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Amarcord: Marcella Remembers von Hazan, Marcella hc
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Standort: Midlothian, Texas, USA
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eBay-Artikelnr.:405592846903
Artikelmerkmale
- Artikelzustand
- Features
- Ex-Library, Illustrated
- Book Series
- 0
- Vintage
- No
- Country/Region of Manufacture
- United States
- Ex Libris
- Yes
- Edition
- 0
- Intended Audience
- Adults
- Original Language
- English
- Narrative Type
- Nonfiction
- Inscribed
- Yes
- Signed
- No
- Personalized
- No
- Type
- Novel
- ISBN
- 9781592403882
Über dieses Produkt
Product Identifiers
Publisher
Penguin Publishing Group
ISBN-10
1592403883
ISBN-13
9781592403882
eBay Product ID (ePID)
66092088
Product Key Features
Book Title
Amarcord, Marcella Remembers : The Remarkable Life Story of the Woman Who Started Out Teaching Science in a Small Town in Italy, but Ended up Teaching America How to Cook Italian
Number of Pages
352 Pages
Language
English
Topic
Women, Emigration & Immigration, Personal Memoirs, Culinary, Regional & Ethnic / Italian, History
Publication Year
2008
Illustrator
Yes
Genre
Cooking, Social Science, Biography & Autobiography
Format
Hardcover
Dimensions
Item Height
0.4 in
Item Weight
20.3 Oz
Item Length
3.7 in
Item Width
6.3 in
Additional Product Features
Intended Audience
Trade
LCCN
2007-046197
Reviews
This story is a real inspiration to me, how a small town girl became the empress of Italian cooking.” --Isaac Mizrahi Marcella Hazan's memoir is as delicious as her food. Full of affection, friendships and deep connections to her roots, she ladles a grand minestrone into our bowls.” --Frances Mayes, author of Under the Tuscan Sun Reading this evocative memoir will perceptibly elevate one’s senses and make one appreciate Marcella Hazan’s fascinating journey—from girlhood in Italy to womanhood in America, from relative obscurity to her certain fame in the food world.” --Pamela Fiori, Town & Country Marcella Hazan has done for Italian cooking in the United States what Julia Child did for French cuisine and James Beard for traditional American cooking. I think of her as the Johnny Appleseed of real Italian cooking.” --Burt Wolf, Television Journalist A fantastic book, by a splendid lady whose classic Italian cooking shaped, more than any other person, this British Chef cooking British food.” --Fergus Henderson, Director & Chef, St. John Bar and Restaurant, London "This succulent memoir makes you realize just how much the making of Marcella has to do with the making of dinner every night in America." --Dorothy Kalins, Founding Editor of Saveur Marcella Hazan is an icon in the American food world, and her one-of-a-kind experience makes her own story not only compelling but truly marvelous.” --Patricia Wells, author of The Paris Cookbookand The Provence Cookbook Marcella Hazan's memoir is a gripping, elegantly written tale of a life full of surprises, exotic backgrounds, captivating people and generous helpings of good things to eat and drink -- plus the touching, authentically 20th century romance of the marriage of a small-town Italian Catholic to a Sephardic Jew.” --Paul Levy, award-winning journalist and author of The Official Foodie Handbook, “This story is a real inspiration to me, how a small town girl became the empress of Italian cooking.â€� --Isaac Mizrahi “Marcella Hazan's memoir is as delicious as her food. Full of affection, friendships and deep connections to her roots, she ladles a grand minestrone into our bowls.â€� -- Frances Mayes , author of Under the Tuscan Sun “Reading this evocative memoir will perceptibly elevate one’s senses and make one appreciate Marcella Hazan’s fascinating journey—from girlhood in Italy to womanhood in America, from relative obscurity to her certain fame in the food world.â€� --Pamela Fiori, Town & Country “Marcella Hazan has done for Italian cooking in the United States what Julia Child did for French cuisine and James Beard for traditional American cooking. I think of her as the Johnny Appleseed of real Italian cooking.â€� -- Burt Wolf , Television Journalist “A fantastic book, by a splendid lady whose classic Italian cooking shaped, more than any other person, this British Chef cooking British food.â€� --Fergus Henderson, Director & Chef, St. John Bar and Restaurant, London "This succulent memoir makes you realize just how much the making of Marcella has to do with the making of dinner every night in America." --Dorothy Kalins, Founding Editor of Saveur “Marcella Hazan is an icon in the American food world, and her one-of-a-kind experience makes her own story not only compelling but truly marvelous.