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Lidia's Italy Lidia Bastianich Hardcover Cookbook 2007 1st Edition
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Located in: Trenton, New Jersey, United States
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eBay item number:236470568970
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- Original Language
- English
- ISBN
- 9781400040360
About this product
Product Identifiers
Publisher
Knopf Doubleday Publishing Group
ISBN-10
1400040361
ISBN-13
9781400040360
eBay Product ID (ePID)
56969242
Product Key Features
Book Title
Lidia's Italy : 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most: a Cookbook
Number of Pages
384 Pages
Language
English
Publication Year
2007
Topic
Europe / Italy, Regional & Ethnic / Italian, Customs & Traditions
Illustrator
Yes
Genre
Travel, Cooking, Social Science, History
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
43 Oz
Item Length
9.4 in
Item Width
8.2 in
Additional Product Features
Intended Audience
Trade
LCCN
2006-043046
Reviews
Praise for Lidia Matticchio Bastianich "Straightforward, honest, simple but sophisticated, and utterly delicious...these satisfying dishes will never fail to please your family or your friends." --Jacques PΓ©pin "I have enjoyed the creative and soulful cooking at Felidia for more than three decades. Lidia was the first to really bring us authentic regional Italian food in New York. Her recipes in this book are rustic, delicious, and perfect for the home cook." --Daniel Boulud "For those who want to craft the kind of delizioso Italian delights one finds at the chef's flagship New York restaurant, Felidia, [Lidia] Bastianich serves up more than 100 signature recipes she's spent 38 years perfecting: Istrian-inflected dishes both sophisticated and homespun." -- O , The Oprah Magazine "No one gets to the heart of Italian food like Lidia Bastianich." --Debbie Macomber,#1 New York Times best-selling author "One of America's great Italian cooks." -- Los Angeles Times "Bastianich's 16th cookbook and arguably one of her most user-friendly, streamlined to be 'as straightforward to cook as possible' and using a minimal number of pots and pans. . . . You'll find a wide assortment of primi pasta and risotto cishes, which are the cornerstone of Italian cooking and perfectly suited for one-pot cooking: chicken eggplant parmesan, gemelli with pesto and tomato, chicken cacciatore and zucchini bread lasagna, to name a few. . . . Ever the teacher, Bastianich sprinkles tips and tricks throughout, and also offers substitution and serving suggestions." Pittsburgh Post-Gazette
Synopsis
Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking. For the home cook and the armchair traveler alike, Lidia's Italy offers a short introduction to ten regions of Italy--from Piemonte to Puglia--with commentary on nearby cultural treasures by Lidia's daughter Tanya, an art historian. - In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region's Middle European influences; and buzara , an old mariner's stew, draws on fish from the nearby sea. - From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel. - From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos ; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup. - In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors. - In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is "heaven on a plate"; and a bagna cauda serves as a dip for local vegetables, including prized cardoons. - In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert. - In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them. - In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes. - From Sicily's Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon. - In Puglia, at Italy's heel, where durum wheat grows at its best, she makes some of the region's glorious pasta dishes and re-creates a splendid focaccia from Altamura. There's something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy., Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking. For the home cook and the armchair traveler alike, Lidia's Italy offers a short introduction to ten regions of Italy-from Piemonteto Puglia-with commentary on nearby cultural treasures by Lidia'sdaughter Tanya, an art historian. In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region's Middle European influences; and buzara , an old mariner's stew, draws on fish from the nearby sea. From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel. From Friuli, where cows graze on the rich tableland, comesMontasio cheese to make fricos ; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup. In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors. In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is "heaven on a plate"; and a bagna cauda serves as a dip for local vegetables, including prized cardoons. In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert. In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them. In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes. From Sicily's Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon. In Puglia, at Italy's heel, where durum wheat grows at its best, she makes some of the region's glorious pasta dishes and re-creates a splendid focaccia from Altamura. There's something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.
LC Classification Number
TX723.B3224 2007
Item description from the seller
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