Friday, June 29, 2012

Marcella hazan

  • LONGBOAT KEY, Fla. (AP) — At a time when overcooked spaghetti and Chef Boyardee defined Italian food for most Americans, Marcella Hazan dared them to try a bite of something new. That was roughly 40 years ago.
  • (Oshkosh Northwestern)
  • This is what Marcella Hazan opined about veal tonnato, veal in tuna sauce. Having it recently, it certainly makes for an especially fine dish when the temperatures are high outside. I was somewhat curious why it is relatively tough to find on restaurant menus.
  • (Examiner)
  • By Leanne Italie.
  • (ABC News)
  • Her twin brother, Mimmo, died before her. No immediate family members survive. Her culinary path was not unlike that of the cooking teacher and author Marcella Hazan, who also came to the United States with no intention of pursuing a food career.
  • (New York Times)
  • By Entertainment Writer Ryan Pearson. AP Photos, AP Video, AP Audio. FOOD-MARCELLA HAZAN LONGBOAT KEY, Fla. — Though 88, officially retired and wrestling with back and other health issues, cookbook author Marcella Hazan continues to teach.
  • (Washington Examiner)
  • Hughes, who fell in love with Italian cooking while training in Italy with cookbook author Marcella Hazan, was an early subscriber to seasonal vegetables, handmade pasta, and other traditions that are now commonplace.
  • (The Boston Globe)

No comments:

Post a Comment