I'm sure you know this by now, but while it must have felt humiliating at the time the reason the bookseller put you and Marcella Hazan at the same table was to show their support for you. Having you both at the same table sends the message that the bookseller considers you both of equal importance, and even the people who didn't buy your book will remember it when they're in the bookstore or on Amazon—"Oh, yeah, Ruth Reichl! She was at the book signing with Marcella Hazan! Maybe I should give this book of hers a read...."
What a great story about two of my favorite women. It’s hard to imagine you with no one waiting in your line to sign your book. It definitely puts things in to perspective for new writers.
I love this story. At our first wine tasting we were placed next to a well known winery, who also had a very long line of people wanting to taste his wine. We newbies did not. He started telling the people in his line to try ours while waiting for his and they did , many liking what they tasted. We never forgot his generosity and have tried hard to pay it forward.
Ruth, I enjoy all of your posts and especially this one, picturing you at the signing table with Marcella. I've been there with my own books, so thanks for sharing that moment authors live through and learn from. I was a food columnist for the LA Times syndicate for many years and I admire how you always bring out the best in each person you talk about, their absolute love of food and the joy of it. Thank you for this newsletter.
Marcella Hazan’s bolognese is the most luscious version I’ve ever had. I remember her appearance on the Today show many years ago with Bryant Gumbel; she was preparing an eggplant dish and Gumbel commented that he didn’t care for eggplant. Her aghast expression was hilarious. The conversation between the two was soon over.
Your reflections on Marcella made me smile. I'm sure that given the opportunity, I would have been one of those folks in line with my dog-eared copy of Marcellas Italian Kitchen. But the breakthrough recipe for us was her Tagliatelle di Frittata - Frittata Noodles with a simple Garlic, Oli and Tomato Sauce. Not a traditional frittata, the custardy noodles and sauce can be tossed together in 15 minutes with pantry ingredients, but the result is pure alchemy.
I so complete agree with you about Marcella Hazan, Ruth. Paperback editions of her two cookbooks have traveled with me around the world to every country I've ever lived in since I left the U.S. in 1986. And her Sauce Bolognaise would definitely figure in any death-row meal choices I might ever have to make.
I love Marcella’s first two books, which were sort of combined into Essentials, which I also love. But my personal favorite, and the one I would take to that desert island, is Marcella’s Italian Kitchen. The Simple Tomato Sauce in there was once highlighted in an article about Top Foodies’ Favorite Dishes as Ruth Rogers favorite. I make it all summer when there is basil outside the kitchen door, and the onion one all winter when there is none. My canned Italian tomatoes are Gustarosso from Gustiamo, which I get shipped to me in the Berkshires from the Bronx.
Thank you, Ruth! I was in the city and ate at Family Table this past week. Headed to the Hudson Valley in July, and already have Talbots & Arding, and GioBatta on the list! Any other stops we should make?
That baking slab looks fabulous. I'm curious, do you do a freeform galette in it? Meaning not a 9 x13 galette covering the entire surface? And such a nice story about Marcella. Started watching the Shape of Pasta, great series with charming Italian women making and sharing their very old pasta know-how.
About Marcella Hazan, IMHO, every Italian-born woman of an age & region are fierce & uncompromising in their kitchens. My relatives in Irpinia would take anyone, any deviation to task, including me on occasion. HAZAN was an original, but mostly, dare I say only in the USA -- https://www.readerslane.com/interviews/italian-cookbook-recommendations-angela-paolantonio/
Keep kicking ass, Ruth.
I'm sure you know this by now, but while it must have felt humiliating at the time the reason the bookseller put you and Marcella Hazan at the same table was to show their support for you. Having you both at the same table sends the message that the bookseller considers you both of equal importance, and even the people who didn't buy your book will remember it when they're in the bookstore or on Amazon—"Oh, yeah, Ruth Reichl! She was at the book signing with Marcella Hazan! Maybe I should give this book of hers a read...."
What a great story about two of my favorite women. It’s hard to imagine you with no one waiting in your line to sign your book. It definitely puts things in to perspective for new writers.
I love this story. At our first wine tasting we were placed next to a well known winery, who also had a very long line of people wanting to taste his wine. We newbies did not. He started telling the people in his line to try ours while waiting for his and they did , many liking what they tasted. We never forgot his generosity and have tried hard to pay it forward.
Ruth, I enjoy all of your posts and especially this one, picturing you at the signing table with Marcella. I've been there with my own books, so thanks for sharing that moment authors live through and learn from. I was a food columnist for the LA Times syndicate for many years and I admire how you always bring out the best in each person you talk about, their absolute love of food and the joy of it. Thank you for this newsletter.
Marcella Hazan’s bolognese is the most luscious version I’ve ever had. I remember her appearance on the Today show many years ago with Bryant Gumbel; she was preparing an eggplant dish and Gumbel commented that he didn’t care for eggplant. Her aghast expression was hilarious. The conversation between the two was soon over.
Your reflections on Marcella made me smile. I'm sure that given the opportunity, I would have been one of those folks in line with my dog-eared copy of Marcellas Italian Kitchen. But the breakthrough recipe for us was her Tagliatelle di Frittata - Frittata Noodles with a simple Garlic, Oli and Tomato Sauce. Not a traditional frittata, the custardy noodles and sauce can be tossed together in 15 minutes with pantry ingredients, but the result is pure alchemy.
I so complete agree with you about Marcella Hazan, Ruth. Paperback editions of her two cookbooks have traveled with me around the world to every country I've ever lived in since I left the U.S. in 1986. And her Sauce Bolognaise would definitely figure in any death-row meal choices I might ever have to make.
I love Marcella’s first two books, which were sort of combined into Essentials, which I also love. But my personal favorite, and the one I would take to that desert island, is Marcella’s Italian Kitchen. The Simple Tomato Sauce in there was once highlighted in an article about Top Foodies’ Favorite Dishes as Ruth Rogers favorite. I make it all summer when there is basil outside the kitchen door, and the onion one all winter when there is none. My canned Italian tomatoes are Gustarosso from Gustiamo, which I get shipped to me in the Berkshires from the Bronx.
Thank you, Ruth! I was in the city and ate at Family Table this past week. Headed to the Hudson Valley in July, and already have Talbots & Arding, and GioBatta on the list! Any other stops we should make?
That baking slab looks fabulous. I'm curious, do you do a freeform galette in it? Meaning not a 9 x13 galette covering the entire surface? And such a nice story about Marcella. Started watching the Shape of Pasta, great series with charming Italian women making and sharing their very old pasta know-how.
About Marcella Hazan, IMHO, every Italian-born woman of an age & region are fierce & uncompromising in their kitchens. My relatives in Irpinia would take anyone, any deviation to task, including me on occasion. HAZAN was an original, but mostly, dare I say only in the USA -- https://www.readerslane.com/interviews/italian-cookbook-recommendations-angela-paolantonio/
This post made me go put on a pot of sauce! Butter, an onion, tomatos. Perfect way to start the weekend.
This was lovely. And, what a great story about you and Marcella. It touched me.
"Aristocratic game bird" indeed...
I see Made In offers a pie dish, too. I might have to try that one...in the name of research.