Lidia's Italian-American Kitchen - by Lidia Matticchio Bastianich (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>In the companion book to her 52-part public television series of the same name, Lidia Matticchio Bastianich restores the true flavors to time-honored dishes, demonstrating a light, subtle approach and using authentic Italian ingredients that are now so readily available. in color.<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>Lidia Bastianich, loved by millions of Americans for her simple, delectable Italian cooking, gives us her most instructive and personal cookbook yet.</b> <p/> Focusing on the Italian-American kitchen--the cooking she encountered when she first came to America as a young adolescent--Lidia 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 and Gorgonzola 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 you this time-honored cuisine, as you cook with Lidia, learning from her the many secret, sensuous touches that make her food superlative. <p/> You'll find recipes for Scampi alla Buonavia (the garlicky 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). <p/> But just as Lidia introduced new Italian regional dishes to her appreciative clientele 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 at teaching us how to make our own ravioli, featherlight gnocchi, and genuine Neapolitan pizza. <p/> Laced with stories about 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.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"Bastianich, a restaurant owner with her own PBS cooking series, explains in wonderful detail the effects immigration had on Italian food here, and offers dozens of classic Italian-American recipes, from shrimp scampi to lobster fra Diavolo."<br>- <i>Entertainment Weekly</i><br><p/><br></br><p><b> About the Author </b></p></br></br>Lidia Matticchio Bastianich is the author of two previous books, <b> La Cucina di Lidia</b> and the best-selling <b>Lidia's Italian Table</b>, as well as the host of two public television series, <i>Lidia's Italian Table</i> and <i>Lidia's Italian-American Kitchen</i>. 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.
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