?Every home needs at least one Marcella Hazan Italian cookbook. Her new memoir deserves to become as classic as her recipes.?
?"O Magazine"
?What is striking about this memoir is the quiet way that preparing food, something Hazan almost took for granted in her first 30 years, became the thing she had to offer the world.?
?"Los Angeles Times"
?Hazan's memoir is a terrific history of the expansive, postwar period when Americans were still learning the difference between linguine and Lambrusco, and an engaging chronicle of professional perseverance, chance and culinary destiny.?
?"Publishers Weekly"
"Every home needs at least one Marcella Hazan Italian cookbook. Her new memoir deserves to become as classic as her recipes."
-"O Magazine"
"What is striking about this memoir is the quiet way that preparing food, something Hazan almost took for granted in her first 30 years, became the thing she had to offer the world."
-"Los Angeles Times"
"Hazan's memoir is a terrific history of the expansive, postwar period when Americans were still learning the difference between linguine and Lambrusco, and an engaging chronicle of professional perseverance, chance and culinary destiny."
-"Publishers Weekly"
aThis story is a real inspiration to me, how a small town girl became the empress of Italian cooking.a
--Isaac Mizrahi
aMarcella Hazan's memoir is as delicious as her food. Full of affection, friendships and deep connections to her roots, she ladles a grand minestrone into our bowls.a
--Frances Mayes, author of "Under the Tuscan Sun"
aReading this evocative memoir will perceptibly elevate oneas senses and make one appreciate Marcella Hazanas fascinating journeyafrom girlhood in Italy to womanhood in America, from relative obscurity to her certain fame in the food world.a
--Pamela Fiori, "Town & Country"
aMarcella Hazan has done for Italian cooking in the United States what Julia Child did for French cuisine and James Beard for traditional American cooking. I think of her as the Johnny Appleseed of real Italian cooking.a
--Burt Wolf, Television Journalist
aA fantastic book, by a splendid lady whose classic Italian cooking shaped, more than any other person, this British Chef cooking British food.a
--Fergus Henderson, Director & Chef, St. John Bar and Restaurant, London
"This succulent memoir makes you realize just how much the making of Marcella has to do with the making of dinner every night in America."
--Dorothy Kalins, Founding Editor of "Saveur"
aMarcella Hazan is an icon in the American food world, and her one-of-a-kind experience makes her own story not only compelling but truly marvelous.a
--Patricia Wells, author of "The Paris Cookbook" and "The Provence Cookbook"
aMarcella Hazan's memoir is a gripping, elegantly written tale of a life full of surprises, exotic backgrounds, captivating people and generous helpings ofgood things to eat and drink -- plus the touching, authentically 20th century romance of the marriage of a small-town Italian Catholic to a Sephardic Jew.a
--Paul Levy, award-winning journalist and author of "The Official Foodie Handbook"
aMarcella Hazan's memoir is as delicious as her food. Full of affection, friendships and deep connections to her roots, she ladles a grand minestrone into our bowls.a
--Frances Mayes, author of "Under the Tuscan Sun"
aReading this evocative memoir will perceptibly elevate oneas senses and make one appreciate Marcella Hazanas fascinating journeyafrom girlhood in Italy to womanhood in America, from relative obscurity to her certain fame in the food world.a
--Pamela Fiori, "Town & Country"
aMarcella Hazan has done for Italian cooking in the United States what Julia Child did for French cuisine and James Beard for traditional American cooking. I think of her as the Johnny Appleseed of real Italian cooking.a
--Burt Wolf, Television Journalist
aA fantastic book, by a splendid lady whose classic Italian cooking shaped, more than any other person, this British Chef cooking British food.a
--Fergus Henderson, Director & Chef, St. John Bar and Restaurant, London
"This succulent memoir makes you realize just how much the making of Marcella has to do with the making of dinner every night in America."
--Dorothy Kalins, Founding Editor of "Saveur"
aMarcella Hazan is an icon in the American food world, and her one-of-a-kind experience makes her own story not only compelling but truly marvelous.a
--Patricia Wells, author of "The Paris Cookbook" and "The Provence Cookbook"
aMarcella Hazan's memoir is a gripping, elegantly written tale of a life full of surprises, exotic backgrounds, captivating people and generous helpings of good things to eat and drink -- plus the touching, authentically 20th century romance of the marriage of a small-town ItalianCatholic to a Sephardic Jew.a
--Paul Levy, award-winning journalist and author of "The Official Foodie Handbook"
aReading this evocative memoir will perceptibly elevate oneas senses and make one appreciate Marcella Hazanas fascinating journeyafrom girlhood in Italy to womanhood in America, from relative obscurity to her certain fame in the food world.a
aPamela Fiori, "Town & Country"
aMarcella Hazan has done for Italian cooking in the United States what Julia Child did for French cuisine and James Beard for traditional American cooking. I think of her as the Johnny Appleseed of real Italian cooking.a
aBurt Wolf, Television Journalist
aA fantastic book, by a splendid lady whose classic Italian cooking shaped, more than any other person, this British Chef cooking British food.a
aFergus Henderson, Director & Chef, St. John Bar and Restaurant, London
"This succulent memoir makes you realize just how much the making of Marcella has to do with the making of dinner every night in America."
aDorothy Kalins
aMarcella Hazan is an icon in the American food world, and her one-of-a-kind experience makes her own story not only compelling but truly marvelous.a
aPatricia Wells
In 1969 Hazan gave the private cooking class that launched her career as the Italian Julia Child. In an evocative memoir, she recounts her life from childhood to Florida Gulf Coast retirement. Hazan spent her earliest years on another coast, in Cesenatico, a village on the Adriatic; during WWII the family moved to a lake in the mountains between Venice and Milan. Fresh out of the university, she taught college math and science and met a young man who had returned to his Italian homeland after more than a decade in America. He loved food, and his worldliness and sophistication made a good match for the comparatively earthbound author. After they married, the couple moved several times between various places in Italy and America. During a long stay in New York, Hazan began to offer the Italian cooking lessons that later caught the attention of such chefs as New York Times food writer Craig Claiborne. This led to the writing and publication in 1973 of The Classic Italian Cookbook. Hazan's memoir is a terrific history of the expansive, postwar period when Americans were still learning the difference between linguine and Lambrusco, and an engaging chronicle of professional perseverance, chance and culinary destiny. Photos. (Oct.)
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Reading this evocative memoir will perceptibly elevate one's senses and make one appreciate Marcella Hazan's fascinating journey—from girlhood in Italy to womanhood in America, from relative obscurity to her certain fame in the food world.
— Town & Country
In the dialect of Italy's Romagna region, “amarcord” means "I remember," and remember Marcella Hazan does. Now 84, she reflects on a life that has taken her around the world as she has shared her love of food and authentic Italian cooking. Hazan's memoir recalls a life that celebrates food, family, and community. Concetta Tomei narrates this memoir in a voice reminiscent of a conversation with an old friend. Tomei’s enthusiasm comes through as she talks of recipes, cookbooks and cooking classes that will make listeners’ mouths water. Her facility with the Italian language as she pronounces the names of people and places brings the story to life. N.E.M. 2009 Audies Finalist © AudioFile 2008, Portland, Maine
