Lidia's Italy by Lidia Matticchio Bastianich

Lidia's Italy by Lidia Matticchio Bastianich

Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking.

For the home cook and the armchair traveler alike,Lidia's Italyoffers a short introduction to ten regions of Italy-from Piemonteto Puglia-with commentary on nearby cultural treasures by Lidia'sdaughter Tanya, an art historian.

In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region's Middle European influences; and buzara, an old mariner's stew, draws on fish from the nearby sea.

From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel.

From Friuli, where cows graze on the rich tableland, comesMontasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup.

In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors.

In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is "heaven on a plate"; and a bagna cauda serves as a dip for local vegetables, including prized cardoons.

In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert.

In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them.

In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes.

From Sicily's Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon.

In Puglia, at Italy's heel, where durum wheat grows at its best, she makes some of the region's glorious pasta dishes and re-creates a splendid focaccia from Altamura.

There's something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.

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	9781400040360
ISBN 10	1400040361
Title	Lidia's Italy
Author	Lidia Matticchio Bastianich
Condition	Unavailable
Binding Type	Hardback
Publisher	Alfred A. Knopf
Year published	2007-04-10
Number of pages	384
Prizes	Short-listed for James Beard Foundation Book Awards (International) 2008
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.