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Lidia's Italy: 140 simple and delicious recipes from the ten places in Italy Lidia loves most: A Cookbook

Book Cover
Average Rating
Publisher:
Knopf Doubleday Publishing Group
Pub. Date:
2010
Language:
English
Description
Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking. For the home cook and the armchair traveler alike, Lidia's Italy offers a short introduction to ten regions of Italy--from Piemonte to Puglia--with commentary on nearby cultural treasures by Lidia's daughter Tanya, an art historian. · 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's something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.
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ISBN:
9780307767561
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Grouping Information

Grouped Work ID4479ad5b-1b8e-89d0-1a04-c2112ba3bc59
Grouping Titlelidias italy 140 simple and delicious recipes from the ten places in italy lidi
Grouping Authorlidia matticchio bastianich
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2020-09-24 04:16:49AM
Last Indexed2020-09-24 04:41:06AM
Novelist Primary ISBNnone

Solr Details

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authorLidia Matticchio Bastianich
author_displayLidia Matticchio Bastianich
available_at_aacplOnline OverDrive Collection
detailed_location_aacplOnline OverDrive Collection
display_descriptionFeaturing 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking.
For the home cook and the armchair traveler alike, Lidia's Italy offers a short introduction to ten regions of Italy—from Piemonte to Puglia—with commentary on nearby cultural treasures by Lidia's daughter Tanya, an art historian.
· 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's something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.
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title_displayLidia's Italy 140 simple and delicious recipes from the ten places in Italy Lidia loves most: A Cookbook
title_fullLidia's Italy 140 simple and delicious recipes from the ten places in Italy Lidia loves most: A Cookbook
title_shortLidia's Italy
title_sub140 simple and delicious recipes from the ten places in Italy Lidia loves most: A Cookbook
topic_facetCooking & Food
History
Nonfiction
Travel