â€� --Patricia Wells, author of The Paris Cookbook and The Provence Cookbook “Marcella Hazan's memoir is a gripping, elegantly written tale of a life full of surprises, exotic backgrounds, captivating people and generous helpings of good things to eat and drink -- plus the touching, authentically 20th century romance of the marriage of a small-town Italian Catholic to a Sephardic Jew.â€� --Paul Levy, award-winning journalist and author of The Official Foodie Handbook, From the Dress-Up Corner to the Senior Prom: Navigating Gender and Sexuality Diversity in Pre-K to 12 Schools, by Jennifer Bryan, is a must read book for any and all teachers and parents interested in getting their hands around gender stereotyping: what it is, how it's limiting to all, and how to teach children to overcome it, towards the end of embracing gender and sexual diversity in the same way enlightened cultures embrace racial, ethnic, class, and religious diversity. The copious anecdotes alone are worth the price of admission to a future world where we transcend millennia of assumptions about "what boys do" vs. "what girls do" toward a more psychologically and socially androgynous and balanced future. Readers will find themselves thinking time and again, It never occurred to me that our kids might be saying, and wondering, and exploring these things. How would I address that situation when it arises in my classroom? This book of innumerable stories and wise counsel is also the new definitive authority reference book on terminology and resources on the topic.The central question Bryan addresses--- what to teach about gender and sexual identity diversity in schools---is articulated perfectly by a fourth-grade teacher: The school community needs a point of view on these issues. Then we all need to support this view. Schools and teachers that don't address the question collectively as a school community will address it, at their own risk, haphazardly and poorly individually., Marcella Hazan's memoir is as delicious as her food. Full of affection, friendships and deep connections to her roots, she ladles a grand minestrone into our bowls.” --Frances Mayes, author of Under the Tuscan Sun Reading this evocative memoir will perceptibly elevate one’s senses and make one appreciate Marcella Hazan’s fascinating journey—from girlhood in Italy to womanhood in America, from relative obscurity to her certain fame in the food world.” --Pamela Fiori, Town & Country Marcella Hazan has done for Italian cooking in the United States what Julia Child did for French cuisine and James Beard for traditional American cooking. I think of her as the Johnny Appleseed of real Italian cooking.” --Burt Wolf, Television Journalist A fantastic book, by a splendid lady whose classic Italian cooking shaped, more than any other person, this British Chef cooking British food.” --Fergus Henderson, Director & Chef, St. John Bar and Restaurant, London "This succulent memoir makes you realize just how much the making of Marcella has to do with the making of dinner every night in America." --Dorothy Kalins, Founding Editor of Saveur Marcella Hazan is an icon in the American food world, and her one-of-a-kind experience makes her own story not only compelling but truly marvelous.” --Patricia Wells, author of The Paris Cookbookand The Provence Cookbook Marcella Hazan's memoir is a gripping, elegantly written tale of a life full of surprises, exotic backgrounds, captivating people and generous helpings of good things to eat and drink -- plus the touching, authentically 20th century romance of the marriage of a small-town Italian Catholic to a Sephardic Jew.” --Paul Levy, award-winning journalist and author of The Official Foodie Handbook, Reading this evocative memoir will perceptibly elevate one’s senses and make one appreciate Marcella Hazan’s fascinating journey—from girlhood in Italy to womanhood in America, from relative obscurity to her certain fame in the food world.” —Pamela Fiori, Town & Country Marcella Hazan has done for Italian cooking in the United States what Julia Child did for French cuisine and James Beard for traditional American cooking. I think of her as the Johnny Appleseed of real Italian cooking.” —Burt Wolf, Television Journalist A fantastic book, by a splendid lady whose classic Italian cooking shaped, more than any other person, this British Chef cooking British food.” —Fergus Henderson, Director & Chef, St. John Bar and Restaurant, London "This succulent memoir makes you realize just how much the making of Marcella has to do with the making of dinner every night in America." —Dorothy Kalins Marcella Hazan is an icon in the American food world, and her one-of-a-kind experience makes her own story not only compelling but truly marvelous.” —Patricia Wells
