MARCELLA Hazan, the Italian-born cookbook author who taught generations of Americans how to create simple, fresh Italian food, has died at the age of 89.
Hazan, who died at her home in Florida on Sunday, 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 emphasis her home country places on fresh ingredients rather than whiz-bang recipes.
Hazan 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 in 2004 wrote that "the unbalanced use of garlic is the single greatest cause of failure in would-be Italian cooking".
Marcella Pollini was born in 1924 in Cesenatico, in Italty's Emilia-Romana region. She did not set out to be a professional cook or teacher, and graduated from the University of Ferrara with a doctorate in natural sciences and biology.
She moved to the United States when she met and married Victor Hazan, who had been born in Italy but raised in New York.
One year she went to take a Chinese cooking class in New York. When the instructor cancelled the class, the other students asked Hazan to teach them to cook Italian food.
She began offering cooking classes from her apartment. Those classes blossomed into a lifelong business of teaching and she and Victor went on to open a cooking school in Bologna, then another in Venice.
Hazan's 1973 cookbook, The Classic Italian Cookbook, drew comparisons with another larger-than-life cookbook writer: Julia Child, co-author of Mastering The Art of French Cooking.
She and Victor retired to Longboat Key, Florida in the late 1990s. In 2000, Hazan was awarded the James Beard Foundation Lifetime Achievement Award.
In 2004, Hazan wrote of her love of simple food that enunciated "the sincere flavour intentions of a dish". She said she wanted to produces dishes that nourish and please rather than "dazzle guests with my originality or creativity".
On Sunday, Victor Hazan wrote on Facebook: "Marcella, my incomparable companion, died this morning a few steps away from her bed. She was the truest and best, and so was her food."
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