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Lidia Cooks from the Heart of Italy : A Feast of 175 Regional Recipes: a Cookbook by Lidia Matticchio Bastianich and Tanya Bastianich Manuali (2009, Hardcover)
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Author: Bastianich, Lidia Matticchio; Bastianich Manuali, Tanya. Sku: 04172513. Condition: New. Qty Available: 1.
- Buy it nowLidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes: A Cookbook
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About this product
Product Identifiers
PublisherKnopf Doubleday Publishing Group
ISBN-100307267512
ISBN-139780307267511
eBay Product ID (ePID)71900524
Product Key Features
Book TitleLidia Cooks from the Heart of Italy : a Feast of 175 Regional Recipes: a Cookbook
Number of Pages432 Pages
LanguageEnglish
Publication Year2009
TopicEurope / Italy, Regional & Ethnic / Italian
IllustratorYes
GenreTravel, Cooking, History
AuthorLidia Matticchio Bastianich, Tanya Bastianich Manuali
FormatHardcover
Dimensions
Item Height1.1 in
Item Weight44.5 Oz
Item Length9.1 in
Item Width8.3 in
Additional Product Features
Intended AudienceTrade
LCCN2009-022021
Dewey Edition22
ReviewsPraise 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 Pépin "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
Dewey Decimal641.5945
SynopsisFrom the Emmy award-winning chef and bestselling author Lidia Bastianich, a collection of 175 wonderful, uncomplicated recipes from little-known parts of Italy, celebrating time-honored techniques and elemental, good family cooking. Penetrating the heart of Italy--starting at the north, working down to the tip, and ending in Sardinia--Lidia unearths a wealth of recipes: From Trentino-Alto Adige: Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef From Lombardy: A world of rice--baked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron From Valle d'Aosta: Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops From Liguria: An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables From Emilia-Romagna: An olive oil dough for making the traditional, versatile vegetable tart erbazzone, as well as the secrets of making tagliatelle and other pasta doughs, and an irresistible Veal Scaloppine Bolognese From Le Marche: Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment From Umbria: A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait From Abruzzo: Fresh scrippelle (cr pe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a "guitar," Rabbit with Onions, and Lamb Chops with Olives From Molise: Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus From Basilicata: Wedding Soup, Fiery Maccheroni, and Farro with Pork Rag From Calabria: Shepherd's Rigatoni, steamed swordfish, and Almond Biscottini From Sardinia: Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping This is just a sampling of the many delights Lidia has uncovered. All the recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contact--the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art., From the Emmy award-winning chef and bestselling author, a collection of wonderful, uncomplicated recipes from little-known parts of Italy, celebrating time-honored techniques and elemental, good family cooking. Penetrating the heart of Italy-starting at the north, working down to the tip, and ending in Sardinia-Lidia unearths a wealth of recipes- . From Trentino-Alto Adige - Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef . From Lombardy - A world of rice-baked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron . From Valle d'Aosta - Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops . From Liguria - An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables . From Emilia-Romagna - An olive oil dough for making the traditional, versatile vegetable tart erbazzone, as well as the secrets of making tagliatelle and other pasta doughs, and an irresistible Veal Scaloppine Bolognese . From Le Marche - Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment . From Umbria - A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait . From Abruzzo - Fresh scrippelle (crape) ribbons baked with spinach or garnishing a soup, fresh pasta made with a "guitar," Rabbit with Onions, and Lamb Chops with Olives . From Molise- Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus . From Basilicata - Wedding Soup, Fiery Maccheroni, and Farro with Pork Rag . From Calabria - Shepherd's Rigatoni, steamed swordfish, and Almond Biscottini . From Sardinia - Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping This is just a sampling of the many delights Lidia has uncovered. The 175 recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contact-the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art.
LC Classification NumberTX723.B31567 2009
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Ratings and reviews
Most relevant reviews
- 01 Jan, 2020
Great cook book
Really love the recipes.Verified purchase: YesCondition: Pre-owned
- 04 Jan, 2022
lidia cooks from the heart of italy
the book had many great selectionsVerified purchase: YesCondition: Pre-owned
- 02 Jun, 2020
Recipes to die For!
Very, very interesting! Can’t wait to try our favorites!Verified purchase: YesCondition: Pre-owned
- 25 Aug, 2022
Authentic
Authentic italian cooking with a geography lesson included. Delightful to read.Verified purchase: YesCondition: Pre-owned
