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Marcella Hazan has died. I have long loved her books and her manner of cooking, beginning years back when I took a copy of The Essentials on a long train trip and found myself reading it like a novel. I propose to dive back into her lovely books and cook some of her good food in tribute to a great lady. Want to join me?
Here's a nice piece on her from the Times...
http://www.nytimes.com/2013/09/30/dining/Marcella-Hazan-dies-changed-the-way-americans-cook-italian-food.html?hp -
Another nice piece on Ms Hazan
http://www.elizabethminchilliinrome.com/2013/09/marcella-hazan-1924-2013.html#more -
I have always considered her Essentials the only Italian cookbook you really need to have. Furthermore, as a cookbook it is a model of the instructional type regardless of cuisine.
Here is another tribute
http://www.theguardian.com/lifeandstyle/wordofmouth/2013/sep/30/marcella-hazan-matthew-fort-tribute -
I am so ignorant -- I had not heard of her before I came across her obit in the NYT. But her obit I read with fascination. I'll be looking for her books now, and considering her books as good candidates for our cooking club!
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October 26 is cook-with-Marcella day:
http://www.mrswheelbarrow.com/2013/09/october-26-dinner-party-celebrate-marcella-hazan-and-cook-for-people-you-love/ -
My cooking club is still going strong, and I decided we would use Marcella Hazan's "Essentials of Classic Italian Cooking". So far, one of my friends has selected her recipe for tripe!
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But did you read her description of tripe? We figure it might actually be delicious! And I look forward to hearing about your cakes.
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I've never cooked tripe but I've eaten it and it can indeed be delicious. It's a bit like tofu, not intrinsically very interesting but can be combined with all sorts of yummy ingredients. It has a bad reputation from the traditional English style, which involves white sauce and can be disgusting!
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