How Marcella Hazan Made Italian Food All-American

It's not going too far to claim that America would never have fallen in love en masse with Italian food were it not for Marcella Hazan.

It's not going too far to claim that America would never have fallen in love en masse with Italian food were it not for Marcella Hazan, the Italian-born cook and teacher who died this morning at her home in Longboat Key, Florida. Pizza and pasta, to be sure, were well established in postwar America, along with shrimp "scampi," steak alla pizzaiola, lobster fra diavolo, garlic bread and all the other warhorses of Italian-American cooking that have lately been undergoing a retro revival at the hands of hipster chefs like Rich Torrisi and Mario Carbone.

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