![]() And I found mine in Marcella’s “The Essentials of Classic Italian Cooking.” All I had to do was follow her instructions to the letter, and success was pretty much guaranteed. Fresh ingredients were not in the picture having grown up in New York in the fifties, I had pretty much accepted my mother’s theory that any food item not wrapped in plastic was probably covered with germs. The little cooking I did usually involved frying in Wesson oil and saucing with Paul Newman salad dressing. ![]() There was one huge problem-I was a terrible cook. I returned from the trip determined that, for the rest of my life, I would eat only the way I had during those three weeks of culinary bliss. Twenty years ago, my wife and I went to Italy for our honeymoon and I discovered the wonders of Italian food. On Sunday, the great Italian chef and cookbook author Marcella Hazan died, at the age of eighty-nine. ![]()
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