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((short description|Italian-born American cookbook author))
((more citations needed|date=August 2016))
((Use mdy dates|date=September 2021))
((Infobox writer  <!--For more information, see [[:Template:Infobox Writer/doc]].-->
| name = Marcella Hazan
| honorific_prefix = 
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| image = Marcella_Hazan.jpeg
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| birth_name = Marcella Polini
| birth_date =  ((birth date|1924|4|15))
| birth_place = [[Cesenatico]], [[Emilia-Romagna]], [[Kingdom of Italy]]
| death_date = ((death date and age|2013|9|29|1924|4|15))
| death_place = [[Longboat Key]], [[Florida]], [[U.S.A.]]
| resting_place = 
| occupation =  Writer
| language = 
| nationality =
| ethnicity = 
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| education = 
| alma_mater = University of Ferrara
| period = 
| genre =  cookbooks       <!-- or: | genres =      -->
| subject =       <!-- or: | subjects =    -->
| movement = 
| notableworks =  <!-- or: | notablework = -->
| spouse = Victor Hazan (1955&ndash;2013; her death)
| partner =       <!-- or: | partners =    -->
| children = [[Giuliano Hazan|Giuliano]]
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| awards = James Beard Foundation Lifetime Achievement Award
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'''Marcella Hazan''' (née '''Polini'''; April 15, 1924 – September 29, 2013) was an Italian [[cookery|cooking]] writer whose books were published in [[English language|English]].<ref name=nyt/>  
Her [[cookbook]]s are credited with introducing the public in the [[United States]] and the [[United Kingdom]] to the techniques of traditional [[Italian cuisine|Italian cooking]].<ref name=nyt>((cite web|last=Severson|first=Kim|title=Marcella Hazan, 1924-2013: Changed the Way Americans Cook Italian Food|url=https://www.nytimes.com/2013/09/30/dining/Marcella-Hazan-dies-changed-the-way-americans-cook-italian-food.html?pagewanted=all&_r=0|work=NY Times|accessdate=September 30, 2013|date=September 30, 2013))</ref> She was considered by [[chef]]s and fellow food writers<ref>((cite book|last1=Willan|first1=Anne|last2=Friedman|first2=Amy|title=One Souffle at a Time: A Memoir of Food and France|date=September 17, 2013|publisher=St. Martin's Press|isbn=978-0312642174|page=128|edition=English))</ref> to be the doyenne of [[Italian cuisine]].

==Biography==

((more citations needed section|date=August 2015))
Hazan was born in 1924 in the town of [[Cesenatico]] in [[Emilia-Romagna]].<ref name=nyt /> She earned double undergraduate  degrees<ref name=":0">((Cite web|date=October 1, 2013|title=In Memoriam: Marcella Hazan|url=https://www.jamesbeard.org/blog/memoriam-marcella-hazan|access-date=September 16, 2021|website=[[James Beard Foundation]]))</ref><ref>((Cite news|url=https://www.nytimes.com/2013/09/30/dining/Marcella-Hazan-dies-changed-the-way-americans-cook-italian-food.html|title = Marcella Hazan, Author Who Changed the Way Americans Cook Italian Food, Dies at 89|newspaper = The New York Times|date = 30 September 2013|last1 = Severson|first1 = Kim))</ref> in [[natural sciences]] and [[biology]] from the [[University of Ferrara]] and the [[University of Padua]]. She began her career as a science teacher.<ref>((Cite web|last=Jaine|first=Tom|date=6 October 2013|title=Marcella Hazan obituary|url=https://www.theguardian.com/lifeandstyle/2013/oct/06/marcella-hazan|access-date=September 16, 2021|website=The Guardian))</ref> In 1955 she married [[Victor Hazan]], an Italian-born, New York-raised [[Sephardic Jew]] who subsequently gained fame as a [[wine]] writer, and the couple moved to [[New York City]] a few months later.<ref name=Severson-2008>((cite news|last=Severson|first=Kim|title=For Better, for Worse, for Richer, for Pasta|url=https://www.nytimes.com/2008/09/10/dining/10hazan.html?pagewanted=all&_r=0|accessdate=8 October 2013|newspaper=New York Times|date=9 September 2008|page=F1, New York edition))</ref>

Hazan had never cooked before her marriage. As she recounted in the introduction to her 1997 book ''Marcella Cucina'': 
((blockquote|"... there I was, having to feed a young, hard-working husband who could deal cheerfully with most of life's ups and downs, but not with an indifferent meal. In Italy, I would not have wasted time thinking about it. My mother cooked, my father cooked, both my grandmothers cooked, even the farm girls who came in to clean could cook. In the kitchen of my New York apartment there was no one."|author=|title=|source=))

She began by using cookbooks from Italy, but then realized that her clear memory of the flavors she had tasted at home allowed her to reproduce them herself. "Eventually I learned that some of the methods I adopted were idiosyncratically my own," she recalled, "but for most of them I found corroboration in the practices of traditional Italian cooks."

