馃搾 Author : Lidia Matticchio Bastianich
馃搾 Publisher : Knopf
馃搾 Release Date : 2012-10-16
馃搾 Pages : 240
馃搾 ISBN : 9780307960856
馃搾 Available Language : English, Spanish, And French
馃搾 Category : Cooking

SYNOPSIS : One of the most beloved chefs and authors in America presents her most accessible and affordable cookbook to date, a gathering of more than 100 Italian recipes that have become Lidia's go-to meals for her very own family鈥攖he best, the most comforting, and the most delicious dishes in her repertoire. In Lidia鈥檚 Favorite Recipes, you鈥檒l find a fresh take on more than 100 of Lidia鈥檚 signature and irresistibly reliable dishes, including: 路 Fried Mozzarella Skewers鈥擲piedini alla Romana 路 Escarole and White Bean Soup鈥擹uppa di Scarola e Cannellini 路 Ziti with Broccoli Rabe and Sausage鈥擹iti con Broccoli Rabe e Salsicce 路 Baked Stuffed Shells鈥擟onchiglie Ripiene al Forno 路 Eggplant Parmigiana鈥擬elanzane alla Parmigiana 路 Savory Seafood Stew鈥擹uppa di Pesce 路 Chicken Cacciatore鈥擯ollo alla Cacciatore 路 Veal Ossobuco with Barley Risotto鈥擮ssobuco di Vitello con Risotto d鈥橭rzo 路 Cannoli Napoleon鈥擟annolo a Strati 路 Limoncello Tiramis霉鈥擳iramis霉 al Limoncello From the classic sauces to the delicious desserts, these recipes have been revised and updated to be more concise and clear, but just as soul-satisfying as ever. With new information about the affordability, seasonality, and nutritional value of the ingredients, this book shows there is no question why these dishes are the easiest and most enjoyable to bring to the family table for your most memorable moments. Beautifully illustrated throughout with full-color photographs, Lidia鈥檚 Favorite Recipes will give both new cooks and longtime fans something extraordinary to celebrate.


馃搾 Author : Lidia Matticchio Bastianich
馃搾 Publisher : Knopf
馃搾 Release Date : 2012
馃搾 Pages : 220
馃搾 ISBN : 9780307595669
馃搾 Available Language : English, Spanish, And French
馃搾 Category : Cooking

SYNOPSIS : The proprietor of New York City's Felidia restaurant and her daughter present a collection of favorite Italian recipes, with nutritional information for ingredients and suggestions for recipe variations.


馃搾 Author : Lidia Matticchio Bastianich
馃搾 Publisher : Knopf
馃搾 Release Date : 2010-08-18
馃搾 Pages : 384
馃搾 ISBN : 9780307767561
馃搾 Available Language : English, Spanish, And French
馃搾 Category : Cooking

SYNOPSIS : In this exciting new book the incomparable Lidia takes us on a gastronomic journey鈥攆rom Piemonte to Puglia鈥攅xploring ten different regions that have informed her cooking and helped to make her the fabulous cook that she is today. In addition, her daughter Tanya, an art historian, guides us to some of the nearby cultural treasures that enrich the pursuit of good food. 路 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鈥檚 Middle European influences; and buzara, an old mariner鈥檚 stew, draws on fish from the nearby sea. 路 From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel. 路 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. 路 In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors. 路 In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is 鈥渉eaven on a plate鈥; and a bagna cauda serves as a dip for local vegetables, including prized cardoons. 路 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. 路 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. 路 In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes. 路 From Sicily鈥檚 Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon. 路 In Puglia, at Italy鈥檚 heel, where durum wheat grows at its best, she makes some of the region鈥檚 glorious pasta dishes and re-creates a splendid focaccia from Altamura. There are 140 delectable recipes to be found as you make this journey with Lidia. And along the way, with Tanya to guide you, you鈥檒l stop to admire Raphael鈥檚 fresco Triumph of Galatea, a short walk from the market in Rome; the two enchanting women in the Palazzo Abbatellis in Palermo; and the Roman ruins in Friuli, among many other delights. There鈥檚 something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy. From the Hardcover edition.


馃搾 Author : Lidia Matticchio Bastianich
馃搾 Publisher : Knopf
馃搾 Release Date : 2013-10-15
馃搾 Pages : 304
馃搾 ISBN : 9780385349451
馃搾 Available Language : English, Spanish, And French
馃搾 Category : Cooking

SYNOPSIS : In her beautifully illustrated new cookbook, Lidia Bastianich lays out a comprehensive curriculum of wise cooking tips--from the cutting board to the kitchen table. Channeling the instructive elements from her TV show, she teaches us that a good dose of common sense is the key ingredient to a stellar meal. As storyteller and chef, she draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her. Whether it's Citrus Roasted Veal, or Rustic Ricotta Tart, each recipe is a tangible feast. We learn to look at ingredients as both geographic and cultural indicators. In Campania, the region where mozzarella is king, we discover it best eaten three hours after preparation. In Genova we are taught that while focaccia had its basil origins in the Ligurain culinary tradition, the herbs and flavorings will change from region to region; as home chefs, we can experiment with rosemary or oregano or olives or onions! When it's time for dessert, Lidia draws on the scared customs of nuns in Italian monasteries and convents and reveals the secret to rice pudding with a blessing. Lidia's Commonsense Guide to Italian Cooking is a collection of 150 delectable recipes, told with commonsense cooking wisdom, that teaches us how create simple, seasonal Italian dishes with grace, confidence and love. From the Hardcover edition.


