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ITEM# 10402234
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ITEM#: 10402234

Lidia Mattichio Bastianich is the author of four previous books, three 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, New York.Tanya Bastianich Manuali, Lidia’s daughter, received her Ph.D. in Renaissance history from Oxford University. Since 1996 she has led food/wine/art tours. She lives with her husband and children on Long Island.
In this exciting new book the incomparable Lidia takes us on a gastronomic journey—from Piemonte to Puglia—exploring ten different regions that have informed her cooking and helped to make her the fabulous cook that she is today. In addition, her daughter Tanya, an art historian, guides us to some of the nearby cultural treasures that enrich the pursuit of good food.

· In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle European influences; and buzara, an old mariner’s stew, draws on fish from the nearby sea.

· From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel.

· From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup.

· In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors.

· In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is “heaven on a plate”; and a bagna cauda serves as a dip for local vegetables, including prized cardoons.

· In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert.

· In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them.

· In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes.

· From Sicily’s Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon.

· In Puglia, at Italy’s heel, where durum wheat grows at its best, she makes some of the region’s glorious pasta dishes and re-creates a splendid focaccia from Altamura.

There are 140 delectable recipes to be found as you make this journey with Lidia. And along the way, with Tanya to guide you, you’ll stop to admire Raphael’s fresco Triumph of Galatea, a short walk from the market in Rome; the two enchanting women in the Palazzo Abbatellis in Palermo; and the Roman ruins in Friuli, among many other delights. There’s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.


ISBN 9781400040360
Genre COOKING / Regional & Ethnic / Italian
Format Hardcover
Pages 364
Publisher Date 2007-04-10 00:00:00.0
Publisher Alfred a Knopf Inc
Copyright Year 2007
Height 9.25 in
Wdth 8.75 in
Thickness 1.25 in
Unit weight 2.6 lb
Language English
Audience General/trade
Authors Manuali, Tanya Bastianich
Dimensions 9.3x6.7x1.1
Country of Origin United States

Customer Reviews

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  • Most Helpful

  • Range of Recipies
    Verified Purchase

    The author has opened a whole new vista regarding the versitility and scope of Italian cooking. Recipies are not limited to the ones used in Italian homes on a daily basis, but are expanded into the culinary aena. The author exibits a creativeness that places her in the catagory of culinary artist. From basic cooking to presentation, she has elevated the mundane to a state of artistic achievement.

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  • Lidia's Italy - fabulous recipesyou can make!
    Verified Purchase

    Lidia's Italy is Lidia Bastianich's latest cookbook. In this book she travels to her home town and favorite places in Italy. While in each place, she reminisces and cooks a meal from the local food. The recipes were not only enticing, but easily made at home! The photographs are spectacular! She literally "takes you with her!" You will want to make the dishes and travel to these coastal towns. I'd recommend this anyone who enjoys cooking and eating Italian food!

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  • Most Recent

  • Lidia's Italy = Having a Friend Over
    Verified Purchase

    Lidia's genuine warmth and love of cooking shines through on every page of this beautiful book. Not only does she provide information about the region where each particular dish originates, but she goes out of her way to help you enjoy the preparation and serving of the dish to friends and family. She also gives the reader encouragement and freedom to make substitutions where needed for ingredients that may not be available. The history of different regions that is provided in each chapter also makes for good reading. The well-written recipes, the illustrations, the beautiful scenery, and the wonderful people that Lidia has spotlighted in her book are all truly inspiring. It really is like having a friend over.

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  • Lidia's Italy
    Verified Purchase

    The book Lidia's Italy is like a Bible for cooking. The detail of her recipes plus seeing her do them on TV makes the recipe that is tried as close to hers as possible. I have all five of her books and I have been pleased as has my family and company that have eaten the food not the books. Hooray! for Lidia and her sharing her knowledge of preparing many meals. I think we need an index book to cross reference recipes fom one book to the next.

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  • Excellent Italian cookbook
    Verified Purchase

    This book reflects Lidia's cooking show on PBS. She is an excellent cook, dealing with food in true Italian fashion, which is simply and forthrightly. Good food does not need to be mile high and include hundreds of ingredients and tons of spices. Her philosophy of cooking mirrors my own grandmother's, who use to say that as long as the basic ingredient is of excellent quality, you don't need to do much to it! The recipes are easy to follow and the photography is beautiful and the history of food of the various regions in Italy by Lidia's daughter is interesting and educational.

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