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|Author:||Lidia Matticchio Bastianich||UPC:||9780375411502|
|Description||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, t accessible to the early immigrants, which are all so readily available today. The aromatic flavors of fine Italian olive oil, imported Parmigia-Reggia and Gorgonzola dolce latte, fresh basil, orega, and rosemary, sun-sweetened San Marza tomatoes, prosciutto, and pancetta permeate the dishes she makes in her Italian-American kitchen today. And they will transform for you this time-hored 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 Casi (with roasted peppers and good American bacon), Caesar Salad (shaved Parmigia 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 w 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 gcchi, 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 sole with orega, 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 canli, 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.|
|Author Biography||Lidia Matticchio Bastianich is the author of two previous books, La Cucina di Lidia and the best-selling Lidia s Italian Table, as well as the host of two public television series, Lidia s Italian Table and Lidia s Italian-American Kitchen. She is the co-owner of three New York City restaurants Felidia, Becco, and Esca and gives lectures on Italian cuisine throughout the country. Ms. Bastianich lives on Long Island.|
|Author(s)||Lidia Matticchio Bastianich|
|Publisher||Alfred A. Knopf|
|Date of Publication||01/11/2001|
|Subject||Food & Drink: General|
|eBay Product ID (ePID)||96322429|
|Place of Publication||New York|
|Country of Publication||United States|
|Imprint||Alfred A. Knopf|
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