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1 Burnside Cooking and Food- Italian
25 Local Warehouse Cooking and Food- Miscellaneous Methods
25 Remote Warehouse Cooking and Food- Italian

Lidia's Commonsense Italian Cooking: 150 Delicious and Simple Recipes Anyone Can Master

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Lidia's Commonsense Italian Cooking: 150 Delicious and Simple Recipes Anyone Can Master Cover

 

Synopses & Reviews

Publisher Comments:

SKILLET GRATIN OF MUSHROOMS AND CHICKEN

Gratinata di Pollo e Funghi

 

When you’re talking about chicken, everybody today assumes you are talking about chicken breasts. But I happen to feel that chicken breasts can be awfully dry if not cooked properly. This recipe, when done right, retains moisture in the breast, and the combination of ingredients gives it a rich and savory complexity of flavors. All you need to serve with it is a tossed salad, and you have a complete meal.

 

Serves 6

 

6 medium boneless, skinless chicken breasts (about 6 ounces each)

1 teaspoon kosher salt

All- purpose flour, for dredging

4 tablespoons unsalted butter

4 tablespoons extra- virgin olive oil

12 large shiitake mushrooms, stems removed

3 garlic cloves, peeled and crushed

6 fresh sage leaves

½ cup white wine

½ cup prepared tomato sauce

6 tablespoons grated Grana Padano or Parmigiano-Reggiano

 

Pound the chicken to about ½- inch thickness (or butterfly to the same thickness). Season the chicken with ½ teaspoon of salt. Dredge the chicken lightly in the fl our and tap off any excess. In a large cast- iron skillet, melt 2 tablespoons butter in 2 tablespoons of the olive oil over medium heat. Lightly brown the chicken on both sides, about 2 minutes per side, then remove to a plate.

 

Once the chicken is out of the skillet, add the remaining 2 tablespoons of olive oil, mushroom caps, and garlic. Season with the remaining ½ teaspoon of salt. Drizzle with ¼ cup of water, and cook until the mushrooms are softened and the water evaporates, about 4 minutes.

 

Slide the mushrooms to the side, and put the chicken back in the pan, in one layer, and arrange two mushroom caps on top of each piece. Increase the heat to medium- high, and add the sage leaves and the remaining 2 tablespoons of butter, in pieces, in the spaces in the pan. Pour the white wine and tomato sauce into the spaces in the pan as well. Sprinkle each chicken breast with 1 tablespoon of the grated cheese. Cover, and simmer until the chicken is cooked through, about 10 minutes. Uncover, increase heat to reduce the sauce to your liking, and serve.

 

 

OREGANO EGGS

Uova all’Origano

 

This is one of the simplest and yet tastiest preparations of eggs I’ve ever had. One afternoon, a friend and I unexpectedly dropped in on my friend Mario in Trieste. It was lunchtime, and he had a big basket full of fresh eggs he had brought down from the Carso, the high plateau surrounding Trieste. Eggs it was for lunch, served with a bowl of radicchio salad. We were just a few people that day, but this recipe is so very easy to modify for smaller or larger groups.

 

Serves 4

 

2 tablespoons extra- virgin olive oil

8 large eggs

¼ teaspoon kosher salt

½ teaspoon dried oregano

¼ cup grated Grana Padano or Parmigiano-Reggiano

 

Set a large (12-inch) nonstick skillet over a burner that’s still off. Swirl the pan with the olive oil, and gently break all the eggs to fill the pan, taking care not to break the yolks. Sprinkle with the salt and dried oregano. Sprinkle the grated cheese over all.

 

Cover the skillet, and turn the flame to medium- low. Cook until the whites are set and the yolks are done to your liking, about 7 to 8 minutes for still- runny yolks. This is a great breakfast or main course, or, served over some arugula, it can be an appetizer.

 

Quick Tip:

It can be difficult to crack eggs into a skillet for frying. Instead, you can crack two eggs into a small glass bowl and then slide them into the skillet when it’s hot.

 

 

ALMOND AND COFFEE CREAM MINI- TARTS

Tartellette alla Crema di Mandorle e Caffè

These mini-tarts are delightful as a finger-food dessert, and although here they are coffee almond-flavored, you can change the flavoring according to your liking or what you have. A simple egg custard with some jam at the bottom of these tarts can be a great option.

 

Serves 8

 

Dough

2 cups all- purpose flour

3 tablespoons sugar

¼ teaspoon kosher salt

12 tablespoons unsalted cold butter, cut into pieces (1½ sticks)

3 egg yolks

2 tablespoons ice water, plus more as needed

Coffee Cream

1½ cups milk

1 tablespoon instant espresso powder

3 large egg yolks

6 tablespoons sugar

Pinch kosher salt

2 tablespoons cornstarch

1 tablespoon all- purpose flour

½ teaspoon almond extract

½ cup heavy cream, whipped to soft peaks

¼ cup sliced almonds, toasted, for serving

 

For the dough: In a food processor, pulse together the flour, sugar, and salt. Drop in the butter, and pulse until the mixture looks like coarse crumbs. Beat together the egg yolks and water, and pour into the processor. Pulse until the dough just comes together, adding a little water if crumbly, or a little flour if it is too wet. On the counter, knead the dough a few times; then flatten it into a disk, wrap in plastic, and chill for at least 30 minutes.

