Lidia's Family Table
More Than 200 Fabulous Italian Recipes to Enjoy Every Day--with Wonderful Ideas for Variations and Improvisations: A Cookbook
$59.75
- Hardcover
448 pages
- Release Date
15 October 2008
Summary
LidiaP#39;s popularity continues to grow as is evident from the continued airing of her PBS shows, her national media appearances, and her 7,709 copy 12-month rate of movement. Plt;IPgt;LidiaP#39;s Italian-American KitchenPlt;/IPgt; continues to appear in the top slots of the Bookscan cookbook best-seller list. All of this bodes well for incredible momentum out of the gate on Plt;IPgt;LidiaP#39;s Family TablePlt;/IPgt;.Plt;bPgt;From one of America best-loved and most-admired chefs, an instructive and creative collection of over 200 recipes that bring simple, delicious Italian cooking to the family table,P#160;with imaginative ideas for variations and improvisations.Plt;brPgt;Plt;/bPgt;Plt;brPgt;Plt;iPgt;LidiaP#39;s Family TablePlt;/iPgt; features hundreds ofP#160;fabulous new dishes that will appeal both to LidiaP#8217;s loyal following, who have come to rely on her wonderfully detailed recipes, and to the more adventurous cook ready to experiment. Plt;brPgt;Plt;brPgt; P#8226; She welcomes us to the table with tasty bites from the sea (including home-cured tuna and mackerel), seasonal salads, and vegetable surprises (Egg-Battered Zucchini Roll-Ups, Sweet Onion Plt;iPgt;GratinatePlt;/iPgt;).Plt;brPgt;Plt;brPgt; P#8226; She reveals the secret of simple make-ahead soup bases, delicious on their own and easy to embellish for a scrumptious soup that can make a meal. Plt;brPgt;Plt;brPgt; P#8226; She opens up the wonderful world of pasta, playing with different shapes, mixing and matching, and creating sauces while the pasta boils; she teaches us to make fresh egg pastas, experimenting with healthful ingredientsP#8211;whole wheat, chestnut, buckwheat, and barley. And she makes us understand the subtle arts of polenta- and risotto-making as never before. Plt;brPgt;Plt;brPgt; P#8226; She shares her love of vegetables, skillet-cooking some to intensify their flavor, layering some with yesterdayP#8217;s bread for a lasagna-like gratin, blanketing a scallop of meat with sautP#233;ed vegetables, and finishing seasonal greens with the perfect little sauce.Plt;brPgt;Plt;brPgt; P#8226; She introduces us to some lesser-known cuts of meats for main courses (shoulders, butts, and tongue) and underused, delicious fish (skate and monkfish), as well as to her familyP#8217;s favorite recipes for chicken and a beautiful balsamic-glazed roast turkey.Plt;brPgt;Plt;brPgt; P#8226; And she explores with us the many ways fruits and crusts (pie, strudel, cake, and toasted bread) marry and produce delectable homey desserts to end the meal.Plt;brPgt;Plt;brPgt; LidiaP#8217;s warm presence is felt on every page of this book, explaining the whys and wherefores of what she is doing, and the brilliant photographs take us right into her home, showing her rolling out pasta with her grandchildren, bringing in the summer harvest, and sitting around the food-laden family table. As she makes every meal a celebration, she invites us to do the same, giving us confidence and joy in the act of cooking.
Book Details
| ISBN-13: | 9781400040353 |
|---|---|
| ISBN-10: | 1400040353 |
| Author: | Lidia Matticchio Bastianich |
| Publisher: | Alfred A. Knopf |
| Imprint: | Alfred A. Knopf |
| Format: | Hardcover |
| Number of Pages: | 448 |
| Release Date: | 15 October 2008 |
| Weight: | 1.31kg |
| Dimensions: | 30mm x 216mm x 241mm |
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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
Lidia Matticchio Bastianich
Lidia Bastianich is the author of three previous books: Plt;iPgt;La Cucina di LidiaPlt;/iPgt; andPlt;iPgt; Plt;/iPgt;the best-selling Plt;iPgt;LidiaP#8217;s Italian Table Plt;/iPgt;and Plt;iPgt;LidiaP#8217;s Italian-American KitchenPlt;/iPgt;P#8211;also the names of her nationally syndicated public television series. She is the owner of the very successful New York City restaurant Felidia, as well as Becco, Esca, and LidiaP#8217;s in Pittsburgh and Kansas City, and she gives lectures on Italian cuisine throughout the country. She lives on Long Island in New York and she can be reached at her Web site,
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