Lidia cooks from the heart of Italy

Book Cover
Average Rating
Publisher:
Alfred A. Knopf,
Pub. Date:
2009.
Language:
English
Description
From the Emmy award-winning chef and bestselling author Lidia Bastianich, a collection of 175 wonderful, uncomplicated recipes from little-known parts of Italy, celebrating time-honored techniques and elemental, good family cooking.Penetrating the heart of Italy—starting at the north, working down to the tip, and ending in Sardinia—Lidia unearths a wealth of recipes:From Trentino–Alto Adige: Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beefFrom Lombardy: A world of rice—baked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and SaffronFrom Valle d’Aosta: Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chopsFrom Liguria: An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of VegetablesFrom Emilia-Romagna: An olive oil dough for making the traditional, versatile vegetable tart erbazzone, as well as the secrets of making tagliatelle and other pasta doughs, and an irresistible Veal Scaloppine BologneseFrom Le Marche: Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in ParchmentFrom Umbria: A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread ParfaitFrom Abruzzo: Fresh scrippelle (crêpe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a “guitar,” Rabbit with Onions, and Lamb Chops with OlivesFrom Molise: Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised OctopusFrom Basilicata: Wedding Soup, Fiery Maccheroni, and Farro with Pork RagùFrom Calabria: Shepherd’s Rigatoni, steamed swordfish, and Almond BiscottiniFrom Sardinia: Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb ToppingThis is just a sampling of the many delights Lidia has uncovered. All the recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contact—the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art.
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Grouping Information

Grouped Work ID 33ddd375-f971-35a8-4e07-f9e6a969bcc6
full_title lidia cooks from the heart of italy
author bastianich lidia
grouping_category book
lastUpdate 2017-11-30 04:59:08AM

Solr Details

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accelerated_reader_point_value 0
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auth_author2 Manuali, Tanya Bastianich., Nussbaum, David.
author Bastianich, Lidia.
author2-role Manuali, Tanya Bastianich., Nussbaum, David.
author_display Bastianich, Lidia
available_at_arlington Central, Shirlington
collection_arlington Adult Nonfiction
detailed_location_arlington Central Adult Nonfiction, Shirlington Adult Nonfiction
display_description
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id 33ddd375-f971-35a8-4e07-f9e6a969bcc6
isbn 9780307267511
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itype_arlington Hardback
lexile_score -1
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_arlington 641.5945 BASTI
owning_library_arlington Arlington Public Library, Aurora Hills, Central, Cherrydale, Columbia Pike, Connection Crystal City, Detention Center, Glencarlyn, Local History, Plaza, Shirlington, Westover
owning_location_arlington Central, Shirlington
primary_isbn 9780307267511
publishDate 2009
record_details ils:.b13196959|Book|Books|1st ed.|English|Alfred A. Knopf,|2009.|xv, 411 p. : ill. (some col.) ; 26 cm.
recordtype grouped_work
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subject_facet Cooking -- Italy, Cooking, Italian
title_display Lidia cooks from the heart of Italy
title_full Lidia cooks from the heart of Italy / by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, with David Nussbaum ; full-page photographs by Christopher Hirsheimer ; other photographs by Lidia Matticchio Bastianich
title_short Lidia cooks from the heart of Italy