Lidia Cooks from the Heart of Italy by Lidia Matticchio Bastianich

Lidia Cooks from the Heart of Italy by Lidia Matticchio Bastianich

From the Emmy award-winning chef and bestselling author, a collection of wonderful, uncomplicated recipes from little-known parts of Italy, celebrating time-honored techniques and elemental, good family cooking.

Penetrating the heart of Italy-starting at the north, working down to the tip, and ending in Sardinia-Lidia unearths a wealth of recipes-

. From Trentino-Alto Adige- Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef
. From Lombardy- A world of rice-baked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron
. From Valle d'Aosta- Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops
. From Liguria- An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables
. From Emilia-Romagna- An olive oil dough for making the traditional, versatile vegetable tart erbazzone, as well as the secrets of making tagliatelle and other pasta doughs, and an irresistible Veal Scaloppine Bolognese
. From Le Marche- Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment
. From Umbria- A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait
. From Abruzzo- Fresh scrippelle (crape) ribbons baked with spinach or garnishing a soup, fresh pasta made with a "guitar," Rabbit with Onions, and Lamb Chops with Olives
. From Molise- Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus
. From Basilicata- Wedding Soup, Fiery Maccheroni, and Farro with Pork Rag
. From Calabria- Shepherd's Rigatoni, steamed swordfish, and Almond Biscottini
. From Sardinia- Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping

This is just a sampling of the many delights Lidia has uncovered. The 175 recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contact-the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art.

LIDIA MATTICCHIO BASTIANICH is the author of twelve previous books and the Emmy award-wining host of Public Television's Lidia's Kitchen which also airs internationally in territories that include Mexico, Canada, the Middle East, Croatia, and the UK. She is also a judge on Masterchef Jr. Italy, and owns Felidia, Becco, and several other restaurants, and is a partner in the acclaimed Eataly in New York, Chicago, and Sao Paolo, Brazil. She lives on Long Island, New York.

TANYA BASTIANICH MANUALI received her PhD in Renaissance art history from Oxford University, her MA from Syracuse University, and her BA from Georgetown University. She is the founder of an Italian food and wine tour company, Esperienze Italiane, the owner and Executive Producer at Tavola Productions, and manages the Lidia brand and food line. She co-authors cookbooks with her mother and brother and lives on Long Island in New York.

SKU	Unavailable
ISBN 13	9780307267511
ISBN 10	0307267512
Title	Lidia Cooks from the Heart of Italy
Author	Lidia Matticchio Bastianich
Condition	Unavailable
Binding Type	Hardback
Publisher	Alfred A. Knopf
Year published	2009-10-20
Number of pages	432
Prizes	Short-listed for James Beard Foundation Book Awards (International) 2010
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.