Lidia's Italy #2020

Lidia's Italy By Lidia Matticchio Bastianich Tanya Bastianich Manuali Lidia s Italy In this exciting new book the incomparable Lidia takes us on a gastronomic journey from Piemonte to Puglia exploring ten different regions that have informed her cooking and helped to make her the fab
  • Title: Lidia's Italy
  • Author: Lidia Matticchio Bastianich Tanya Bastianich Manuali
  • ISBN: 9780307767561
  • Page: 430
  • Format: ebook
  • Lidia's Italy By Lidia Matticchio Bastianich Tanya Bastianich Manuali In this exciting new book the incomparable Lidia takes us on a gastronomic journey from Piemonte to Puglia exploring ten different regions that have informed her cooking and helped to make her the fabulous cook that she is today In addition, her daughter Tanya, an art historian, guides us to some of the nearby cultural treasures that enrich the pursuit of good food In IIn this exciting new book the incomparable Lidia takes us on a gastronomic journey from Piemonte to Puglia exploring ten different regions that have informed her cooking and helped to make her the fabulous cook that she is today In addition, her daughter Tanya, an art historian, guides us to some of the nearby cultural treasures that enrich the pursuit of good food In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region s Middle European influences and buzara, an old mariner s stew, draws on fish from the nearby sea From Trieste, Lidia gives seafood from the Adriatic, Viennese style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos the corn fields yield polenta for Velvety Cornmeal Spinach Soup In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors In Piemonte, the robust Barolo wine distinguishes a fork tender stufato of beef local white truffles with scrambled eggs is heaven on a plate and a bagna cauda serves as a dip for local vegetables, including prized cardoons In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune apple Sauce, with Galloping Figs for dessert In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them In Naples she gathers unusual seafood recipes and a special way of making limoncello soaked cakes From Sicily s Palermo she brings back panelle, the delicious fried chickpea snack a caponata of stewed summer vegetables and the elegant Cannoli Napoleon In Puglia, at Italy s heel, where durum wheat grows at its best, she makes some of the region s glorious pasta dishes and re creates a splendid focaccia from Altamura.There are 140 delectable recipes to be found as you make this journey with Lidia And along the way, with Tanya to guide you, you ll stop to admire Raphael s fresco Triumph of Galatea, a short walk from the market in Rome the two enchanting women in the Palazzo Abbatellis in Palermo and the Roman ruins in Friuli, among many other delights There s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.From the Hardcover edition.
    Lidia's Italy By Lidia Matticchio Bastianich Tanya Bastianich Manuali
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      Posted by:Lidia Matticchio Bastianich Tanya Bastianich Manuali
      Published :2020-01-13T08:19:50+00:00

    About "Lidia Matticchio Bastianich Tanya Bastianich Manuali"

    1. Lidia Matticchio Bastianich Tanya Bastianich Manuali

      Lidia Matticchio Bastianich is an American chef, businesswoman and restaurateur.Specializing in Italian and Croatian cuisine, she has been a regular contributor to the PBS cooking show lineup since 1998 In 2007, she launched her third TV series, Lidia s Italy She also owns four Italian restaurants in the U.S in partnership with her son, the winemaster and restaurateur, Joseph Bastianich Felidia founded with her ex husband, Felice and Becco in Manhattan Lidia s Pittsburgh in Pittsburgh, Pennsylvania and Lidia s Kansas City in Kansas City, Missouri.

    345 thoughts on “Lidia's Italy”

    1. I love Lidia, but this book was a bit of letdown for me It didn t feature enough of her popular recipes that I was hoping to find.


    2. I really like the way she s broken the recipes into regions It makes it easier to study and cook a particular region of Italywhich is as varied as France and America


    3. I so want to love this book I really want to cook out of it, and go yum like the rest of the reviews that have been written I can t My big gripe with the book is the way it it organized I like to have all of my meats, sides, and desserts in their own separate sections This is a personal thing, but I don t like regional layouts Next, the ingredients are often unavailable in my area, or very expensive in my area I m landlocked, so I don t have easy access to fresh fish at any time of the year Arti [...]


    4. Chef Lidia Bastianich shares some recipes and personal stories from ten regions of Italy Her daughter then relates cultural aspects of these regions.I enjoyed knowing about the mother, daughter duo through their stories, and have some good ideas of places to visit and what to eat in these regions of Italy The recipes look simple enough for a home cook to replicate, and the pictures of the food are a feast for the eyes.


    5. Lidia Matticchio Bastianich is an Italian icon Her cookbook is filled with authentic recipes that are not for the first timer I would have liked pictures of the food The photos, the better to inspire the at home cook to try them out If you re looking for advanced Italian recipes than this is the book for you.


    6. Organized by region, so a bit harder to select just the right entree or dessert than Lidia s Family Table The recipes are every bit as enjoyable Another winner, though I liked the family pictures in the first book than the travelogue shots here.


    7. I ve been working my way through the recipes in this book, which I received as a gift in the fall All of the dishes I ve made so far have been delicious There s a good mix of simple challenging recipes, and the instructions are very clear I recommend


    8. I made the beef goulash recipe from this book, and it was excellent I didn t care to make any of the other recipes, which is why it only got 3 stars.


    9. Love reading cook books and this one doesn t disappoint Great recipes and even better tales about the food and where it originated




    10. I love cook books and I love to cookank you Lori, I ll let you know what I cooked and how it came out.


    11. Lidia needs to include pictures of the food and less pictures of the locations To me, a cookbook is nothing without pictures no matter how good the recipes are.


    12. There s so much than just recipes in Lidia s books In this book I ve been learning all about the different regions of Italy while learning to cook their food It s great


    13. This book and the recipes are an absolute masterpiece I love Italian food and this and Marcella Hazen s book are the only ones you need.


    14. This book needs to go on my kitchen shelf Sort of a mix between a travel book and a cookbook glowing descriptions and wonderful food.






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