A while back Skip suggested getting Hazan's cookbook, "Essentials of Classic Italian Cooking." One might say she was the "Julia Childs of Italian Cooking". Though Marcella never got a her own tv cooking program, yet appeared on tv frequently.
We are enjoying both reading the book and the recipes in it.
We only recently learned that a documentary had been made on her life and her cooking. Last night we watched it...and I did not fall asleep. A good covering of her life and foods, as she lived back and forth in Italy and in America. It includes a lot of actual film of her.
Perhaps two of the most simple recipes in this book, an edited combination of her first two books, are her red sauce and the roast Lemon Chicken.
Thanks Skip, for bring Marcella Hazan into our kitchen. Brad
* Documentary: "Featuring archival footage and stills, interviews and cooking demonstrations from featured chefs, Marcella follows Hazan’s life, starting with her early years in Italy as a scientist to her marriage to Victor Hazan in 1956 before immigrating to New York a few months later. The film, which was recently recognized with the James Beard Award for Best Documentary, features interviews with Jacques Pépin, Danny Meyer, Lidia Bastianich, Shola Olunloyo, Steve Sando, April Bloomfield, Hazan’s widower and writing partner Victor Hazan and their son Giuliano Hazan."
Edited by - rinemb on 10/08/2025 08:20:58
The film is indeed fun for foodies, particularly those familiar with Marcella's work.
Several things in it stood out to me. She was somewhat similar to Julia, with some notable differences.
Julia grew up in very comfortable circumstances. Marcella didn't.
Neither came from "foodie" backgrounds - their skills were self-discovered and self-developed, somewhat later in life.
Both had husbands who basically shelved their own careers in furtherance of their wives' success.
Julia was a savvy and charismatic celeb who could make even the most boorish feel reasonably welcome. Marcella had more of an acid tongue and didn't suffer fools gladly.
It is interesting how much of what we think is Italian fare, often very Americanized by Italian immigrants, somewhat based on products available and/or affordable to Italians in America. One case I read…spaghetti and meatballs is not “Italian”. Rather it is an Italians in America invention. Brad