Hazan began giving cooking lessons in her apartment and opened her own cooking school, the School of Classic Italian Cooking, in 1969.<ref name="nyt" /> In the early 1970s, [[Craig Claiborne]], who was then the food editor of the ''[[New York Times]]'', asked her to contribute recipes to the paper((citation needed|date=August 2015)). She published her first book, ''[[The Classic Italian Cook Book]]'', in 1973. In 1980, having been published in a version adapted for a British readership by [[Anna Del Conte]], it won an [[André Simon Award]]. A sequel, ''More Classic Italian Cooking'', followed in 1978; the two were collected in one volume, ''Essentials of Classic Italian Cooking'', in 1992. Her 1997 book ''Marcella Cucina'' won the [[James Beard]] Foundation book award for Best Mediterranean Cookbook and the [[Julia Child]] Award for Best International Cookbook  the following year.<ref>((cite web|title=IN MEMORIAM: MARCELLA HAZAN|url=http://www.jamesbeard.org/blog/memoriam-marcella-hazan|website=The Official James Beard Foundation Blog|accessdate=October 1, 2013))</ref> She wrote in Italian, and her books were translated by her husband.<ref name=nyt/>

Hazan's cookbooks concentrate on strictly traditional Italian cookery, without American or British influence((citation needed|date=August 2015)). To that end, her recipes call for ingredients typical of the Italian home (with some concessions for ones not readily available outside Italy). They are also designed to fit into an Italian menu of two balanced 'principal courses' followed by a salad and dessert. Although Hazan prefers the painstaking approach of both preparing food by hand rather than machine and cooking it on burners atop the stove rather than in the oven, her recipes can yet be simple, one of the most popular of them (by her own report) consisting simply of a [[chicken]] roasted with two [[lemon]]s in its cavity.<ref>Hazan, Marcella. ''Essentials of Classic Italian Cooking'', Alfred A. Knopf Inc, 2010, p.&nbsp;327-328</ref> Her celebrated recipe for Italian tomato sauce is frequently cited by the cooking section of the ''New York Times''.

Among the techniques Hazan suggests are:((importance inline|date=December 2021))

* Choose [[vegetable]]s that are in season and plan the entire meal around them.
* Soak vegetables in cold water for half an hour before cooking to remove all trace of grit. Cook them until they are tender, but not mushy, so that they have a rich flavour.
* When sautéing [[onion]]s, put them in a cold pan with oil and heat them gently; this will make them release their flavour gradually and give them a mellower taste than starting them in a hot pan.
* Although some types of [[pasta]], like [[tagliatelle]], are best made fresh at home, others, like [[spaghetti]], should be bought dried. Pasta should be matched carefully to sauce.
* [[Olive oil]] isn't always the best choice for frying; in delicately flavoured dishes, a combination of [[butter]] and [[vegetable oil]] should be used.
* [[Garlic press]]es should be avoided at all costs.

Hazan frequently((vague|date=August 2015)) prefaces her recipes with descriptions of how the food is eaten in Italy, or with her own memories of it. For example, her recipe for [[coffee]] [[Italian ice|ice]] with [[whipped cream]], included in ''Essentials of Classic Italian Cooking'', begins: 
((blockquote|"''Granita di caffè con panna'' was the most welcome sign that Italian cafés used to put out in summer. On an afternoon slowed down by the southern sun, it was one of the best ways to while away the time, watching life dawdle by as you let the ''granita''(('s)) crystals melt on the tongue, spoonful by spoonful, until the roof of your mouth felt like an ice cavern pervaded by the aroma of strong coffee. Unfortunately and inexplicably, granita has largely disappeared. You can easily make it at home, however, and with the food processor it is even easier to do than it used to be."|author=|title=|source=))

Hazan has been credited<ref>((Cite web|url=http://www.sptimes.com/2004/10/06/Taste/At_home_in_our_kitchen.shtml|title=Taste: At home in our kitchen|website=www.sptimes.com|access-date=2016-06-12))</ref>((by whom|date=August 2015)) with starting a craze for [[balsamic vinegar]], something she later regretted because she thought people were overusing it.<ref>((Cite web|url=https://www.facebook.com/signamali/posts/155956044534903 |archive-url=https://ghostarchive.org/iarchive/facebook/1567999558/155956044534903 |archive-date=2022-02-26 |url-access=limited|title=Marcella Hazan - It's about time! The raisiny sweetness of... ((!)) Facebook|website=www.facebook.com|access-date=2016-06-12))((cbignore))</ref><ref>((Cite web|last=Keeler|first=Janet K.|date=September 30, 2013|title=Remembering Marcella Hazan, the grande dame of Italian cooking|url=https://www.tampabay.com/things-to-do/food/cooking/remember-marcella-hazan-the-grand-dame-of-italian-cooking/2144621/|access-date=2021-09-16|website=Tampa Bay Times|language=en))</ref>

