Description: Lidia's Commonsense Italian Cooking by Lidia Matticchio Bastianich, Tanya Bastianich Manuali "This is a Borzoi book"--Title page verso. FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description From one of the most beloved chefs and authors in America, a beautifully illustratedcollection of 150simple, seasonalItalian recipes told with commonsense cooking wisdom-from the cutting board to the kitchen table.As storyteller and chef, Lidia Bastianich draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her.Whether its Citrus Roasted Veal or Rustic Ricotta Tart, each recipe is a tangible feast. We learn to look at ingredients as both geographic and cultural indicators. In Campania, the region where mozzarella is king, we discover it best eaten three hours after preparation. In Genova we are taught that while focaccia had its basil origins in the Ligurain culinary tradition, the herbs and flavorings will change from region to region; as home chefs, we can experiment with rosemary or oregano or olives or onions! When its time for dessert, Lidia draws on the scared customs of nuns in Italian monasteries and convents and reveals the secret to rice pudding with a blessing.Lidias Commonsense Guide to Italian Cooking is a masterclass in creating delectable Italian dishes with grace, confidence and love. Author Biography LIDIA MATTICCHIO BASTIANICH is the author of eight previous cookbooks, five of which have been accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia, among others, and she gives lectures on Italian cuisine throughout the country. She lives on Long Island, New York.TANYA BASTIANICH MANUALI received her PhD in Renaissance art history from Oxford University. In 1996 she started Esperienze Italiane, a travel company that arranges food, wine, and art tours to Italy. She also coauthors cookbooks with her mother, Lidia; manages Lidias product line; and serves as the cultural and art consultant for the art series. She lives on Long Island, New York. Review Praise for Lidia Matticchio Bastianich "Straightforward, honest, simple but sophisticated, and utterly delicious...these satisfying dishes will never fail to please your family or your friends." —Jacques Pépin "I have enjoyed the creative and soulful cooking at Felidia for more than three decades. Lidia was the first to really bring us authentic regional Italian food in New York. Her recipes in this book are rustic, delicious, and perfect for the home cook." —Daniel Boulud "For those who want to craft the kind of delizioso Italian delights one finds at the chefs flagship New York restaurant, Felidia, [Lidia] Bastianich serves up more than 100 signature recipes shes spent 38 years perfecting: Istrian-inflected dishes both sophisticated and homespun." —O, The Oprah Magazine "No one gets to the heart of Italian food like Lidia Bastianich." —Debbie Macomber,#1 New York Times best-selling author "One of Americas great Italian cooks." —Los Angeles Times "Bastianichs 16th cookbook and arguably one of her most user-friendly, streamlined to be as straightforward to cook as possible and using a minimal number of pots and pans. . . . Youll find a wide assortment of primi pasta and risotto cishes, which are the cornerstone of Italian cooking and perfectly suited for one-pot cooking: chicken eggplant parmesan, gemelli with pesto and tomato, chicken cacciatore and zucchini bread lasagna, to name a few. . . . Ever the teacher, Bastianich sprinkles tips and tricks throughout, and also offers substitution and serving suggestions." Pittsburgh Post-Gazette Review Quote Praise for Lidia Matticchio Bastianich "Straightforward, honest, simple but sophisticated, and utterly delicious...these satisfying dishes will never fail to please your family or your friends." --Jacques P Excerpt from Book SKILLET GRATIN OF MUSHROOMS AND CHICKEN Gratinata di Pollo e Funghi When youre talking about chicken, everybody today assumes you are talking about chicken breasts. But I happen to feel that chicken breasts can be awfully dry if not cooked properly. This recipe, when done right, retains moisture in the breast, and the combination of ingredients gives it a rich and savory complexity of flavors. All you need to serve with it is a tossed salad, and you have a complete meal. Serves 6 6 medium boneless, skinless chicken breasts (about 6 ounces each) 1 teaspoon kosher salt All- purpose flour, for dredging 4 tablespoons unsalted butter 4 tablespoons extra- virgin olive oil 12 large shiitake mushrooms, stems removed 3 garlic cloves, peeled and crushed 6 fresh sage leaves ½ cup white wine ½ cup prepared tomato sauce 6 tablespoons grated Grana Padano or Parmigiano-Reggiano Pound the chicken to about ½- inch thickness (or butterfly to the same thickness). Season the chicken with ½ teaspoon of salt. Dredge the chicken lightly in the fl our and tap off any excess. In a large cast- iron skillet, melt 2 tablespoons butter in 2 tablespoons of the olive oil over medium heat. Lightly brown the chicken on both sides, about 2 minutes per side, then remove to a plate. Once the chicken is out of the skillet, add the remaining 2 tablespoons of olive oil, mushroom caps, and garlic. Season with the remaining ½ teaspoon of salt. Drizzle with ¼ cup of water, and cook until the mushrooms are softened and the water evaporates, about 4 minutes. Slide the mushrooms to the side, and put the chicken back in the pan, in one layer, and arrange two mushroom caps on top of each piece. Increase the heat to medium- high, and add the sage leaves and the remaining 2 