Lidia's Commonsense Italian Cooking: 150 Delicious and Simple Recipes Anyone Can Master: A Cookbook
Lidia Matticchio Bastianich, Tanya Bastianich Manuali$31.88
$37.50
A masterclass in creating delectable Italian dishes and the perfect gift for Mother's Day. From 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.
Binding Type: Hardcover
Publisher: Knopf Publishing Group
Published: 10/15/2013
ISBN: 9780385349444
Pages: 304
Weight: 2.11lbs
Size: 9.23h x 8.28w x 0.97d
Review Citations: 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.
Binding Type: Hardcover
Publisher: Knopf Publishing Group
Published: 10/15/2013
ISBN: 9780385349444
Pages: 304
Weight: 2.11lbs
Size: 9.23h x 8.28w x 0.97d
Review Citations: Booklist 10/15/2013 pg. 8
New York Times Book Review 12/08/2013 pg. 21