Lidia's Italian-American Kitchen | Lidia Matticchio Bastianich

Lidia's Italian-American Kitchen | Lidia Matticchio Bastianich | Authentic Italian American!!

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Lidia's Italian-Am...

	Lidia's Italian-American Kitchen Lidia Matticchio Bastianich Knopf, 2001 - 464 pages average customer review:based on 48 reviews view larger image
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highly recommended

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.

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***LOVE THIS BOOK***

I saw this book for the first time at a friends house last month and was so impressed with some of the receipes that I decided to get a copy of my own...The price of the book was 23.00 but when I looked in warehouse deals to my surprise there it was for 14.00..what a bargain...There was not a single thing wrong with the book..not even so much as a tear in the cover...Great Deal!..Great Book!

Authentic Italian American!!

When I read the recipes in this book, I though my mother-in-law had written them!! She's first generation Italian American and learned everything from her mother who came to this country at the age of 16. Enjoy!!

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great recipes and my mother loves the book

My mother loves Lidia so I got this book for her. She loves the recipes and more.

The only Italian (American) cookbook you'll need!

In my family, I am the part of the first generation of Italians born in America. I grew up eating Italian food (or what seems to be classified as Italian American food) that was amazing and authentic - down to my parents buying bushels and bushels of tomatoes in order for us to make and can our own tomato sauce. Needless to say, most Italian restaurant food does not impress me - it is a sorry imitation of the real thing. I love to cook and have now amassed a decent cookbook collection, and it surprised me to realize I did not own a SINGLE Italian cookbook. I guess I thought that NOBODY's recipes were going to rival or even equal those of my parents. Well, I decided it was time and I did a lot of research and book borrowing from the library and recipe tasting in my own kitchen. I now have a SINGLE Italian cookbook, and it is this one. I have made the Baked Stuffed Shells, the Eggplant Rollatini, tomato sauces, Braciole, Arancine, Scallopini...the list goes on. Every dish has been fantastic, and authentic tasting. I highly recommend this book. I'm not saying there aren't other fantastic Italian cookbooks out there, by the likes of Mario Batali and such, but if you're looking for a cookbook whose recipes are authentic but not incredibly complex or intricate (though some of these do take a bit of time!) then this is the book for you!!

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Italian cook book

My Mother told me of this cook book,so I bought her one too,we love Italian food.Great Cook Book.

reviews: page 1, 2, 3, 4, 5, 6, 7, 8, 9, 10

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