinary simple yet complex nature of Italian cuisine. In their last, 2004 book Marcella Says ..., she explained what she meant by this:

"Simple does not mean easy. I can describe simple cooking thus: Cooking did is stripped all the way down to Those procedures and Those ingredients indispensable in enunciating the sincere intentions flavor of a dish [ ... ] I do not cook ' concepts. '. I use my head, but I cook from the heart, I cook for flavor. "

" Simple does not mean easy. I can describe so simple cooking: cooking, that is reduced to the essential procedures and ingredients that are essential to express the actual flavor intentions of a court. [ ... ] I cook any " concepts". I use my head, but I cook from the heart, I'm cooking for flavor. "

She was honored with several industry awards, including in 2000 for lifetime achievement with the Lifetime Achievement Award from the James Beard Foundation, which started at the same time her first cookbook The Classic Italian Cookbook in the Cookbook Hall of Fame.

In the late 1990s, Marcella and Victor Hazan put in a house in Longboat Key, Florida, to rest, where Marcella died in September 2013. The New York Times wrote, for many Americans it was the high priestess of Italian cuisine for more than two decades. Julia Child called my mentor in all things Italian.

Her son, Giuliano Hazan (b. 1958 in Manhattan ), lives as a successful cookbook author and cooking teacher in the USA. As a tribute to his parents, he published in 2012 the book Hazan Family Favorites. Beloved Italian Recipes from the Hazan family to the Marcella wrote the foreword.

Publications

  • The Classic Italian Cookbook, 1973
  • More Classic Italian Cooking, 1978
  • Marcella ' Italian Kitchen, 1986
  • Essentials of Classic Italian Cooking, 1992
  • Marcella Cucina, 1997
  • Marcella Says .... Italian Cooking Wisdom from the Legendary Teacher's Master Classes, with 120 of Her Irresistible New Recipes, 2004
  • Amarcord Unabridged. Marcella Remembers (CD, spokeswoman Concetta Tomei ), 2008
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