Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes: A Feast of

EUR 44,90 Compralo Subito, EUR 13,08 Spedizione, 30-Giorno Restituzione, Garanzia cliente eBay
Venditore: the_nile_uk_store ✉️ (20.261) 98.3%, Luogo in cui si trova l'oggetto: Ohio, US, Spedizione verso: WORLDWIDE, Numero oggetto: 364717772009 Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes: A Feast of. The Nile on eBay   FREE SHIPPING UK WIDE  

Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes

by Lidia Matticchio Bastianich, Tanya Bastianich Manuali

In this warmly written, lushly illustrated new cookbook, Bastianich delves into the regional cooking of many lesser known parts of Italy. In addition, her daughter takes readers on side trips to share her love of the country and its art.

FORMAT Hardcover LANGUAGE English CONDITION Brand New

Publisher Description

In this inspiring new book, Lidia Bastianich awakens in us a new respect for food and for the people who produce it in the little-known parts of Italy that she explores. All of the recipes reflect the regions from which they spring, and in translating them to our home kitchens, Lidia passes on time-honored techniques and wonderful, uncomplicated recipes for dishes bursting with different regional flavors—the kind of elemental, good family cooking that is particularly appreciated today.
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" (crepe) 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 Ragu
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. All the 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.

Author Biography

Lidia Bastianich is the author of three previous books: "La Cucina di Lidia" and" "the best-selling "Lidia’ s Italian Table "and "Lidia’ s Italian-American Kitchen"– also the names of her nationally syndicated public television series. She is the owner of the very successful New York City restaurant Felidia, as well as Becco, Esca, and Lidia’ s in Pittsburgh and Kansas City, and she gives lectures on Italian cuisine throughout the country. She lives on Long Island in New York and she can be reached at her Web site,

Prizes

Short-listed for James Beard Foundation Book Awards (International) 2010

Review Quote

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 P

Excerpt from Book

Frittata with Asparagus and Scallions Ingredients: 1 pound fresh, thin asparagus spears 4 ounces prosciutto or bacon, thick slices with ample fat (about 4 slices) 1/2 pound scallions 3 tablespoons extra-virgin olive oil 1/2 teaspoon coarse sea salt or kosher salt, or more to taste 8 large eggs Freshly ground black pepper to taste Recommended Equipment: A sturdy 12-inch nonstick skillet with a cover A heat-proof rubber spatula Serves 4 as a light meal or 6 as an appetizer This is a different sort of frittata, not the neat golden round of well-set eggs that''s probably most familiar. Here the eggs are in the skillet for barely a minute, just long enough to gather in soft, loose folds, filled with morsels of asparagus and shreds of prosciutto. In fact, when I make this frittata or the "dragged" eggs -- uova strapazzate, page 143 -- I leave my eggs still wet and glistening so I can mop up the plate with a crust of country bread. That''s the best part of all. Snap off the tough bottom stubs of the asparagus, peel the bottom few inches of each spear, and cut them crosswise in 1 1/2-inch pieces. Slice prosciutto or bacon into strips, or lardoons, about 1 inch long and 1/3 inch wide. Trim the scallions, and cut crosswise into 1-inch pieces. Pour the olive oil into the skillet, scatter in the lardoons, and set over medium heat. When the strips are sizzling and rendering fat, toss in the cut asparagus, and roll and toss them over a few times. Cover the skillet, and cook, still over moderate heat, shaking the pan occasionally, until the asparagus is slightly softened, 5 minutes or so. Scatter the scallion pieces in the pan, season with a couple pinches of salt, and toss the vegetables and lardoons together. Cover the skillet, and cook, shaking the pan and stirring occasionally, until the scallions and asparagus are soft and moist, 7 or 8 minutes more. Meanwhile, beat the eggs thoroughly with the remaining salt and generous grinds of black pepper. When the vegetables are steaming in their moisture, uncover the skillet, raise the heat, and cook, tossing, for a minute or so, until the water has evaporated and the asparagus and scallions seem about to color. Quickly spread them out in the pan, and pour the eggs over at once. Immediately begin folding the eggs over with the spatula, clearing the sides and skillet bottom continuously, so the eggs flow and coagulate around the vegetables and lardoons. When all the eggs are cooked in big soft curds--in barely a minute--take the skillet off the heat. Tumble the frittata over a few more times to keep it loose and moist. Spoon portions onto warm plates, and serve hot and steaming. Dry Fettuccine with Squash and Cauliflower Bavette con Zucca e Cavolo Serves 6 Ingredients 1/2 cup extra-virgin olive oil 3 plump garlic cloves, crushed and peeled 1 small onion, thinly sliced (1 cup) 3 cups butternut squash cut in

Description for Library

So many cookbooks, such little space. But I'm including this one here because it's a companion to a PBS series that just launched, and it's being feted with an 11-city tour.

Details ISBN0307267512 Author Tanya Bastianich Manuali Short Title LIDIA COOKS FROM THE HEART OF Publisher Knopf Publishing Group Language English ISBN-10 0307267512 ISBN-13 9780307267511 Media Book Format Hardcover Year 2009 Publication Date 2009-10-31 DEWEY 641.594 Illustrations Yes Pages 411 Imprint Alfred A. Knopf Place of Publication New York Country of Publication United States Photographer Hamilton Subtitle A Feast of 175 Regional Recipes: a Cookbook Audience General/Trade UK Release Date 2009-10-20

We've got this

At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love!


30 DAY RETURN POLICY

No questions asked, 30 day returns!

FREE DELIVERY

No matter where you are in the UK, delivery is free.

SECURE PAYMENT

Peace of mind by paying through PayPal and eBay Buyer Protection TheNile_Item_ID:138003148;

  • Condition: Nuovo
  • ISBN-13: 9780307267511
  • ISBN: 9780307267511
  • Publication Year: 2009
  • Format: Hardcover
  • Language: English
  • Book Title: Lidia Cooks from the Heart of Italy: a Feast of 175 Regional Recipes: a Cookbook
  • Item Height: 239mm
  • Author: Lidia Matticchio Bastianich, Tanya Bastianich Manuali
  • Publisher: Alfred A. Knopf
  • Topic: Food
  • Item Width: 212mm
  • Item Weight: 1230g
  • Number of Pages: 432 Pages

PicClick Insights - Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes: A Feast of PicClick Esclusivo

  •  Popolarità - 0 utenti che lo osservano, 0.0 nuovi utenti che lo osservano ogni giorno, 53 days for sale on eBay. 0 venduti, 10 disponibili.
  •  Miglior Prezzo -
  •  Venditore - 20.261+ oggetti venduti. 1.7% feedback negativo. Grande venditore con molto buone risposte positive e oltre 50 recensioni.

Persone Apprezzato Anche PicClick Esclusivo