The companion cookbook to the author's 26-part public television series of the same name, "Lidia's Italian Table" includes stories from Lidia's life growing up in northern Italy, accounts of trips to fabulous fresh-air markets, and nearly 200 authentic Italian recipes. 2-color text. of color photos.The companion cookbook to the author's 26-part public television series of the same name, "Lidia's Italian Table" includes stories from Lidia's life growing up in northern Italy, accounts of trips to fabulous fresh-air markets, and nearly 200 authentic Italian recipes. 2-color text. of color photos.Read Less
The item is New, Crisp, Clean and Tight! This item has minor shelf rub Hardcover with dust jacket. This book has minor spot on bottom of book. **YOUR PURCHASE HELPS SUPPORT LITTLE CITY FOUNDATION, A CHARITABLE ORGANIZATION FOR ADULTS AND CHILDREN WITH SPECIAL NEEDS. **
Publishers Weekly, 1998-07-20 Manhattan restaurateur Bastianich (La Cucina di Lidia, 1990) brings an infectious exuberance to this tie-in to a 26-part PBS series starting in September. While not breaking new ground, she presents an enticing selection of favorite dishes combining traditional flavors with simple gusto. Appetizers include Braised Peppers with Anchovies and Buffalo Mozzarella Poached in Tomato-Basil Sauce. The signature dish Frico, a Friulian specialty of Montasio cheese cooked in a skillet until it melts and crispens, that gave the name to FricoBar, the restaurant run by Bastianich's son Joseph, takes a place of honor here, served either alone or with a savory like Potato and Crabmeat Filling. Bread soups, fresh pastas with sauces, dried pastas and their appropriate sauces stir both the appetite and longings for a time when good taste was valued over trendiness. Rice dishes include the classic Creamy Risotto Milanese Style, golden with saffron, and, from the Piedmonte, Risotto with Barolo Wine on a Bed of Carrot Pur?e. 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. Nestled within dessert recipes for tarts and semifreddoes is Caramelized Tomatoes, an unusual topping for vanilla ice cream. This is a most worthy addition to the crammed Italian cookbook shelf. Editor, Pam Hoenig; agent, Jane Dystel. BOMC/Good Cook selection. (Sept.) (c) Copyright PWxyz, LLC. All rights reserved
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited, Baker & Taylor, Inc., or by their respective licensors, or by the publishers, or by their respective licensors. For personal use only. All rights reserved. All rights in images of books or other publications are reserved by the original copyright holders.