I'm ambivalent about posthumous publications, mostly, but I knew I'd want to take look at "Ingredienti: Marcella's Guide to the Market" (Scribner, $20). Marcella Hazan, who died in 2013, had tremendous influence on how we cook Italian in the U.S.

Long before Mario Batali, who may be her influence inheritor, she taught us to make fresh pasta, serve bruschetta rather than American-style garlic bread, and braise pork in milk. I wrote an appreciation in Taste of Orange County after she died, including reminiscence from chef Cathy Pavlos of Lucca Cafe and Provenance. Pavlos cites Marcella's model as second only to her own beloved Italian grandmother's in importance.

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Source: http://www.orangecoast.com/