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Lidia's Italy in America

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Lidia's Italy in America Cover

 

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.

From the Hardcover edition.

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.

From the Hardcover edition.

Product Details

ISBN:
9780307700612
Publisher:
Knopf Doubleday Publishing Group
Publication Date:
20111025
Author:
Bastianich, Lidia Matticchio
Author:
Manuali, Tanya Bastianich
Binding:
ELECTRONIC
Language:
English
Pages:
384

Related Subjects

Cooking and Food » General
Cooking and Food » Regional and Ethnic » Italian
Cooking and Food » Regional and Ethnic » United States » Ethnic

Lidia's Italy in America
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Product details 384 pages Knopf Doubleday Publishing Group - English 9780307700612 Reviews:
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