An Italian Classic

摘要

In 1973, when marcella hazn published "The Classic Italian Cook-book," balsamic vinegar was still fer-menting in blissful obscurity under the roofs of Modena; instead of Parmigiano-Reggiano there was that smelly, processed Parmesan in bright green shakers; the best-known Italian cook in America was probably Chef Boyardee. If any one person changed all that, it was Marcella. She's been called the Julia Child of Italian food, but that's not quite right. Julia opened the world of French cuisine to Americans ; Marcella taught us to make dinner.