Star Wars Sale
 
 

Special Offers see all

Enter to WIN!

Weekly drawing for $100 credit. Subscribe to PowellsBooks.news for a chance to win.
Privacy Policy

More at Powell's


Recently Viewed clear list


The Powell's Playlist | June 18, 2014

Daniel H. Wilson: IMG The Powell’s Playlist: Daniel H. Wilson



Like many writers, I'm constantly haunting coffee shops with a laptop out and my headphones on. I listen to a lot of music while I write, and songs... Continue »
  1. $18.87 Sale Hardcover add to wish list

    Robogenesis

    Daniel H. Wilson 9780385537094

spacer
Qualifying orders ship free.
$9.95
List price: $35.00
Used Hardcover
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
1 Burnside Cooking and Food- Italian

Lidia's Italian-American Kitchen

by

Lidia's Italian-American Kitchen Cover

 

Synopses & Reviews

Publisher Comments:

Lidia Bastianich, loved by millions of Americans for her good Italian cooking, gives us her most instructive and personal cookbook yet.

Focusing on the Italian-American kitchen—the cooking she encountered when she first came to America as a young adolescent—she pays homage to this “cuisine of adaptation born of necessity.” But she transforms it subtly with her light, discriminating touch, using the authentic ingredients, not accessible to the early immigrants, which are all so readily available today. The aromatic flavors of fine Italian olive oil, imported Parmigiano-Reggiano and Gorgonzola dolce latte, fresh basil, oregano, and rosemary, sun-sweetened San Marzano tomatoes, prosciutto, and pancetta permeate the dishes she makes in her Italian-American kitchen today. And they will transform for you this time-honored cuisine, as you cook with Lidia, learning from her the many secret, sensuous touches that make her food superlative.

Youll find recipes for Scampi alla Buonavia (the garlicky shrimp that became so popular when Lidia served the dish at her first restaurant, Buonavia), Clams Casino (with roasted peppers and good American bacon), Caesar Salad (shaved Parmigiano makes the difference), baked cannelloni (with roasted pork and mortadella), and lasagna (blanketed in her special Italian-American Meat Sauce).

But just as Lidia introduced new Italian regional dishes to her appreciative clientele in Queens in the seventies, so she dazzles us now with pasta dishes such as Bucatini with Chanterelles, Spring Peas, and Prosciutto, and Long Fusilli with Mussels, Saffron, and Zucchini. And she is a master at teaching us how to make our own ravioli, featherlight gnocchi, and genuine Neapolitan pizza.

The key to her delectable fish and meat cooking is the aromatic vegetables that so often form an integral part of the dish—sole with oregano, vidalias, and tomatoes; tenderloin with potatoes, peppers, and onions; sausages with bitter broccoli. Try her version of scallopine with sautéed lemon slices, garlic slivers, capers, and green olives—youll be hooked.

Soups are Lidias specialty, particularly hearty bean and pasta soups—meals in themselves. And you can top off a Lidia feast with traditional Italian-American favorites, such as a perfect Zabaglione or cannoli, or one of her own creations—Lemon Delight or Roasted Pears and Grapes.

Laced with stories about her experiences in America and her discoveries as a cook, this enchanting book is both a pleasure to read and a joy to cook from.

Synopsis:

In the companion book to her 52-part public television series of the same name, Lidia Matticchio Bastianich restores the true flavors to time-honored dishes, demonstrating a light, subtle approach and using authentic Italian ingredients that are now so readily available. in color.

About the Author

Lidia Matticchio Bastianich is the author of two previous books, La Cucina di Lidia and the best-selling Lidias Italian Table, as well as the host of two public television series, Lidias Italian Table and Lidias Italian-American Kitchen. She is the co-owner of three New York City restaurants—Felidia, Becco, and Esca—and gives lectures on Italian cuisine throughout the country. Ms. Bastianich lives on Long Island.

Product Details

ISBN:
9780375411502
Photographer:
Hirsheimer, Christopher
Publisher:
Alfred A. Knopf
Photographer:
Hirsheimer, Christopher
Author:
Bastianich, Lidia Matticchio
Location:
New York
Subject:
Cookery, italian
Subject:
Cookery, american
Subject:
Regional & Ethnic - Italian
Subject:
Italian
Subject:
Cooking and Food-Italian
Copyright:
Edition Number:
1st ed.
Series Volume:
107-41
Publication Date:
20011031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
16PP 4-C + 100ILL IN 2-C TEXT
Pages:
464
Dimensions:
9.58x8.14x1.38 in. 2.80 lbs.

Other books you might like

  1. Lidia's Family Table Used Hardcover $14.95
  2. Lidia's Italian Table: More Than 200... Used Hardcover $8.95
  3. Organic Crafts: 75 Earth-Friendly... New Trade Paper $16.95
  4. Essentials of Cooking Used Hardcover $5.50
  5. Naples at Table: Cooking in Campania Used Hardcover $9.95
  6. The New Best Recipe (Best Recipe)
    Used Hardcover $22.00

Related Subjects

Cooking and Food » Regional and Ethnic » Italian
Health and Self-Help » Self-Help » General

Lidia's Italian-American Kitchen Used Hardcover
0 stars - 0 reviews
$9.95 In Stock
Product details 464 pages Alfred A. Knopf - English 9780375411502 Reviews:
"Synopsis" by , In the companion book to her 52-part public television series of the same name, Lidia Matticchio Bastianich restores the true flavors to time-honored dishes, demonstrating a light, subtle approach and using authentic Italian ingredients that are now so readily available. in color.
spacer
spacer
  • back to top
Follow us on...




Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.