In article >,
Christine Dabney > wrote:

> Hello all,
>
> I don't know if any of you saw the news, but the doyenne of Italian
> cooking (at least in the USA) Marcella Hazan, died today.
>
> I started collecting her books years and years ago, in the early 80s.
> Outside of what little I knew of Italian cooking (gained from the
> Foods of the World series) I learned from her. She was a treasure
> trove of knowledge and good simple Italian food.
>
> For me it was her Roast Chicken with Two Lemons that is fallback
> recipe from her. For others, it is her signature simple tomato sauce.
> I also started learning from her to season my food in layers, from the
> first moment I added salt to the initial ingredients in a dish, to the
> final addition. I think it was Marcella that suggest waiting a few
> minutes to taste after adding salt to a cooking dish: it takes that
> long for the salt to be dispersed in the food and for one to determine
> how much more they need to add.
>
> We will miss you Marcella, but your recipes and food lives on.
>
> Christine

For those of you who haven't read it, I highly recommend her memoir,
"Amarcord." Her rigor and precision came from having a PhD in
biochemistry. In the NY Times obituary, there is a clip of an interview
Mark Bittman did with her.

Arrivederci, Marcella.

Cindy

--
C.J. Fuller

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