The godmother of Italian cuisine Marcella Hazan may be gone but she is far from forgotten, and the release of her posthumous cookbook "Ingredienti: Marcella's Guide to the Market" serves as a fitting legacy to the love of Italian food she inspired in US home cooks throughout her life.
The new book, due out on July 12, was compiled from handwritten notebooks translated by her husband Victor Hazan, following her death, and pays testament to her knowledge on how to select and identify quality Italian ingredients gathered from over 60 years of daily market visits in the US.
Capturing her authoritative voice, wisdom and practical tips the manual will serve as a trusted source and a fitting addition to the reference library of any amateur cooks with a desire to nurture a love of good quality simple ingredients that form the backbone of Italian food.
If shopping for fresh produce at markets has always been something of a mystery to you when it comes to Italian cuisine this is probably the book that can help you succeed at that simply divine pasta al pomodoro you’d always dreamt of, in the safest of hands.
Here's the legendary Marcella Hazan a few years ago, cooking up veal shanks with April Bloomfield.