"Eventually I learned that some of the methods I adopted were idiosyncratically my own," she recalled, "but for most of them I found corroboration in the practices of traditional Italian cooks." She began by using cookbooks from Italy, but then realized that her clear memory of the flavors she had tasted at home allowed her to reproduce them herself.
In the kitchen of my New York apartment there was no one." My mother cooked, my father cooked, both my grandmothers cooked, even the farm girls who came in to clean could cook. In Italy, I would not have wasted time thinking about it. there I was, having to feed a young, hard-working husband who could deal cheerfully with most of life's ups and downs, but not with an indifferent meal. As she recounted in the introduction to her 1997 book Marcella Cucina: Hazan had never cooked before her marriage. In 1955 she married Victor Hazan, an Italian-born, New York-raised Sephardic Jew who subsequently gained fame as a wine writer, and the couple moved to New York City a few months later. She began her career as a science teacher. She earned double undergraduate degrees in natural sciences and biology from the University of Ferrara and the University of Padua. Hazan was born in 1924 in the town of Cesenatico in Emilia-Romagna.
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