| Lidia's Italian Table: More Than 200 Recipes from the First Lady of Italian Cooking Contributor(s): Bastianich, Lidia (Author) |
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ISBN: 0688154107 ISBN-13: 9780688154103 Publisher: William Morrow & Company OUR PRICE: $31.50 Product Type: Hardcover Published: September 1998 Annotation: The companion cookbook to the author's 26-part public television series of the same name, "Lidia's Italian Table" includes stories from Lidia's life growing up in northern Italy, accounts of trips to fabulous fresh-air markets, and nearly 200 authentic Italian recipes. 2-color text. of color photos. |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - Italian - Cooking | Reference - Cooking | Media Tie-in |
| Dewey: 641.594 |
| LCCN: 98002949 |
| Physical Information: 1.4" H x 8.4" W x 10.1" (2.95 lbs) 400 pages |
| Themes: - Cultural Region - Italy |
| Descriptions, Reviews, Etc. |
| Publisher Description: Lidia's Italian Table LIDIA MATTICCHIO BASTIANICH Let me invite you on a journey with me from my childhood ... beckons Lidia Bastianich, hostess of the national public television series Lidia's Italian Table. And what an incredible journey it proves to be. Lidia's Italian Table is overflowing with glorious Italian food, highlighted by Lidia's personal collection of recipes accumulated since her childhood in Istria, located in northern Italy on the Adriatic Sea. Hearty and heartwarming Italian fare is what Lidia understands best, and each chapter of this gorgeous cookbook is infused with Lidia's warm memories of a lifetime of eating and cooking Italian style. Since good Italian food is based on good ingredients, Lidia includes an eloquent discourse on those products that are the cornerstones of Italian cuisine: olives (and their green-golden oil), Parmigiano-Reggiano cheese, salt, porcini mushrooms, truffles, tomato paste, and hot peppers. She also explains the importance of regional wines and grappa (in flavors from honey to dried fig) in the Italian food experience. Her recipes are filled with these Italian delicacies--Fennel, Olive, and Citrus Salad; Tagliatelle with Porcini Mushroom Sauce; Seared Rabbit Loin over Arugula with Truffle Dressing; Asparagus Gratin with Parmigiano-Reggiano Cheese-, and Zabaglione with Barolo Wine. Lidia explores every corner of Italian cuisine: from fresh and dry pasta to gnocchi and risotto to game and shellfish, all of which Lidia transforms into exceptional Italian dishes. But that is only the beginning. There are Italian soups to savor, like hearty minestre, bread-enriched zuppe, and the light and flavorful brodi. Polenta's delicious versatility is revealed through Polenta, Gorgonzola, and Savoy Cabbage Torte and White Creamy Polenta with Fresh Plums. And Lidia's luscious dolci, or desserts, invite your indulgence with Sweet Crepes with Chocolate Walnut Filling, Blueberry-Apricot Frangipane Tart, and Soft Ice Cream with Hazelnuts. Lidia attributes her passion and appreciation for Italian food to her family. Lidia's Italian Table is filled with stories of learning to make Easter bread with her Grandma Rosa in the town's communal oven; touching and smelling her way through the food markets of Trieste with her great-aunt Zia Nina; fishing for calamari with her uncle Zio Milio; and collecting briny mussels and sea urchins along the Istrian coastline with her cousins. This gastronomic adventure is more than just a cookbook: It is an exploration into the heart of Italian cuisine. |
Contributor Bio(s): Bastianich, Lidia: - Lidia MaMatticchio Bastianich is the hostess of the national public television series Lidia's Italian Table. She is also co-owner of three New York City restaurants: Felidia, Becco, and Frico Bar. Ms. Bastianich is the author of La Cucina di Lidia and gives lectures on Italian cuisine throughout the country. For the past few years, she has been the editor for a New York Times special insert, The Celebration of Life, dedicated to culinary life in Italy. Ms. Bastianich lives in Douglaston, New York. |