RIP Marcella Hazan....

[nibor]

I have not yet cooked from Marcella's books. But I recently spent time eating in the Piedmont, and was thinking about cooking my way in that direction.

It might be a nice tribute to Marcella if some of you would name your favorites among her recipes. Particularly if they worked in an American kitchen.

[heidih]

Over time many here have commented on their favorites http://forums.egullet.org/topic/97209-marcella-hazan/

[MikeHartnett]

I'd love to hear people's favorite Marcella recipes in the context they're currently being discussed. Also, if I were to buy one of her books, which should it be?

[janeer]

Loved the NYT obit http://www.nytimes.com/2013/09/30/dining/Marcella-Hazan-dies-changed-the-way-americans-cook-italian-food.html?nl=todaysheadlines&emc=edit_th_20130930

Probably the dish of hers I make the most, other than her pizza, is the pasta with onion sauce. Her roast chicken too. These became second nature to me in the '80s--her death has reminded me of from whence they came. Quite a debt.

[rotuts]

Minestrone

Id get Classic Italian Cookbook and More Classic Italian Cooking

at one point there were combined into one volume. do a search on the web at the various used book places.

[annabelle]

Seconded. They are the Master the Art . . . of Italian cooking.

Until I came across Marcella's books, I had only had Italian-American food. Talk about an eye-opener and a world was discovered for me and my lucky family. I think I cooked solely from her books for at least three years.

[rotuts]

you can sort through what they have here:

http://www.abebooks.com/servlet/SearchResults?an=hazan%2C+marcella&bsi=0&prevpage=4

[weinoo]

All of her books are worthy, but the Essentials Book is a great starter as it combines her first two books.

You can get it for under $20 on half.com.

[nickrey]

My favourites were Ragu alla Bolognese (with milk, white wine and nutmeg); Insalata di tonno e fagioli (tuna bean salad). I also taught myself how to make home made pasta and risotto out of the Classical Italian Cookbook. That's over thirty years ago now.

[annabelle]

I loved her from the jump when she declared that Italians eat a lot of dried pasta. This was in the middle of the fresh pasta craze and I thought making one's own spaghetti was crazy.

It turns out, Marcella agreed.

[janeer]

My favourites were Ragu alla Bolognese (with milk, white wine and nutmeg); Insalata di tonno e fagioli (tuna bean salad). I also taught myself how to make home made pasta and risotto out of the Classical Italian Cookbook. That's over thirty years ago now.

Ah forgot about the tuna bean! A standby. I recommend it with fresh pita bread, curing triangles

[nibor]

Thanks for the suggestions and memories! I am feeling inspired to cook. Italian.

[patrickamory]

The bolognese for sure, the roast chicken (still the absolute best recipe in my opinion!), pasta with onion, butter and tomato, the tuna pasta, so many more.

And yes annabelle, agreed on dried pasta. Superior for so many applications.