Lidia Bastianich describes cooking of her native Istria as 50 percent Italisn, 35 percent Yugoslavian, and the rest mixed German and Hungarian. She introduced this unnique cuisine to New York in her acclaimed restaurant, Felidia, and now she makes it available to everyone in a cookbook that is as warm and inviting as the country that inspired it. 25 black-and-white and 16 pages of full-color photograph.

La Cucina Di Lidia 1990, Broadway Books

ISBN-13: 9780385245111