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Lidia's Commonsense Italian Cooking: 150 Delicious and Simple Recipes Anyone Can Master: A Cookbook (Hardcover) (ISBN-13: 9780385349444)
Vendor:
Lidia Matticchio Bastianich
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Books
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Description
xFrom one of the most beloved chefs and authors in America, a beautifully illustrated collection of 150 simple, seasonal Italian recipes told with commonsense cooking wisdom--from the cutting board to the kitchen table.
As storyteller and chef, Lidia Bastianich draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her. Whether it's Citrus Roasted Veal or Rustic Ricotta Tart, each recipe is a tangible feast. We learn to look at ingredients as both geographic and cultural indicators. In Campania, the region where mozzarella is king, we discover it best eaten three hours after preparation. In Genova we are taught that while focaccia had its basil origins in the Ligurain culinary tradition, the herbs and flavorings will change from region to region; as home chefs, we can experiment with rosemary or oregano or olives or onions When it's time for dessert, Lidia draws on the scared customs of nuns in Italian monasteries and convents and reveals the secret to rice pudding with a blessing. Lidia's Commonsense Guide to Italian Cooking is a masterclass in creating delectable Italian dishes with grace, confidence and love.
Author: Lidia Matticchio Bastianich, Tanya Bastianich Manuali
ISBN-10: 0385349440
ISBN-13: 9780385349444
Publisher: Knopf Publishing Group
Language: English
Published: 10/15/2013
Pages: 304
Format: Hardcover
Weight: 2.11lbs
Size: 9.23h x 8.28w x 0.97d
Review Citation(s):
Booklist 10/15/2013 pg. 8
New York Times Book Review 12/08/2013 pg. 21
As storyteller and chef, Lidia Bastianich draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her. Whether it's Citrus Roasted Veal or Rustic Ricotta Tart, each recipe is a tangible feast. We learn to look at ingredients as both geographic and cultural indicators. In Campania, the region where mozzarella is king, we discover it best eaten three hours after preparation. In Genova we are taught that while focaccia had its basil origins in the Ligurain culinary tradition, the herbs and flavorings will change from region to region; as home chefs, we can experiment with rosemary or oregano or olives or onions When it's time for dessert, Lidia draws on the scared customs of nuns in Italian monasteries and convents and reveals the secret to rice pudding with a blessing. Lidia's Commonsense Guide to Italian Cooking is a masterclass in creating delectable Italian dishes with grace, confidence and love.
Author: Lidia Matticchio Bastianich, Tanya Bastianich Manuali
ISBN-10: 0385349440
ISBN-13: 9780385349444
Publisher: Knopf Publishing Group
Language: English
Published: 10/15/2013
Pages: 304
Format: Hardcover
Weight: 2.11lbs
Size: 9.23h x 8.28w x 0.97d
Review Citation(s):
Booklist 10/15/2013 pg. 8
New York Times Book Review 12/08/2013 pg. 21
By Lidia Matticchio Bastianich
xLIDIA MATTICCHIO BASTIANICH is the author of eight previous cookbooks, five of which have been accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia, among others, and she gives lectures on Italian cuisine throughout the country. She lives on Long Island, New York. TANYA BASTIANICH MANUALI received her PhD in Renaissance art history from Oxford University. In 1996 she started Esperienze Italiane, a travel company that arranges food, wine, and art tours to Italy. She also coauthors cookbooks with her mother, Lidia; manages Lidia's product line; and serves as the cultural and art consultant for the art series. She lives on Long Island, New York.
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