![]() Imagine the other gems hiding in her many books - let's all start blogging about those too. ![]() And by we all, I mean not just her fans but most people who've read a food blog in the past 10 years. Marcella changed how we all make tomato sauce: her way is smarter, purer, better. That sauce is what I make for company, for special occasions, and it's also what I make when it's late and I'm cooking for just myself. Kenzi: Marcella taught me the simple art of red sauce. Hannah: Marcella Hazan is the reason I don't own a garlic press. And as for butter, she taught me that pretty much everything is better with a spoonful or two - even pesto. Merrill: Like so many others, Marcella led me to the vital realization that there is no better elixir than tomatoes, onions and butter bubbling together in a pot. ![]() I was heartened to hear he was with her when she died. I always loved how she and her husband, Victor, were a team, with Marcella the creative force and Victor the strategist and translator. And to value water, which she called the "phantom ingredient" in Italian cooking. She got us (or some of us) to understand that pasta dishes are about the pasta, not the sauce. Marcella taught us to use freshly ground black pepper (and may be the first cookbook author to put this term in an ingredient list). ![]()
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