- Gebundene Ausgabe: 464 Seiten
- Verlag: Knopf; Auflage: 1 (23. Oktober 2001)
- Sprache: Englisch
- ISBN-10: 037541150X
- ISBN-13: 978-0375411502
- Größe und/oder Gewicht: 21,6 x 3,4 x 24,1 cm
- Amazon Bestseller-Rang: Nr. 1.287.340 in Englische Bücher (Siehe Top 100 in Englische Bücher)
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Lidia's Italian-American Kitchen
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Produktbeschreibungen
Amazon.com
"Italian-American food--what cuisine is it?" asks Lidia Matticchio Bastianich in Lidia's Italian-American Cooking, a cookbook based on her eponymous PBS TV series. The author of two previous works, La Cucina di Lidia and Lidia's Italian Table, and co-owner of three acclaimed Manhattan restaurants, Bastianich is ideally suited to explore all Italian fare. "Americans fell in love with Italian cooking first," she says, thus enshrining a cuisine born of immigrant adaptation. In celebration of that affection, the book offers over 150 recipes for a wide range of dishes--traditional favorites like Baked Stuffed Shells and Lobster Fra Diavolo as well as personal adaptations such as Scampi alla Buonavia and canneloni made with roasted pork and mortadella. These easily done dishes benefit from Lidia's subtle polishing; fans of her foolproof palate and her direct yet relaxed approach to Italian cooking will welcome the book.
In chapters that reflect the courses of a traditional Italian meal, from antipasti through soups, pasta and risottos, and dolci, Lidia presents a wealth of good everyday eating. In addition to exemplary renditions of Italian-American favorites, Lidia offers "new" Italian regional dishes, such as Long Fusilli with Saffron, Mussels, and Zucchini. Soups, a Lidia specialty, are enticingly represented with the likes of Potato, Swiss Chard, and Bread Soup. And of course there are splendid dolci--favorites like Ricotta Cheesecake, but also treats like San Martino Pear and Chocolate Tart. Throughout, Bastianich provides useful sidebars, such as one on scallopine, and fully illustrated technical instruction, detailing, for example, the best way to stuff a veal chop. With color photos of the mouthwatering dishes, tips, and other cooking insights, the book is a valuable guide to an oft-debased fare finally given its due. --Arthur Boehm
From Booklist
Nothing generates demand for a title like a concurrently running television series. Combine that with the fame and talent of Lidia Matticchio Bastianich, and patrons will be demanding copies of Lidia's Italian-American Kitchen, the companion volume to her new PBS cooking series. Bastianich addresses controversial issues such as the addition of oil to pasta-cooking water and the real meaning of al dente. For Bastianich, the term Italian American designates a legitimate culinary tradition. She may not openly embrace spaghetti and meatballs, but she doesn't slavishly follow the rigorous regional approach to Italian cooking so prevalent today. Freshness and flavor are more important than authenticity for its own sake. Recipes include homey Oxtail and Rigatoni, and her Eggplant Rolls stuffed with ricotta will attract more than vegetarians. Lidia-watchers will note that she now uses her maiden name, one more obviously Italian than "Bastianich," whose origins are in the north-Italian region of Istria, where Italians and Slavs mix in much the same way Italians and Germans blend in the Tirol. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Copyright © American Library Association. All rights reserved
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Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis
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140 von 143 Kunden fanden die folgende Rezension hilfreich
Lidia's Italian-American Kitchen
25. November 2001
Format:Gebundene Ausgabe
Wow, what a great Italian cookbook, the best I have seen-ever.
The directions are fantastic, if you follow everything she says you will make the most unbelieveable tasting dishes, you almost feel high from the flavors you can create with this book. You will not want to, nor will you have to go out to dinner. There are tons of recipes that I have always wanted to make - chicken scaprellio, fried mozzarella, calzones, every scallopine dish ever, grilled and marinated calamari. All these and so much more are in this book. So far (in the past week) I have tried;
Calzones, Gnocchi, Tomato sauce, Ravioli with spinach, Chicken scallopine with peppers, mushroom and tomato, Chicken breast in a light lemon-herb sauce (was like an oreganto), stuffed artichokes. Every dish was like a dream, I can't wait until I can prepare new recipes. Nothing is too heavy, the oil amounts are perfect, not too rich, or too weak. Can't say enough good things about it, just buy it and you will see!
The directions are fantastic, if you follow everything she says you will make the most unbelieveable tasting dishes, you almost feel high from the flavors you can create with this book. You will not want to, nor will you have to go out to dinner. There are tons of recipes that I have always wanted to make - chicken scaprellio, fried mozzarella, calzones, every scallopine dish ever, grilled and marinated calamari. All these and so much more are in this book. So far (in the past week) I have tried;
Calzones, Gnocchi, Tomato sauce, Ravioli with spinach, Chicken scallopine with peppers, mushroom and tomato, Chicken breast in a light lemon-herb sauce (was like an oreganto), stuffed artichokes. Every dish was like a dream, I can't wait until I can prepare new recipes. Nothing is too heavy, the oil amounts are perfect, not too rich, or too weak. Can't say enough good things about it, just buy it and you will see!
48 von 49 Kunden fanden die folgende Rezension hilfreich
A Rare Gem--From Cookbook to Heirloom
4. Dezember 2001
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
Every so often a cookbook comes along with recipes that not only inspire the reader, but also provide such logical yet intuitive preparations that he or she can envision the final product. As an Italian American who has taken up the heritage of reproducing my grandmother's great dishes, this book not only has recipes that I remember from my childhood, but many that I still make today. Sunday Pasta Dinner with pork in the gravy? It's there. Bracciole and meatballs--the best I've ever made. I just finished a bowl of Pasta e Fagiole-- my grandmother's recipe--and it's in this book.
To sum up: forget writing out all those family recipes to pass on to your children. Buy them the book and annotate it personally. You can't do better than this.
To sum up: forget writing out all those family recipes to pass on to your children. Buy them the book and annotate it personally. You can't do better than this.
41 von 43 Kunden fanden die folgende Rezension hilfreich
How to feel Lidia's passion for food in your own kitchen
15. Dezember 2001
Format:Gebundene Ausgabe
If you've ever been to Felidia and seen and spoken even a brief hello to Lidia Bastianich you'll know you need to own ALL of her books. This wonderful third book of hers brings you back to your days (in my case Forest Hills, Queens) when stuffed mushrooms, baked clams, and lasagna were heaven on earth to you and wonderful weekly as well as weekend feasts. Just reading the recipes and you know they will turn out exactly the way the should. Follow them to Italian enchantment. Read all about Lidia and her life. It, like her recipes are down to earth and passionate. Beside food, Lidia extols all the wonders of family gathering, working together, making life delicious. You can just picture her on the wagon going to market when she was little. She was imbued with the wonders of food, its delights, and preparation from the time she was very young so it is no wonder all of her recipes are so enjoyable and accurate you don't know which to start with first. Start with the first one and just go on until you have made the last one. You will have not only read and followed an entire book, you will have made it a permanent part of your life. Thank you Lidia. I anxiously await the next one.
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