Lidia's Italy

Lidia's Italy

Book - 2007 | 1st ed.
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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 Italy  offers a short introduction to ten regions of Italy--from Piemonte to Puglia--with commentary on nearby cultural treasures by Lidia's daughter Tanya, an art historian.

#65533; 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.

#65533; From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel.

#65533; From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos ; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup.

#65533; In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors.

#65533; 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.

#65533; 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.

#65533; 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.

#65533; In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes.

#65533; From Sicily's Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon.

#65533; 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.
Publisher: New York : Alfred A. Knopf, 2007.
Edition: 1st ed.
ISBN: 9781400040360
1400040361
Branch Call Number: 641.5945 B326Li
Characteristics: xvii, 364 p. : col. ill., col. map.
Additional Contributors: Manuali, Tanya Bastianich

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GLNovak
Jan 25, 2011

Tried the pappardella and potato gnocchi recipes - no glitches or problems and excellent taste.

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