Lidia's Italian-American Kitchen

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-thecooking 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 andGorgonzola 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 youthis time-honored cuisine, as you cook with Lidia, learning from her the many secret, sensuous touches that make her food superlative.

You'll find recipes for Scampi alla Buonavia (thegarlicky 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 appreciativeclientele 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 atteaching 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 integralpart 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 sauteeacute;ed lemon slices, garlicslivers, capers, and green olives-you'll be hooked.

Soups are Lidia's specialty, particularly hearty bean and pasta soups--meals in themselves. And you can top offa 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 storiesabout 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.

From the Hardcover edition.

The companion volume to the author's new fifty-two PBS television series explores the secrets of Italian-American cuisine with dozens of recipes for such favorites as veal parmigiana, baked cannelloni, lasagna, pizza, and gnocchi, as well as a variety of flavorful dishes that use authentic Italian ingredients and cooking techniques. 150,000 first printing.

Lidia Matticchio Bastianich is the author of two previous books, La Cucina di Lidia and the best-selling Lidia’s Italian Table, as well as the host of two public television series, Lidia’s Italian Table and Lidia’s 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.