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Lidias Italien in Amerika, SIGNIERT von Lidia Matticchio Bastianich 1. Auflage 2011

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Artikelzustand
Gut: Buch, das gelesen wurde, sich aber in einem guten Zustand befindet. Der Einband weist nur sehr ...
Country/Region of Manufacture
Italy
Signed
Yes
ISBN
9780307595676

Über dieses Produkt

Product Identifiers

Publisher
Knopf Doubleday Publishing Group
ISBN-10
0307595676
ISBN-13
9780307595676
eBay Product ID (ePID)
23069211315

Product Key Features

Book Title
Lidia's Italy in America : a Cookbook
Number of Pages
359 Pages
Language
English
Publication Year
2011
Topic
Individual Chefs & Restaurants, Regional & Ethnic / American / General, Regional & Ethnic / Italian
Illustrator
Yes
Genre
Cooking
Author
Lidia Matticchio Bastianich, Tanya Bastianich Manuali
Format
Hardcover

Dimensions

Item Height
1 in
Item Weight
40.6 Oz
Item Length
9.4 in
Item Width
8 in

Additional Product Features

Intended Audience
Trade
LCCN
2011-013581
Dewey Edition
23
Reviews
Praise for Lidia Matticchio Bastianich "Straightforward, honest, simple but sophisticated, and utterly delicious...these satisfying dishes will never fail to please your family or your friends." --Jacques Pépin "I have enjoyed the creative and soulful cooking at Felidia for more than three decades. Lidia was the first to really bring us authentic regional Italian food in New York. Her recipes in this book are rustic, delicious, and perfect for the home cook." --Daniel Boulud "For those who want to craft the kind of delizioso Italian delights one finds at the chef's flagship New York restaurant, Felidia, [Lidia] Bastianich serves up more than 100 signature recipes she's spent 38 years perfecting: Istrian-inflected dishes both sophisticated and homespun." -- O , The Oprah Magazine "No one gets to the heart of Italian food like Lidia Bastianich." --Debbie Macomber,#1 New York Times best-selling author "One of America's great Italian cooks." -- Los Angeles Times "Bastianich's 16th cookbook and arguably one of her most user-friendly, streamlined to be 'as straightforward to cook as possible' and using a minimal number of pots and pans. . . . You'll find a wide assortment of primi pasta and risotto cishes, which are the cornerstone of Italian cooking and perfectly suited for one-pot cooking: chicken eggplant parmesan, gemelli with pesto and tomato, chicken cacciatore and zucchini bread lasagna, to name a few. . . . Ever the teacher, Bastianich sprinkles tips and tricks throughout, and also offers substitution and serving suggestions." Pittsburgh Post-Gazette
Dewey Decimal
641.5945
Synopsis
From one of America's most beloved chefs and authors, a road trip into the heart of Italian American cooking today-from Chicago deep-dish pizza to the Bronx's eggplant parm-celebrating the communitiesthat redefined what we know as Italian food. 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 and 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 one of America's most beloved chefs and authors, a road trip into the heart of Italian American cooking today--from Chicago deep-dish pizza to the Bronx's eggplant parm--celebrating the communities that redefined what we know as Italian food. 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 and 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.
LC Classification Number
TX723.B3225 2011

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