Lidia Cooks from the Heart of Italy (Hardcover)

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    Lidia Cooks from the Heart of Italy (Hardcover)
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    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 ...

    Details

    ITEM#: 11916144

    Lidia Matticchio Bastianich is the author of five previous books, four of them accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia (among others), and she lectures on and demonstrates Italian cooking throughout the country. She lives on Long Island, and can be reached at her Web site, www.lidiasitaly.com.

    Tanya Bastianich Manuali, Lidia’s daughter, received her Ph.D. in Italian Renaissance art history from Oxford University. Since 1996 she has led food/wine/art tours of Italy. She lives with her husband and children on Long Island.
    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—the kind of elemental, good family cooking that is particularly appreciated today.

    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 (crepe) 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 Ragu
    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.

    Specs

    ISBN 9780307267511
    Genre COOKING / Regional & Ethnic / Italian
    Format Hardcover
    Pages 411
    Publisher Date 2009-10-20 00:00:00.0
    Publisher Alfred a Knopf Inc
    Copyright Year 2009
    Height 9.5 in
    Wdth 8.5 in
    Thickness 1.0 in
    Unit weight 2.76 lb
    Language English
    Audience General/trade
    Authors Bastianich, Lidia Matticchio

    Product Reviews


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    • What a Deal!

      I bought this cookbook as a gift for a relative who likes to make desserts to take to friends and family. I shopped various bookstores after another friend had recommended this book. When I found it on Overstock.com on-line at less than half the price in the store I bought two (one for myself). It's exactly the same as in the stores.

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    • Mahgia, Mangia

      This was a birthday for my friend. The illustrations and recipes are great. My only complaint was that it was sent media mail and took 15 days to get to me.

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    • fun

      the book is well written and you can travel and eat your well around Italy. I love this book.

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    • Lidia Cooks from the Heart of Italy

      This cookbook is well organized by region of Italy. The recipes are concise, and varied. The photos of the various dishes are beautiful, and the instructions overall are easy to understand and follow. The photographs are breathtaking. This cookbook also includes recipes for risotto, polenta, meat dishes, pastas, sauces, and even desserts! An excellent cookbook for those who love traditional Italian dishes. There is also a recipe finder by course at the back, and an index. Four thumbs up to Lidia! The grand lady of Italian Cooking!

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