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Read online Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes.pdf PDF, EPUB, MOBI, TXT, DOC Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes 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 b Trentino Alto Adige b 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 b Lombardy b 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 b Valle d Aosta b Polenta with Black Beans and Kale and local fontina featured in fondue in a roasted pepper salad and embedded in veal chops From b Liguria b An array of Stuffed Vegetables a bread salad and elegant Veal Stuffed with a Mosaic of Vegetables From b Emilia Romagna b An olive oil dough for making the traditional versatile vegetable tart i erbazzone i as well as the secrets of making i tagliatelle i and other pasta doughs and an irresistible Veal Scaloppine Bolognese From b Le Marche b Farro with Roasted Pepper Sauce Lamb Chunks with Olives and Stuffed Quail in Parchment From b Umbria b 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 b Abruzzo b Fresh i scrippelle i cr pe ribbons baked with spinach or garnishing a soup fresh pasta made with a guitar Rabbit with Onions and Lamb Chops with Olives From b Molise b Fried Ricotta homemade cavatelli pasta in a variety of ways Spaghetti with Calamari Shrimp and Scallops and Braised Octopus From b Basilicata b Wedding Soup Fiery i Maccheroni i and Farro with Pork Rag From b Calabria b Shepherd s Rigatoni steamed swordfish and Almond Biscottini From b Sardinia b 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 .

i From the Hardcover edition i by Lidia Matticchio Bastianich, Tanya Bastianich Manuali

Books descriptionDetails
Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes
Title:Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes
Format Type:eBook PDF / e-Pub
Rating:
Author:
Published:
ISBN:0307273415
ISBN 13:
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Category:Cookbooks, Cooking, Food, Non fiction, Italian literature
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Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes, Lidia's Italian-American Kitchen, Lidia's Favorite Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees, Lidia's Italy, Lidia's Commonsense Italian Cooking: 150 Delicious and Simple Recipes Anyone Can Master, Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook, Lidia's Family Table, Lidia's Italy in America, Nonna Tell Me a Story: Lidia's Christmas Kitchen, Lidia's Italian Table: More Than 200 Recipes From The First Lady Of Italian Cooking
b Lidia Bastianich loved by millions of Americans for her simple delectable Italian cooking gives us her most instructive and personal cookbook yet b br br 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 br br 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 br br 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 br br 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, The best loved and most admired of all America s television cooks today Lidia Bastianich now gives us her most generous instructive and creative cookbook The emphasis here is on cooking for the family and her book is filled with unusually delicious basic recipes for everyday eating Italian style as well as imaginative ideas for variations and improvisations br br Here are more than fabulous new dishes that will appeal both to Lidia s loyal following who have come to rely on her wonderfully detailed recipes and to the more adventurous cook ready to experiment br br She welcomes us to the table with tasty bites from the sea including home cured tuna and mackerel seasonal salads and vegetable surprises Egg Battered Zucchini Roll Ups Sweet Onion i Gratinate i br br She reveals the secret of simple make ahead soup bases delicious on their own and easy to embellish for a scrumptious soup that can make a meal br br She opens up the wonderful world of pasta playing with different shapes mixing and matching and creating sauces while the pasta boils she teaches us to make fresh egg pastas experimenting with healthful ingredients whole wheat chestnut buckwheat and barley And she makes us understand the subtle arts of polenta and risotto making as never before br br She shares her love of vegetables skillet cooking some to intensify their flavor layering some with yesterday s bread for a lasagna like gratin blanketing a scallop of meat with saut ed vegetables and finishing seasonal greens with the perfect little sauce br br She introduces us to some lesser known cuts of meats for main courses shoulders butts and tongue and underused delicious fish skate and monkfish as well as to her family s favorite recipes for chicken and a beautiful balsamic glazed roast turkey br br And she explores with us the many ways fruits and crusts pie strudel cake and toasted bread marry and produce delectable homey desserts to end the meal br br Lidia s warm presence is felt on every page of this book explaining the whys and wherefores of what she is doing and the brilliant photographs take us right into her home showing her rolling out pasta with her grandchildren bringing in the summer harvest and sitting around the food laden family table As she makes every meal a celebration she invites us to do the same giving us confidence and joy in the act of cooking, From the Emmy winning host of i Lidia s Kitchen i best selling author and beloved ambassador for Italian culinary traditions in America comes the ultimate master class a beautifully produced definitive guide to Italian cooking coauthored with her daughter Tanya covering everything from ingredients to techniques to tools plus more than delectable recipes br br Teaching has always been Lidia s passion and in this magnificent book she gives us the full benefit of that passion and of her deep comprehensive understanding of what it takes to create delicious Italian meals With this book readers will learn all the techniques needed to master Italian cooking Lidia introduces us to the full range of standard ingredients meats and fish vegetables and fruits grains spices and condiments and how to buy store clean and cook with them The recipes run the full gamut from classics like i risotto alla milanese i and Tagliatelle with Mushroom Sauce to Lidia s always satisfying originals like Bread and Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce She gives us a comprehensive guide to the tools every kitchen should have to produce the best results And she has even included a glossary of cuisine related words and phrases that will prove indispensable for cooking as well as for traveling and dining in Italy There is no other book like this it is the one book on Italian cuisine that every cook will need, After taking us on journeys into her own kitchen and into kitchens across Italy Lidia Bastianich now invites us on a road trip into the heart of Italian American cooking today Traveling around the United States Lidia visits Italian American communities that created something new out of the recipes passed down from their ancestors br br 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 that redefines what we know as Italian food while always paying tribute to Italy and she 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 br br And of course there are Lidia s irresistible recipes including br Baltimore Crab Cakes br Pittsburgh s Primanti s Sandwiches br Chicago Deep Dish Pizza br Eggplant Parmigiana from the Bronx br Gloucester Baked Halibut br Chicken Trombino from Philadelphia br authentic Italian American Meatloaf and Spaghetti and Meatballs br Prickly Pear Granita from California br and of course a handful of cheesecakes and cookies that you d recognize in any classic Italian bakery br br This is a loving exploration of a fascinating cuisine as only Lidia could give us