Dewey Edition
22
Grade From
Twelfth Grade
Grade To
UP
Dewey Decimal
641.5092/2 B
Synopsis
The text begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, the social, political, and technological developments that gave rise to each cuisine, and cooking in both professional and home settings. It also compares the internal logic of the cooking style and techniques in a way that will resonate with students. The meat of the text compares and contrasts the three cuisines in chapters on grains and starches; vegetables; fruits and nuts; meat, poultry, and dairy products; fish and shellfish; fats and flavorings, and beverages. Readers are taken on a fascinating journey of discovery, where the background story of mis-transmission, adaptation, and evolution of cooking as it spreads around the globe with trade and immigration is revealed. It answers the big questions, such as, why did the wok prevail in China, while the sautée pan and comal were used in Italy and Mexico, respectively? Why is bread baked in the Mediterranean but more often steamed in the Far East? How are certain ingredients used in completely different ways by different cultures and why? Why is corn transformed into tortillas and tamales in one place and into polenta in another? Why do we find tomato salsa in the Americas, long-cooked sauces in Italy, and tomatoes mixed with scrambled eggs in China? Albala also challenges the notion of authenticity, providing ample evidence that cuisines are constantly evolving, adapting over time according to ingredients and cooking technologies. More than 150 of Albala's recipes complete the instruction, inspiring readers to learn how to cook in a fundamental way., 'She opened a world to millions of Americans and helped change the way we shop, cook, and eat.' - MARK BITTMAN, The New York Times , January 8, 1997 Widely credited with introducing proper Italian food to the English-speaking world, Marcella Hazan is known as America's godmother of Italian cooking. Raised in Cesentatico, a quiet fishing town on the northern Adriatic Sea, she'd eventually have her own cooking schools in New York, Bologna, and Venice, where she would teach students from around the world to appreciate-and produce-the homemade pasta, rustic soups, deeply satisfying roasts and stews, pure seafood dishes, and the fresh vegetables dressed with olive oil that Italians eat. She'd write bestselling and award-winning cookbooks, and collect invitations to cook at top restaurants around the world. She would have thousands of loyal students, and readers so devoted they'd name their daughters Marcella. Her fans will be as surprised and delighted b how all this came to be as Marcella herself has been. Marcella's story begins not in Italy but in Alexandria, Egypt, where she spent her early childhood and where she fell on the beach and broke her arm-an accident that would hardly register for a child today, but which altered the course of her life. After nearly losing her arm to poor medical treatment, she was taken back to her father's native Italy for surgery. There the family would remain. Her teenage year coincided with World War II and the family relocated temporarily to Lake Garada, which they, not they, not anticipating that it would become one of war's greatest targets when both Mussolini and German High Command established their headquarters there, thought would be a safe haven. After years of privation and nightly bombings, Marcella was finally Fulfilling her ambition to become a doctor and professor of science when she Victor, the love of life. After their marriage, they moved to America, where Marcella knew not a word of English or-what's more surprising-a single recipe. She began to recall and attempt to re-create the flavours of her homeland. After women with whom she took a Chinese cooking class in the early sixties asked her to teach them Italian cooking, she began to give them lessons in her tiny New York kitchen. Soon after, Craig Claiborne invited himself to lunch, and the rest is history. Amacord means 'I remember' in Marcella's native Romangolo dialect. In these pages, Marcella, now eighty-four, looks back on the adventures of a life lived for pleasure and a love of teaching. Throughout, she entertains the reader with stories of the humorous, sometimes bizarre, twists and turns that brought her love, fame, and a change to forever change the way we eat.
LC Classification Number
TX649.H378A3 2008
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