馃搾 Author : Lidia Matticchio Bastianich
馃搾 Publisher : Knopf
馃搾 Release Date : 2009-10-20
馃搾 Pages : 432
馃搾 ISBN : 9780307273413
馃搾 Available Language : English, Spanish, And French
馃搾 Category : Cooking

SYNOPSIS : In this inspiring new book, Lidia Bastianich awakens in us a new respect for food and for the people who produce it in the little-known parts of Italy that she explores. All of the recipes reflect the regions from which they spring, and in translating them to our home kitchens, Lidia passes on time-honored techniques and wonderful, uncomplicated recipes for dishes bursting with different regional flavors鈥攖he kind of elemental, good family cooking that is particularly appreciated today. Penetrating the heart of Italy鈥攕tarting at the north, working down to the tip, and ending in Sardinia鈥擫idia unearths a wealth of recipes: From Trentino鈥揂lto 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鈥攂aked 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鈥橝osta: 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锚pe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a 鈥済uitar,鈥 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霉 From Calabria: Shepherd鈥檚 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鈥攖he 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 Hardcover edition.


馃搾 Author : Lidia Bastianich
馃搾 Publisher : Harper Collins
馃搾 Release Date : 1998-09-02
馃搾 Pages : 400
馃搾 ISBN : 9780688154103
馃搾 Available Language : English, Spanish, And French
馃搾 Category : Cooking

SYNOPSIS : Lidia's Italian Table LIDIA MATTICCHIO BASTIANICH "Let me invite you on a journey with me from my childhood ..." beckons Lidia Bastianich, hostess of the national public television series Lidia's Italian Table. And what an incredible journey it proves to be. Lidia's Italian Table is overflowing with glorious Italian food, highlighted by Lidia's personal collection of recipes accumulated since her childhood in Istria, located in northern Italy on the Adriatic Sea. Hearty and heartwarming Italian fare is what Lidia understands best, and each chapter of this gorgeous cookbook is infused with Lidia's warm memories of a lifetime of eating and cooking Italian style. Since good Italian food is based on good ingredients, Lidia includes an eloquent discourse on those products that are the cornerstones of Italian cuisine: olives (and their green-golden oil), Parmigiano-Reggiano cheese, salt, porcini mushrooms, truffles, tomato paste, and hot peppers. She also explains the importance of regional wines and grappa (in flavors from honey to dried fig) in the Italian food experience. Her recipes are filled with these Italian delicacies--Fennel, Olive, and Citrus Salad; Tagliatelle with Porcini Mushroom Sauce; Seared Rabbit Loin over Arugula with Truffle Dressing; Asparagus Gratin with Parmigiano-Reggiano Cheese-, and Zabaglione with Barolo Wine. Lidia explores every corner of Italian cuisine: from fresh and dry pasta to gnocchi and risotto to game and shellfish, all of which Lidia transforms into exceptional Italian dishes. But that is only the beginning. There are Italian soups to savor, like hearty minestre, bread-enriched zuppe, and the light and flavorful brodi. Polenta's delicious versatility is revealed through Polenta, Gorgonzola, and Savoy Cabbage Torte and White Creamy Polenta with Fresh Plums. And Lidia's luscious dolci, or desserts, invite your indulgence with Sweet Crepes with Chocolate Walnut Filling, Blueberry-Apricot Frangipane Tart, and Soft Ice Cream with Hazelnuts. Lidia attributes her passion and appreciation for Italian food to her family. Lidia's Italian Table is filled with stories of learning to make Easter bread with her Grandma Rosa in the town's communal oven; touching and smelling her way through the food markets of Trieste with her great-aunt Zia Nina; fishing for calamari with her uncle Zio Milio; and collecting briny mussels and sea urchins along the Istrian coastline with her cousins. This gastronomic adventure is more than just a cookbook: It is an exploration into the heart of Italian cuisine.


馃搾 Author : Lidia Matticchio Bastianich
馃搾 Publisher : Knopf
馃搾 Release Date : 2017-10-17
馃搾 Pages : 416
馃搾 ISBN : 9780385349499
馃搾 Available Language : English, Spanish, And French
馃搾 Category : Cooking

SYNOPSIS : The beloved TV chef offers the only cookbook you'll need to give any gathering--from a dinner for two to a wedding--a delectable, welcoming Italian flavor. No one throws a party like Lidia Bastianich! And now, in this delightful new cookbook, she gives us 220 fantastic recipes for entertaining with that distinctly Bastianich flare. From Pear Bellinis to Carrot and Chickpea Dip, from Campanelle with Fennel and Shrimp to Berry Tiramisu--these are dishes your guests will love, no matter the occasion. Here, too, are Lidia's suggestions for hosting a BBQ, making pizza for a group, choosing the perfect wine, setting an inviting table, and much more. Beautifully illustrated throughout with full-color photographs and filled with her trademark warmth and enthusiasm, this is Lidia's most festive book. Whether you're planning a romantic picnic for two, a child's birthday party, a holiday gathering, or a simple weeknight family dinner, Lidia's flavorful, easy-to-follow recipes and advice will have you calling to your guests: "Tutti a tavola a mangiare!"


