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....
Lidia Cooks from the Heart of Italy (Hardcover)
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 ...
Tanya Bastianich Manuali, Lidias 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.
Penetrating the heart of Italystarting at the north, working down to the tip, and ending in SardiniaLidia unearths a wealth of recipes:
From TrentinoAlto 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 ricebaked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron
From Valle dAosta: 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: Shepherds 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 contactthe 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.
|Genre||COOKING / Regional & Ethnic / Italian|
|Publisher Date||2009-10-20 00:00:00.0|
|Publisher||Alfred a Knopf Inc|
|Unit weight||2.76 lb|
|Authors||Bastianich, Lidia Matticchio|
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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.Read More
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.Read More
the book is well written and you can travel and eat your well around Italy. I love this book.Read More
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!Read More
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