The best-loved and most-admired of all America’s television
cooks today, Lidia Bastianich, now gives us her most generous,
instructive, and creative cookbook. The emphasis here is on cooking
for the family, and her book is filled with unusually delicious
basic recipes for everyday eating Italian-style, as well as
imaginative ideas for variations and improvisations.
Here are more than 200 fabulous new dishes that will appeal both
to Lidia’s loyal following, who have come to rely on her
wonderfully detailed recipes, and to the more adventurous cook
ready to experiment.
? She welcomes us to the table with tasty bites from the sea
including home-cured tuna and mackerel, seasonal salads, and
vegetable surprises Egg-Battered Zucchini Roll-Ups, Sweet Onion
Gratinate.
? She reveals the secret of simple make-ahead soup bases,
delicious on their own and easy to embellish for a scrumptious soup
that can make a meal.
? She opens up the wonderful world of pasta, playing with
different shapes, mixing and matching, and creating sauces while
the pasta boils; she teaches us to make fresh egg pastas,
experimenting with healthful ingredients–whole wheat, chestnut,
buckwheat, and barley. And she makes us understand the subtle arts
of polenta- and risotto-making as never before.
? She shares her love of vegetables, skillet-cooking some to
intensify their flavor, layering some with yesterday’s bread for a
lasagna-like gratin, blanketing a scallop of meat with sautéed
vegetables, and finishing seasonal greens with the perfect little
sauce.
? She introduces us to some lesser-known cuts of meats for main
courses shoulders, butts, and tongue and underused, delicious
fish skate and monkfish, as well as to her family’s favorite
recipes for chicken and a beautiful balsamic-glazed roast
turkey.
? And she explores with us the many ways fruits and crusts pie,
strudel, cake, and toasted bread marry and produce delectable
homey desserts to end the meal.
Lidia’s warm presence is felt on every page of this book,
explaining the whys and wherefores of what she is doing, and the
brilliant photographs take us right into her home, showing her
rolling out pasta with her grandchildren, bringing in the summer
harvest, and sitting around the food-laden family table. As she
makes every meal a celebration, she invites us to do the same,
giving us confidence and joy in the act of cookin
關於作者：
Lidia Bastianich is the author of three previous books: La
Cucina di Lidia and the best-selling Lidia’s Italian
Table and Lidia’s Italian-American Kitchen–also the
names of her nationally syndicated public television series. She is
the owner of the very successful New York City restaurant Felidia,
as well as Becco, Esca, and Lidia’s in Pittsburgh and Kansas City,
and she gives lectures on Italian cuisine throughout the country.
She lives on Long Island in New York and she can be reached at her
Web site, www.lidiasitaly.com.
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