![]() Her descriptions of flavors are so poetic you'll feel more satisfied than hungry and won't need to make the dish to enjoy it. Yet in her latest cookbook, Marcella Cucina, she tells fondly of her one-day honeymoon in Sirmione with Victor and of their first dinners, where the table was so wobbly she could fill soup bowls only a quarter of the way. She wants Parmigiano-Reggiano cut fresh from the wheel, only extra-virgin olive oil (the most flavorful from north of Verona) and true balsamic vinegar so precious it's used by the drop. ![]() ![]() There is much to love in her lessons and cookbooks, and her discipline and high standards are no more stern than those of your favorite grade-school teacher. Give Hazan and her teachings a little time, and they will infuse food and cooking with subtlety, depth and complexity. ![]()
0 Comments
Leave a Reply. |