 

Preheat the oven to 400 degrees F. Roll out the dough on a floured surface to about ¹⁄8-inch thick. Cut out eight rounds to fit into eight individual 4 ½- inch fluted mini- tart pans. Fit the dough into the pans, and trim so the dough is flush with the rims. Chill for 15 minutes, then place on a sheet pan. Dock the dough with a fork, and place parchment circles filled with pie weights or beans in each tart. Bake until the dough is set but still blond in color, about 10 minutes. Remove the parchment and the weights, and continue baking until the dough is crisp and golden, about 10 to 15 minutes more. Remove from the oven, and cool on racks.

 

For the coffee cream: In a saucepan, bring the milk just to a simmer, and whisk in the espresso powder. In a medium bowl, whisk together the egg yolks, sugar, salt, cornstarch, and flour until smooth. Whisk in the hot milk a little at a time, tempering the eggs. Pour the mixture back into the saucepan over low heat until it just begins to simmer and thickens. Strain it into a clean bowl, stir in the almond extract, and chill, covering the surface with plastic wrap to keep it from forming a skin.

When the cream is chilled, fold in the whipped cream. Dollop the coffee cream into cooled tart shells, and garnish with almonds. Serve. 

Synopsis:

Amazing and simple Italian recipes from the host of Mad Hungry on the Hallmark Channel

Synopsis:

Amazing and simple Italian recipes from the host of Mad Hungry on the Hallmark Channel

Lucinda Scala Quinn, author of Lucinda’s Rustic Italian Kitchen and long-time executive food editor for Martha Stewart Living Omnimedia, has been a frequent guest on Martha, co-host of PBS’s Everyday Food, and host of her own Martha Stewart–produced TV show on the Hallmark Channel, Mad Hungry. The down-to-earth, home-style Italian recipes in this cookbook are the kind of food she grew up on, making this book a favorite of hers. Now available in paperback for the first time, the book has stunning photographs by acclaimed photographer Quentin Bacon along with mouthwatering recipes, like Gnocchi with Pesto, Bucatini Puttanesca, and Linguine with Clams, which readers are sure to visit again and again when making Italian classics at home.

About the Author

LIDIA MATTICCHIO BASTIANICH is the author of eight previous cookbooks, five of which have been accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia, among others, and she gives lectures on Italian cuisine throughout the country. She lives on Long Island, New York.

TANYA BASTIANICH MANUALI received her PhD in Renaissance art history from Oxford University. In 1996 she started Esperienze Italiane, a travel company that arranges food, wine, and art tours to Italy. She also coauthors cookbooks with her mother, Lidia; manages Lidia's product line; and serves as the cultural and art consultant for the art series. She lives on Long Island, New York.

Table of Contents

Acknowledgements.

Introduction.

Notes to the Cook.

Drinks and Appetizers.

Pasta.

Vegetables and Salads.

Soup, Pizza and Savory Pies.

Chicken, Meat and Fish.

Desserts.

Product Details

ISBN:
9780385349444
Author:
Bastianich, Lidia Matticchio
Publisher:
Knopf Publishing Group
Author:
Quinn, Lucinda Scala
Author:
Manuali, Tanya Bastianich
Author:
Bastianich Manuali, Tanya
Author:
Bacon, Quentin
Subject:
Italian
Subject:
Cooking and Food-Miscellaneous Methods
Edition Description:
Trade paper
Publication Date:
20131031
Binding:
HARDCOVER
Language:
English
Illustrations:
63 4C PHOTOS BY M. NILSSON
Pages:
128
Dimensions:
8 x 7 in 1 lb

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Related Subjects

Cooking and Food » Dishes and Meals » Pasta and Pizza » General
Cooking and Food » Dishes and Meals » Pasta and Pizza » Pasta
Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Regional and Ethnic » Italian
History and Social Science » Politics » General

Lidia's Commonsense Italian Cooking: 150 Delicious and Simple Recipes Anyone Can Master New Hardcover
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$35.00 In Stock
Product details 128 pages Knopf Publishing Group - English 9780385349444 Reviews:
"Synopsis" by ,
Amazing and simple Italian recipes from the host of Mad Hungry on the Hallmark Channel
"Synopsis" by ,
Amazing and simple Italian recipes from the host of Mad Hungry on the Hallmark Channel

Lucinda Scala Quinn, author of Lucinda’s Rustic Italian Kitchen and long-time executive food editor for Martha Stewart Living Omnimedia, has been a frequent guest on Martha, co-host of PBS’s Everyday Food, and host of her own Martha Stewart–produced TV show on the Hallmark Channel, Mad Hungry. The down-to-earth, home-style Italian recipes in this cookbook are the kind of food she grew up on, making this book a favorite of hers. Now available in paperback for the first time, the book has stunning photographs by acclaimed photographer Quentin Bacon along with mouthwatering recipes, like Gnocchi with Pesto, Bucatini Puttanesca, and Linguine with Clams, which readers are sure to visit again and again when making Italian classics at home.

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