If you can read, you can cook, and anyone who doubts that old maxim has Marcella Hazan as a compelling example to explain away. The woman regarded around the world (but most ardently in her adopted home of America) as the foremost authority on Italian cooking was no such thing when she moved to New York City as a newlywed science graduate at the age of 31 — indeed, prior to her marriage, Hazan had never cooked at all. Suddenly thrust into the unfamiliar role of housewife, and homesick for the flavors of her native Italy, she patiently taught herself with the aid of one dusty but comprehensive volume
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