Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich

No critic rating

Waiting for minimum critic reviews

See 4 Critic Reviews

unrated

Synopsis

Lidia Bastianich, loved by millions of Americans for her good Italian cooking, gives us her most instructive and personal cookbook yet.

Focusing on the Italian-American kitchen—the cooking she encountered when she first came to America as a young adolescent—she 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.

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).

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.

The key to her delectable fish and meat cooking is the aromatic vegetables that so often form an integral part of the dish—sole with oregano, vidalias, and tomatoes; tenderloin with potatoes, peppers, and onions; sausages with bitter broccoli. Try her version of scallopine with sautéed lemon slices, garlic slivers, capers, and green olives—you’ll be hooked.

Soups are Lidia’s specialty, particularly hearty bean and pasta soups—meals in themselves. And you can top off a Lidia feast with traditional Italian-American favorites, such as a perfect Zabaglione or cannoli, or one of her own creations—Lemon Delight or Roasted Pears and Grapes.

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.


From the Hardcover edition.
 

About Lidia Matticchio Bastianich

See more books from this Author
LIDIA MATTICCHIO BASTIANICH is the author of eight previous cookbooks, five of which have been accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia, among others, and she gives lectures on Italian cuisine throughout the country. She lives on Long Island, New York. TANYA BASTIANICH MANUALI received her PhD in Renaissance art history from Oxford University. In 1996 she started Esperienze Italiane, a travel company that arranges food, wine, and art tours to Italy. She also coauthors cookbooks with her mother, Lidia; manages Lidia's product line; and serves as the cultural and art consultant for the art series. She lives on Long Island, New York.
 
Published August 18, 2010 by Knopf. 464 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Lidia's Italian-American Kitchen

Publishers Weekly

See more reviews from this publication

Surely one of the secrets to Lidia Bastianich's success as a television personality is the high quality of her companion books.

Mar 05 2007 | Read Full Review of Lidia's Italian-American Kitchen

Publishers Weekly

See more reviews from this publication

In her latest cookbook, Bastianich, combines more than 100 of her signature dishes with new and old favorites.

Sep 17 2012 | Read Full Review of Lidia's Italian-American Kitchen

Publishers Weekly

See more reviews from this publication

Meats and fish range from Roasted Guinea Hen with Balsamic Glaze to Veal Ossobuco with Barley Risotto and Red Grouper in White Sauce Served with a Side Dish of Pasta.

| Read Full Review of Lidia's Italian-American Kitchen

Publishers Weekly

See more reviews from this publication

Despite a misleading title (the book offers few stereotypical restaurant-style dishes), readers will be slightly charmed by the book's actual contents (mainly recipes for straight Italian class

Oct 01 2001 | Read Full Review of Lidia's Italian-American Kitchen

Reader Rating for Lidia's Italian-American Kitchen
92%

An aggregated and normalized score based on 104 user ratings from iDreamBooks & iTunes


Rate this book!

Add Review
×