Marcella Hazan's cookbook, Essentials of Classic Italian Cooking, is rather well-worn in our kitchen. Given how many cookbooks we own, this says a lot. Husband loves it and references it often. Her simple tomato sauce is his staple. So it is quite a lovely legacy to leave behind.
Yesterday, Hazan passed away and the New York Times wrote, quite possibly, the most lovely tribute.
She was touted (by Lidia Bastianich) as "the first mother of Italian cooking in America." I grew up in a predominantly Italian community in New York so I knew MANY mothers of Italian cooking. I can definitely appreciate Hazan's contribution to the culinary traditions of not only Italy, but the U.S. I can say so from the hazy and modest confines of my own meager kitchen.
And at The New Yorker. . .