Marcella Hazan, the Italian-born cookbook author who taught generations of Americans how to create simple, fresh Italian food, died Sunday. She was 89.
Hazan died in the morning at her home in Florida, according to an email from her son, Giuliano Hazan, and posts on Facebook and Twitter from her husband and daughter-in-law.
Hazan was best known for her six cookbooks, which were written by her in Italian and translated into English by Victor, her husband of 57 years. The recipes were traditional, tasty and sparse — her famous tomato sauce contained only tomatoes, onion, butter, and salt — and mirrored the tastes of her home country, where importance is placed on the freshness of food, rather than the whiz-bang recipes inside a chef’s mind.
She eschewed the American-style Italian food that suffocated mushy pasta in grainy meatballs and tasteless cheese. She begged home cooks to use more salt and once wrote that if readers were concerned about salt affecting one’s life expectancy, to “not read any further.” On the topic of garlic, Hazan took a sharp view.
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