Craig Claiborne said of Hazan's work, "No one has ever done more to spread the gospel of pure Italian cookery in America".<ref name=":0" /> The food critic [[Jeffrey Steingarten]], who once travelled((importance inline|date=December 2021)) to the Hazans' second home in [[Venice]] for a cooking lesson, predicted that ''Essentials of Classic Italian Cooking'' "will become the essential Italian cookbook for an entire generation"((cite quote|date=August 2015)). In a review of ''Marcella's Italian Kitchen'' for [[salon.com]], [[Craig Seligman]] criticized Hazan's "impatient and judgmental tone", but added: "... her recipes are so beautiful and so reliable and, most of the time, so brilliantly simple that what can you do but venerate her and love her in spite of herself?" <ref>((cite web|title=Warped, battered, torn and stained Salon salutes the cookbooks real cooks use every day|url=http://www.salon.com/1999/12/27/warped/|work=Salon|accessdate=30 September 2013|date=December 27, 1999))</ref>

In 1998, Hazan retired from her cooking school, and she and Victor moved to [[Longboat Key]], [[Florida]]. There Hazan found that she could no longer get some of the Italian ingredients she had taken for granted in New York, and she decided to write a cookbook for people in the same situation. The result was ''Marcella Says ...'', published in 2004.

Hazan taught courses at the [[French Culinary Institute]]. In 2003, she was made a Knight of the [[Order of the Star of Italian Solidarity]].<ref name=quirinale>((cite web|title=Onorificenze - Dettaglio del conferimento|url=http://www.quirinale.it/elementi/DettaglioOnorificenze.aspx?decorato=216148|accessdate=2 August 2015))</ref>

Marcella Hazan died on September 29, 2013, in Longboat Key, Florida.<ref name=nyt/>

Her son, [[Giuliano Hazan|Giuliano]], is also a noted cookery writer and teacher.

==Awards==

* [[Maria Luigia, Duchess of Parma, Gold Medal]] (Italy)
* [[James Beard Foundation]]'s Who's Who of Food and Beverage in America, 1986
* Silver Spoon Award from [[Food Arts]] magazine, 1992 (with Victor Hazan)
* [[Golden Cheese Knife]], 1997 (Italy)
* James Beard Foundation Lifetime Achievement Award, 2000
* [[Cavaliere della Stella della Solidarietà Italiana]] (Knight of the [[Order of the Star of Italian Solidarity]]), Italy, 2003<ref name=quirinale/>
* Lifetime Achievement Award, [[International Association of Culinary Professionals]], 2004

==Bibliography==

*''The Classic Italian Cook Book: The Art of Italian Cooking and the Italian Art of Eating'' (1973)
*''More Classic Italian Cooking'' (1978)
*''Marcella's Italian Kitchen'' (1986)
*''Essentials of Classic Italian Cooking'' (1992) (''The Classic Italian Cook Book'' and ''More Classic Italian Cooking'' combined and revised)
*''Marcella Cucina'' (1997)
*''Marcella Says: Italian Cooking Wisdom from the Legendary Teacher's Master Classes With 120 of Her Irresistible New Recipes'' (2004)
*''Amarcord: Marcella Remembers'' ([[Gotham Books]], 2008)
*''Ingredienti: Marcella's Guide to the Market'' (with Victor Hazan, Scribner, 2016)
((reflist|group=Note))

== References ==
((Reflist))

==External links==
*[https://web.archive.org/web/20060210100239/http://www.epicurious.com/features/chefs/hazan Marcella Hazan Chef Profile] at Epicurious
*[https://www.npr.org/templates/story/story.php?storyId=4274897 Marcella Hazan: Italian Cooking with a Master] from [[National Public Radio]]. Radio interview in RealMedia or Windows Media.
*[https://web.archive.org/web/20060329224128/http://www.jamesbeard.org/old/news/press/2000/0317-01.html James Beard Foundation press release]
*[https://web.archive.org/web/20060104045112/http://www.iacp.com/awards/excellence/excelWinners.html#hazan IACP biography]
*[http://www.hazanessentials.blogspot.com/ Blog cooking through Hazan's books]

((Authority control))

((DEFAULTSORT:Hazan, Marcella))
[[Category:1924 births]]
[[Category:2013 deaths]]
[[Category:People from Cesenatico]]
[[Category:Italian biologists]]
[[Category:American women biologists]]
[[Category:Italian women biologists]]
[[Category:Italian emigrants to the United States]]
[[Category:Italian food writers]]
[[Category:American food writers]]
[[Category:People from Longboat Key, Florida]]
[[Category:Cookbook writers]]
[[Category:Women food writers]]
[[Category:James Beard Foundation Award winners]]
[[Category:International Association of Culinary Professionals award winners]]
[[Category:21st-century American women]]
[[Category:Mediterranean diet advocates]]

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