tablespoons of butter, in pieces, in the spaces in the pan. Pour the white wine and tomato sauce into the spaces in the pan as well. Sprinkle each chicken breast with 1 tablespoon of the grated cheese. Cover, and simmer until the chicken is cooked through, about 10 minutes. Uncover, increase heat to reduce the sauce to your liking, and serve. OREGANO EGGS Uova allOrigano This is one of the simplest and yet tastiest preparations of eggs Ive ever had. One afternoon, a friend and I unexpectedly dropped in on my friend Mario in Trieste. It was lunchtime, and he had a big basket full of fresh eggs he had brought down from the Carso, the high plateau surrounding Trieste. Eggs it was for lunch, served with a bowl of radicchio salad. We were just a few people that day, but this recipe is so very easy to modify for smaller or larger groups. Serves 4 2 tablespoons extra- virgin olive oil 8 large eggs ¼ teaspoon kosher salt ½ teaspoon dried oregano ¼ cup grated Grana Padano or Parmigiano-Reggiano Set a large (12-inch) nonstick skillet over a burner thats still off. Swirl the pan with the olive oil, and gently break all the eggs to fill the pan, taking care not to break the yolks. Sprinkle with the salt and dried oregano. Sprinkle the grated cheese over all. Cover the skillet, and turn the flame to medium- low. Cook until the whites are set and the yolks are done to your liking, about 7 to 8 minutes for still- runny yolks. This is a great breakfast or main course, or, served over some arugula, it can be an appetizer. Quick Tip: It can be difficult to crack eggs into a skillet for frying. Instead, you can crack two eggs into a small glass bowl and then slide them into the skillet when its hot. ALMOND AND COFFEE CREAM MINI- TARTS Tartellette alla Crema di Mandorle e Caffè These mini-tarts are delightful as a finger-food dessert, and although here they are coffee almond-flavored, you can change the flavoring according to your liking or what you have. A simple egg custard with some jam at the bottom of these tarts can be a great option. Serves 8 Dough 2 cups all- purpose flour 3 tablespoons sugar ¼ teaspoon kosher salt 12 tablespoons unsalted cold butter, cut into pieces (1½ sticks) 3 egg yolks 2 tablespoons ice water, plus more as needed Coffee Cream 1½ cups milk 1 tablespoon instant espresso powder 3 large egg yolks 6 tablespoons sugar Pinch kosher salt 2 tablespoons cornstarch 1 tablespoon all- purpose flour ½ teaspoon almond extract ½ cup heavy cream, whipped to soft peaks ¼ cup sliced almonds, toasted, for serving For the dough: In a food processor, pulse together the flour, sugar, and salt. Drop in the butter, and pulse until the mixture looks like coarse crumbs. Beat together the egg yolks and water, and pour into the processor. Pulse until the dough just comes together, adding a little water if crumbly, or a little flour if it is too wet. On the counter, knead the dough a few × then flatten it into a disk, wrap in plastic, and chill for at least 30 minutes. Preheat the oven to 400 degrees F. Roll out the dough on a floured surface to about ¹⁄8-inch thick. Cut out eight rounds to fit into eight individual 4 ½- inch fluted mini- tart pans. Fit the dough into the pans, and trim so the dough is flush with the rims. Chill for 15 minutes, then place on a sheet pan. Dock the dough with a fork, and place parchment circles filled with pie weights or beans in each tart. Bake until the dough is set but still blond in color, about 10 minutes. Remove the parchment and the weights, and continue baking until the dough is crisp and golden, about 10 to 15 minutes more. Remove from the oven, and cool on racks. For the coffee cream: In a saucepan, bring the milk just to a simmer, and whisk in the espresso powder. In a medium bowl, whisk together the egg yolks, sugar, salt, cornstarch, and flour until smooth. Whisk in the hot milk a little at a time, tempering the eggs. Pour the mixture back into the saucepan over low heat until it just begins to simmer and thickens. Strain it into a clean bowl, stir in the almond extract, and chill, covering the surface with plastic wrap to keep it from forming a skin. When the cream is chilled, fold in the whipped cream. Dollop the coffee cream into cooled tart shells, and garnish with almonds. Serve. Details ISBN0385349440 Author Tanya Bastianich Manuali Language English Year 2013 ISBN-10 0385349440 ISBN-13 9780385349444 Format Hardcover Publication Date 2013-10-15 Short Title LIDIAS COMMONSENSE ITALIAN COO Media Book Imprint Alfred A. Knopf Place of Publication New York Country of Publication United States UK Release Date 2013-10-15 AU Release Date 2013-10-15 NZ Release Date 2013-10-15 US Release Date 2013-10-15 Illustrations 63 4C PHOTOS BY M. NILSSON Subtitle 150 Delicious and Simple Recipes Anyone Can Master: A Cookbook Illustrator Richard Scarry Birth 1969 Affiliation Assistant Professor, Department of Mechanical Engineering, NSS College of Engineering, Palakkad, India Position UN Under-Secretary General and Rector Qualifications QC Pages 304 Publisher Alfred A. Knopf DEWEY 641.5945 Audience General We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:137696796;
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Book Title: Lidia's Commonsense Italian Cooking: 150 Delicious and Simple Recipes Anyone Can Master: a Cookbook
Item Height: 239mm
Item Width: 208mm
Author: Lidia Matticchio Bastianich, Tanya Bastianich Manuali
Format: Hardcover
Language: English
Topic: Food
Publisher: Alfred A. Knopf
Publication Year: 2013
Item Weight: 964g
Number of Pages: 304 Pages
