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Old 09-30-2013, 01:22 PM   #1
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Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,426
Marcella Hazan died yesterday

She was a well-known Italian chef/teacher. The New York Times said in her obituary:

The impact Mrs. Hazan had on the way America cooks Italian food is impossible to overstate. Even people who have never heard of Marcella Hazan cook and shop differently because of her, and the six cookbooks she wrote.
This page includes an excerpt from one of her books that describes the importance of sautéeing aromatics at the beginning of practically every recipe. All beginner cooks should be familiar with these techniques: This Short Passage From Marcella Hazan Made Me A Vastly Better Cook

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 09-30-2013, 02:23 PM   #2
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Location: Massachusetts
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Sad to see her go.

Marcella's cookbook, Essentials of Classic Italian Cooking, is my 'go to' source for Italian cooking. I enjoyed the few times I saw her on TV.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 09-30-2013, 04:45 PM   #3
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I enjoyed her writing and think of her every time I make her basic marinara sauce.

28-ounce can peeled plum tomatoes, no salt or herbs added
5 tablespoons unsalted butter
1 small white onion, peeled and cut in half
Kosher salt

The butter makes a very luxurious sauce.

I try to remember to stick a whole clove in each onion half, always have to mess with a recipe!
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Old 09-30-2013, 05:53 PM   #4
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She truly was the mother of simplicity.
I used to be a racist, but I don't have much interest in it since Dale Earnhardt got killed.
Outside of a dog, a book is a man's best friend. Inside of a dog, it's too dark to read.
Good judgement comes from experience; experience comes from bad judgement.
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Old 09-30-2013, 05:55 PM   #5
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Location: Boston
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Her tomato butter sauce is pretty darn good!

tomato sauce with onion and butter | smitten kitchen
Less is not more. More is more and more is fabulous.
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