'Mother of Italian Cooking' in US Dead at 89
Marcella Hazan published 7 bestselling cookbooks
By Matt Cantor, Newser User
Posted Sep 30, 2013 8:39 AM CDT
In this May 29, 2012 file photo, chef Marcella Hazan poses in the kitchen of her Longboat Key, Fla., home.   (AP Photo/Chris O'Meara, File)

(Newser) – Marcella Hazan—"the first mother of Italian cooking in America," according to restaurateur Lidia Bastianich—has died at age 89 in her Florida home, after years of emphysema. Even if you've never heard her name, Hazan may have influenced your cooking, the New York Times points out; in a tweet, Mark Bittman calls her "one of the true cooking greats in US history," the Braiser reports. Known for her Bolognese, minestrone, and pork braised in milk, she emphasized simplicity.

When the Italian-born Hazan first moved to the US, she was disgusted by US versions of her native food, the Times explains. She began teaching cooking classes at her home; eventually impressing then-New York Times food editor Craig Claiborne. Three years later, in 1973, she published her first cookbook, Classic Italian Cooking. It was translated, like all her writing, by her husband, and remains in print today. After that, she wrote six more bestsellers, the Los Angeles Times notes. "She was really the first to make Northern Italian cuisine available to Americans," says editor Judith Jones.

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Showing 3 of 3 comments
Cat-Lover
Sep 30, 2013 8:41 PM CDT
Northern Italian cooking is for the birds. If it's not Sicilian it's drek.
viva_yo
Sep 30, 2013 1:37 PM CDT
My friend lives up in the boonies. Until fairly recently, "pizza" at the hospital cafeteria was an English muffin with yellow cheese food & ketchup. Spaghetti consisted of egg noodles with ketchup. Her Italian father didn't recognize the "Provolone" that was bought at the supermarket; he thought it was Edam.
Bill Inaz
Sep 30, 2013 9:38 AM CDT
"When the Italian-born Hazan first moved to the US, she was disgusted by US versions of her native food..." Somattafou? What's up with this 'Spaghetti'0s nonsense? http://lasvegasfoodadventures.files.wordpress.com/2011/01/beef-braciole2.jpg