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6 Local Warehouse Cooking and Food- Italian
15 Remote Warehouse Cooking and Food- Italian

Lidia's Italy in America

by

Lidia's Italy in America Cover

ISBN13: 9780307595676
ISBN10: 0307595676
All Product Details

 

Synopses & Reviews

Publisher Comments:

After taking us on journeys into her own kitchen and into kitchens across Italy, Lidia Bastianich now invites us on a road trip into the heart of Italian American cooking today. Traveling around the United States, Lidia visits Italian American communities that created something new out of the recipes passed down from their ancestors.

As she explores this utterly delectable and distinctive cuisine, Lidia shows us that every kitchen is different, every Italian community distinct, and little clues are buried in each dish: the Sicilian-style semolina bread and briny olives in New Orleans Muffuletta Sandwiches, the Neapolitan crust of New York pizza, and mushrooms (abundant in the United States, but scarce in Italy) stuffed with breadcrumbs, just as peppers or tomatoes are. Lidia shows us how this cuisine is an original American creation that redefines what we know as Italian food while always paying tribute to Italy, and she gives recognition where it is long overdue to the many industrious Italians across the country who have honored the traditions of their homeland in a delicious new style.

And of course, there are Lidia’s irresistible recipes, including

·        Baltimore Crab Cakes

·        Pittsburgh’s Primanti’s Sandwiches

·        Chicago Deep-Dish Pizza

·        Eggplant Parmigiana from the Bronx

·        Gloucester Baked Halibut

·        Chicken Trombino from Philadelphia

·        authentic Italian American Meatloaf, and Spaghetti and Meatballs

·        Prickly Pear Granita from California

·        and, of course, a handful of cheesecakes and cookies that you’d recognize in any classic Italian bakery

This is a loving exploration of a fascinating cuisine—as only Lidia could give us.

Synopsis:

In this companion book to her upcoming public television series, Lidia takes us on a road trip into the heart of Italian American cooking today.

As she explores the multifaceted approach to this utterly delectable and distinctive cuisine, we come to see that every kitchen and every Italian community is different. Clues are buried in each dish: the Sicilian-style semolina bread and briny olives in New Orleans muffaletta sandwiches, the Neapolitan crust of New York pizza, and the smoky provola that tops braised chicken breasts in Philadelphia. She talks with creative cooks all over the country—farmers, housewives, butchers, fishermen, and food entrepreneurs—about the ingredients they use, their kitchen secrets, and of course, their favorite recipes: from Rhode Island Clams Casino and Baltimore Crab Cakes to Bronx Eggplant Parmesan and Boston Cream Cakes. And she gives recognition where it is long overdue to the many industrious Italians across the country who have honored the traditions of their homeland in a delicious new style.

A loving exploration of a fascinating cuisine—as only Lidia could give us.

Video

About the Author

Lidia Matticchio Bastianich is the author of seven previous books, 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 Ph.D. in Renaissance art history from Oxford University. In 1996 she started Experienze Italiane, a travel company that arranges food, wine, and art tours to Italy. She also co-authors books 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.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

Raingirl, January 19, 2012 (view all comments by Raingirl)
Lidia's best cookbook, and my pick for favorite book of 2011. Who doesn't love Italian food? But Lidia expands our ideas of what Italian cuisine is all about, and she does this by taking us across the US and into the kitchens of her paisanos. She's included a huge variety of recipes with plenty of detail so you can perfectly re-create these dishes at home (everything from antipasti to dolce), and her tone is always instructive and caring, never patronizing or preachy. The crab cakes are fabulous, by the way!
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Product Details

ISBN:
9780307595676
Author:
Bastianich, Lidia Matticchio
Publisher:
Knopf Publishing Group
Author:
Manuali, Tanya Bastianich
Author:
Bastianich Manuali, Tanya
Subject:
Italian
Subject:
Cooking and Food-Italian
Copyright:
Publication Date:
20111031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
MORE THAN 180 FULL-COLOR PHOTO BY CHRIST
Pages:
359
Dimensions:
9.42 x 8.3 x 1.12 in 2.46 lb

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Related Subjects

Arts and Entertainment » Music » General
Cooking and Food » Regional and Ethnic » Italian
Featured Titles » General

Lidia's Italy in America New Hardcover
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$35.00 In Stock
Product details 359 pages Knopf Publishing Group - English 9780307595676 Reviews:
"Synopsis" by , In this companion book to her upcoming public television series, Lidia takes us on a road trip into the heart of Italian American cooking today.

As she explores the multifaceted approach to this utterly delectable and distinctive cuisine, we come to see that every kitchen and every Italian community is different. Clues are buried in each dish: the Sicilian-style semolina bread and briny olives in New Orleans muffaletta sandwiches, the Neapolitan crust of New York pizza, and the smoky provola that tops braised chicken breasts in Philadelphia. She talks with creative cooks all over the country—farmers, housewives, butchers, fishermen, and food entrepreneurs—about the ingredients they use, their kitchen secrets, and of course, their favorite recipes: from Rhode Island Clams Casino and Baltimore Crab Cakes to Bronx Eggplant Parmesan and Boston Cream Cakes. And she gives recognition where it is long overdue to the many industrious Italians across the country who have honored the traditions of their homeland in a delicious new style.

A loving exploration of a fascinating cuisine—as only Lidia could give us.

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