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Lidia's Italian-American Kitchen: The Companion to her New 52-Part Public Television Series her most Instructive, Personal, and Inspiring Cookbook Hardcover - 2001
by Bastianich, Lidia Matticchio
- Used
- Hardcover
In the companion book to her 52-part public television series of the same name, Lidia Matticchio Bastianich restores the true flavors to time-honored dishes, demonstrating a light, subtle approach and using authentic Italian ingredients that are now so readily available. in color.
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Details
- Title Lidia's Italian-American Kitchen: The Companion to her New 52-Part Public Television Series her most Instructive, Personal, and Inspiring Cookbook
- Author Bastianich, Lidia Matticchio
- Binding Hardcover
- Edition First Edition
- Condition UsedGood
- Pages 464
- Volumes 1
- Language ENG
- Publisher Knopf Publishing Group, New York
- Date 2001-10-23
- Illustrated Yes
- Features Illustrated, Index, Table of Contents
- Bookseller's Inventory # 4CNRMR0003KW
- ISBN 9780375411502 / 037541150X
- Weight 2.8 lbs (1.27 kg)
- Dimensions 9.58 x 8.14 x 1.38 in (24.33 x 20.68 x 3.51 cm)
-
Themes
- Cultural Region: Italy
- Ethnic Orientation: Italian
- Library of Congress subjects Cookery, American, Cookery, Italian
- Library of Congress Catalog Number 2001045009
- Dewey Decimal Code 641.594
From the publisher
From the jacket flap
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--the cooking she encountered when she first came to America as a young adolescent--she pays homage to this "cuisine of adaptation born of necessity." 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'll 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, andgenuine 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--sole with oregano, vidalias, and tomatoes; tenderloin with potatoes, peppers, and onions; sausages with bitter broccoli. Try her version of scallopine with sauteed lemon slices, garlic slivers, capers, and green olives--you'll be hooked.
Soups are Lidia's specialty, particularly hearty bean and pasta soups--meals 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--Lemon 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.
Focusing on the Italian-American kitchen--the cooking she encountered when she first came to America as a young adolescent--she pays homage to this "cuisine of adaptation born of necessity." 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'll 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, andgenuine 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--sole with oregano, vidalias, and tomatoes; tenderloin with potatoes, peppers, and onions; sausages with bitter broccoli. Try her version of scallopine with sauteed lemon slices, garlic slivers, capers, and green olives--you'll be hooked.
Soups are Lidia's specialty, particularly hearty bean and pasta soups--meals 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--Lemon 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.
Categories
Excerpt
Media reviews
Citations
- Booklist, 11/15/2001, Page 534
- Choice, 12/01/2001, Page 695
- Library Journal, 10/15/2001, Page 102
- Library Journal Prepub Alert, 07/01/2001, Page 66
- New York Times, 12/02/2001, Page 56
- Publishers Weekly, 10/01/2001, Page 53