Lidia s Italian American Kitchen

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.

Lidia s Italian American Kitchen

Lidia s Italian American Kitchen

Lidia Bastianich, loved by millions of Americans for her simple, delectable 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—Lidia 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, and genuine Neapolitan pizza. 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.

More Books:

Lidia's Italian-American Kitchen
Language: en
Pages: 464
Authors: Lidia Matticchio Bastianich
Categories: Cooking
Type: BOOK - Published: 2010-08-18 - Publisher: Knopf

Lidia Bastianich, loved by millions of Americans for her simple, delectable 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—Lidia pays homage to this “cuisine of adaptation born of necessity.”
Lidia's Italian-American Kitchen
Language: en
Pages: 432
Authors: Lidia Bastianich
Categories: Cooking
Type: BOOK - Published: 2001 - Publisher: Knopf

Explores the secrets of Italian-American cuisine with recipes for such dishes as veal parmigiana, baked cannelloni, lasagna, and pizza, as well as a variety of dishes that use authentic Italian ingredients and cooking techniques.
La Cucina Di Lidia
Language: en
Pages: 287
Authors: Lidia Bastianich, Jay Jacobs
Categories: Cooking
Type: BOOK - Published: 2003-04-01 - Publisher: Broadway

Percy is incredibly accident-prone, and holds the dubious record of the most accidents. Percy has had a small rivalary with Harold, however, they are always willing to help each other when in trouble.
Lidia's Italy in America
Language: en
Pages: 384
Authors: Lidia Matticchio Bastianich, Tanya Bastianich Manuali
Categories: Cooking
Type: BOOK - Published: 2011-10-25 - Publisher: Knopf

From one of America's most beloved chefs and authors, a road trip into the heart of Italian American cooking today—from Chicago deep-dish pizza to the Bronx's eggplant parm—celebrating the communities that redefined what we know as Italian food. As she explores this utterly delectable and distinctive cuisine, Lidia shows us
Icons of American Cooking
Language: en
Pages: 314
Authors: Victor William Geraci, Elizabeth S. Demers
Categories: Biography & Autobiography
Type: BOOK - Published: 2011 - Publisher: ABC-CLIO

Presents the lives and careers of twenty-four American personalities involved in food and cooking, covering their education, travels, restaurants, written works, and awards. including such celebrities as James Beard, Julia Child, Mollie Katzen, Martha Stewart, and Alice Waters.

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