Lidia's Italy by Lidia Matticchio Bastianich - ISBN: 9781400040360
Hardcover
The incomparable Lidia takes readers on a gastronomic journey, exploring ten different Italian regions that have inspired her cooking. In addition, her daughter Tanya guides readers to some of the nearby cultural treasures that enrich the pursuit of good food.

Lidia's Italy

140 simple and delicious recipes from the ten places in Italy Lidia loves most: A Cookbook

$86.83

  • Hardcover

    384 pages

  • Release Date

    15 July 2007

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Summary

Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich’s legendary cooking.For the home cook and the armchair traveler alike,Lidia’s Italyoffers a short introduction to ten regions of Italy-from Piemonteto Puglia-with commentary on nearby cultural treasures by Lidia’sdaughter Tanya, an art historian.In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious s…

Book Details

ISBN-13:9781400040360
ISBN-10:1400040361
Author:Lidia Matticchio Bastianich, Tanya Bastianich Manuali
Publisher:Alfred A. Knopf
Imprint:Alfred A. Knopf
Format:Hardcover
Number of Pages:384
Release Date:15 July 2007
Weight:1.24kg
Dimensions:241mm x 211mm x 25mm
What They're Saying

Critics Review

Praise for Lidia Matticchio Bastianich “Straightforward, honest, simple but sophisticated, and utterly delicious…these satisfying dishes will never fail to please your family or your friends.” —Jacques Pépin “I have enjoyed the creative and soulful cooking at Felidia for more than three decades. Lidia was the first to really bring us authentic regional Italian food in New York. Her recipes in this book are rustic, delicious, and perfect for the home cook.” —Daniel Boulud “For those who want to craft the kind of delizioso Italian delights one finds at the chef’s flagship New York restaurant, Felidia, [Lidia] Bastianich serves up more than 100 signature recipes she’s spent 38 years perfecting: Istrian-inflected dishes both sophisticated and homespun.” —O, The Oprah Magazine “No one gets to the heart of Italian food like Lidia Bastianich.” —Debbie Macomber,#1 New York Times best-selling author “One of America’s great Italian cooks.” —Los Angeles Times “Bastianich’s 16th cookbook and arguably one of her most user-friendly, streamlined to be ‘as straightforward to cook as possible’ and using a minimal number of pots and pans… . You’ll find a wide assortment of primi pasta and risotto cishes, which are the cornerstone of Italian cooking and perfectly suited for one-pot cooking: chicken eggplant parmesan, gemelli with pesto and tomato, chicken cacciatore and zucchini bread lasagna, to name a few… . Ever the teacher, Bastianich sprinkles tips and tricks throughout, and also offers substitution and serving suggestions.” Pittsburgh Post-Gazette

About The Author

Lidia Matticchio Bastianich

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.

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