Jillka, October 10, 2010 (view all comments by Jillka)
AS A RESULT OF WATCHING LIDIA COOK ON OPB I HAVE BOUGHT 3 OF HER COOKBOOKS AND AM NEVER DISAPPOINTED.
I HAVE LEARNED TECHNIQUES THAT I USE IN ALL MY COOKING NOW. EACH TIME I TRY A NEW RECIPE I AM AMAZED AT HOW GOOD IT IS. THE FLAVORS ARE SUBTLE AND BALANCED. I ALWAYS TURN TO HER IF I WANT A SURE FIRE HIT. GENERALLY THEY ARE QUITE EASY TO PREPARE.
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skovko, April 10, 2010 (view all comments by skovko)
I have several of Lidia's books mostly older ones. We watched one of her PBS shows "cooking from Abruzzo", my husband kept saying "I would so eat that!". The recipes are in this book and oh my what a happy hubby I have! They are easy to read and follow and I have had no failures at all. I would encourage anyone to purchase this book even a novice in the kitchen. You will enjoy cooking and get applause from your family.
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"Publishers Weekly Review"
by Publishers Weekly,
"Bastianich, acclaimed restaurateur, star of a PBS cooking show and author (Lidia's Italy, etc.), and her daughter Manuali offer a stellar array of regional Italian recipes in this tantalizing and lavishly photographed collection. They serve up authentic, hearty fare including such favorites as wedding soup from Basilicata, braised veal shanks from Lombardy and spaghetti with clam sauce from Le Marche. They celebrate and honor the cuisine of lesser-known parts of the country including Emilia-Romagna's sweet and sour little onions, Molise's braised octopus with spaghetti, Calabria's spicy calamari and Liguria's stuffed vegetables. In her trademark style, Bastianich places each recipe in the context of its Italian heritage, sharing insight into the people and highlights of the region. Offerings run the gamut from fish and beef to pasta and vegetables and provide insight into the traditional Italian kitchen and lifestyle. Readers will enjoy this volume not only as a cookbook but as a vicarious travel guide, flipping the pages to take in the culture as well as the cuisine. Bastianich's fans will delight in this superb volume, which no kitchen should be without. (Sept.)" Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
by Random House,
In this warmly written, lushly illustrated new cookbook, Lidia delves into the regional cooking of many lesser known parts of ItalyMolise, Liguria, Umbria, Abruzzo, Calabria, Valle dAosta, Le Marche, Trentino Alto Adige, Basilicata, and Sardiniaand explores hidden treasures in the well-known gastronomic domains of Lombardy and Emilia Romagna.
From the north, she brings us a wealth of rice recipes, including Risotto Milan-Style with Marrow and Saffron; from sheep country, a Braised Leg of Lamb plus Lamb Chops with Olives; from farmlands, Rabbit with Onions and Stuffed Quail in Parchment; from coastal waters, a Roast Lobster with Bread Crumb Topping, and Zuppa di Pesce. And in every region she discovers new ways with pasta.
Above all, no matter where she is, Lidia reaches the local people who make great olive oils, or harvest tiny lentils, or produce artisan cheeses and regional wines. The authentic and delectable recipes she brings home to us are born out of these intimate connections and, as always, out of her passion for the delightfully varied foods of her native Italy. In addition, her daughter, Tanya, takes us on side trips to share her love of the country and its art.
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