Lidia's Italy in America: A Cookbook
ISBN-13:
9780307595676
ISBN-10:
0307595676
Edition:
First Edition
Author:
Lidia Matticchio Bastianich, Tanya Bastianich Manuali
Publication date:
2011
Publisher:
Knopf
Format:
Hardcover
359 pages
Category:
European
,
Regional & International
FREE US shipping
Book details
ISBN-13:
9780307595676
ISBN-10:
0307595676
Edition:
First Edition
Author:
Lidia Matticchio Bastianich, Tanya Bastianich Manuali
Publication date:
2011
Publisher:
Knopf
Format:
Hardcover
359 pages
Category:
European
,
Regional & International
Summary
Lidia's Italy in America: A Cookbook (ISBN-13: 9780307595676 and ISBN-10: 0307595676), written by authors
Lidia Matticchio Bastianich, Tanya Bastianich Manuali, was published by Knopf in 2011.
With an overall rating of 4.4 stars, it's a notable title among other
European
(Regional & International) books. You can easily purchase or rent Lidia's Italy in America: A Cookbook (Hardcover) from BooksRun,
along with many other new and used
European
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $0.44.
Description
From one of America's most beloved chefs and authors, a road trip into the heart of Italian American cooking today—from Chicago deep-dish pizza to the Bronx's eggplant parm—celebrating the communities that redefined what we know as Italian food.
As she explores this utterly delectable and distinctive cuisine, Lidia shows us that every kitchen is different, every Italian community distinct, and little clues are buried in each dish: the Sicilian-style semolina bread and briny olives in New Orleans Muffuletta Sandwiches, the Neapolitan crust of New York pizza, and mushrooms (abundant in the United States, but scarce in Italy) stuffed with breadcrumbs, just as peppers or tomatoes are. Lidia shows us how this cuisine is an original American creation and gives recognition where it is long overdue to the many industrious Italians across the country who have honored the traditions of their homeland in a delicious new style.
And of course, there are Lidia’s irresistible recipes, including
· Baltimore Crab Cakes
· Pittsburgh’s Primanti’s Sandwiches
· Chicago Deep-Dish Pizza
· Eggplant Parmigiana from the Bronx
· Gloucester Baked Halibut
· Chicken Trombino from Philadelphia
· authentic Italian American Meatloaf, and Spaghetti and Meatballs
· Prickly Pear Granita from California
· and, of course, a handful of cheesecakes and cookies that you’d recognize in any classic Italian bakery
This is a loving exploration of a fascinating cuisine—as only Lidia could give us.
As she explores this utterly delectable and distinctive cuisine, Lidia shows us that every kitchen is different, every Italian community distinct, and little clues are buried in each dish: the Sicilian-style semolina bread and briny olives in New Orleans Muffuletta Sandwiches, the Neapolitan crust of New York pizza, and mushrooms (abundant in the United States, but scarce in Italy) stuffed with breadcrumbs, just as peppers or tomatoes are. Lidia shows us how this cuisine is an original American creation and gives recognition where it is long overdue to the many industrious Italians across the country who have honored the traditions of their homeland in a delicious new style.
And of course, there are Lidia’s irresistible recipes, including
· Baltimore Crab Cakes
· Pittsburgh’s Primanti’s Sandwiches
· Chicago Deep-Dish Pizza
· Eggplant Parmigiana from the Bronx
· Gloucester Baked Halibut
· Chicken Trombino from Philadelphia
· authentic Italian American Meatloaf, and Spaghetti and Meatballs
· Prickly Pear Granita from California
· and, of course, a handful of cheesecakes and cookies that you’d recognize in any classic Italian bakery
This is a loving exploration of a fascinating cuisine—as only Lidia could give us.
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