馃搾 Author : Lidia Matticchio Bastianich
馃搾 Publisher : Alfred a Knopf Incorporated
馃搾 Release Date : 2011
馃搾 Pages : 359
馃搾 ISBN : 9780307595676
馃搾 Available Language : English, Spanish, And French
馃搾 Category : Cooking

SYNOPSIS : A companion to a new public television series dedicated to modern Italian-American cooking traces the author's travels throughout the country and her insights into how respective Italian regions have inspired the evolutions of cross-ethnic cuisines. 150,000 first printing. TV tie-in.


馃搾 Author : Lidia Matticchio Bastianich
馃搾 Publisher : Knopf
馃搾 Release Date : 2010-08-18
馃搾 Pages : 464
馃搾 ISBN : 9780307767547
馃搾 Available Language : English, Spanish, And French
馃搾 Category : Cooking

SYNOPSIS : Lidia Bastianich, loved by millions of Americans for her good Italian cooking, gives us her most instructive and personal cookbook yet. Focusing on the Italian-American kitchen鈥攖he cooking she encountered when she first came to America as a young adolescent鈥攕he pays homage to this 鈥渃uisine of adaptation born of necessity.鈥 But she transforms it subtly with her light, discriminating touch, using the authentic ingredients, not accessible to the early immigrants, which are all so readily available today. The aromatic flavors of fine Italian olive oil, imported Parmigiano-Reggiano and Gorgonzola dolce latte, fresh basil, oregano, and rosemary, sun-sweetened San Marzano tomatoes, prosciutto, and pancetta permeate the dishes she makes in her Italian-American kitchen today. And they will transform for you this time-honored cuisine, as you cook with Lidia, learning from her the many secret, sensuous touches that make her food superlative. You鈥檒l find recipes for Scampi alla Buonavia (the garlicky shrimp that became so popular when Lidia served the dish at her first restaurant, Buonavia), Clams Casino (with roasted peppers and good American bacon), Caesar Salad (shaved Parmigiano makes the difference), baked cannelloni (with roasted pork and mortadella), and lasagna (blanketed in her special Italian-American Meat Sauce). But just as Lidia introduced new Italian regional dishes to her appreciative clientele in Queens in the seventies, so she dazzles us now with pasta dishes such as Bucatini with Chanterelles, Spring Peas, and Prosciutto, and Long Fusilli with Mussels, Saffron, and Zucchini. And she is a master at teaching us how to make our own ravioli, featherlight gnocchi, and genuine Neapolitan pizza. The key to her delectable fish and meat cooking is the aromatic vegetables that so often form an integral part of the dish鈥攕ole with oregano, vidalias, and tomatoes; tenderloin with potatoes, peppers, and onions; sausages with bitter broccoli. Try her version of scallopine with saut茅ed lemon slices, garlic slivers, capers, and green olives鈥攜ou鈥檒l be hooked. Soups are Lidia鈥檚 specialty, particularly hearty bean and pasta soups鈥攎eals in themselves. And you can top off a Lidia feast with traditional Italian-American favorites, such as a perfect Zabaglione or cannoli, or one of her own creations鈥擫emon Delight or Roasted Pears and Grapes. Laced with stories about her experiences in America and her discoveries as a cook, this enchanting book is both a pleasure to read and a joy to cook from. From the Hardcover edition.


馃搾 Author : Lidia Matticchio Bastianich
馃搾 Publisher : Knopf
馃搾 Release Date : 2015-10-27
馃搾 Pages : 480
馃搾 ISBN : 9780385349475
馃搾 Available Language : English, Spanish, And French
馃搾 Category : Cooking

SYNOPSIS : From the Emmy-winning host of Lidia鈥檚 Kitchen, best-selling author, and beloved ambassador for Italian culinary traditions in America comes the ultimate master class: a beautifully produced definitive guide to Italian cooking, coauthored with her daughter, Tanya鈥攃overing everything from ingredients to techniques to tools, plus more than 400 delectable recipes. Teaching has always been Lidia鈥檚 passion, and in this magnificent book she gives us the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. With this book, readers will learn all the techniques needed to master Italian cooking. Lidia introduces us to the full range of standard ingredients鈥攎eats and fish, vegetables and fruits, grains, spices and condiments鈥攁nd how to buy, store, clean, and cook with them. The 400 recipes run the full gamut from classics like risotto alla milanese and Tagliatelle with Mushroom Sauce to Lidia鈥檚 always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce. She gives us a comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy. There is no other book like this; it is the one book on Italian cuisine that every cook will need. From the Hardcover edition.