Marcella Hazan

I've already got one Hazan dish on the plan for this week. She was a great source of inspiration.

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

Hazan's piece in the collection of essays "How I Learned To Cook" is also a beautiful read.

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!

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!

I have to say of all the choices, tripe would not be mine!
There are several of her cakes I'll be making -- two old favorites and one I've never tried before.

But did you read her description of tripe? We figure it might actually be delicious! And I look forward to hearing about your cakes.

A nice piece from the Times:
http://www.nytimes.com/2013/11/10/magazine/remembering-marcella.html?_r=0&adxnnl=1&rref=magazine&hpw=&adxnnlx=1383760811-ugpMyfvNFaDcZ5u0PiTKMA

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!