Lidia's Italy in America

Lidia's Italy in America

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by Lidia Matticchio Bastianich, Tanya Bastianich Manuali
     
 

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After taking us on journeys into her own kitchen and into kitchens across Italy, Lidia Bastianich now invites us on a road trip into the heart of Italian American cooking today. Traveling around the United States, Lidia visits Italian American communities that created something new out of the recipes passed down from their ancestors.

As she explores this utterly

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Overview

After taking us on journeys into her own kitchen and into kitchens across Italy, Lidia Bastianich now invites us on a road trip into the heart of Italian American cooking today. Traveling around the United States, Lidia visits Italian American communities that created something new out of the recipes passed down from their ancestors.

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 that redefines what we know as Italian food while always paying tribute to Italy, and she 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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Editorial Reviews

Library Journal
Five of restaurateur Bastianich's first six cookbooks were companions to nationally syndicated public television series, and her next follows suit (look for the series in fall 2011). Here, she joins with her daughter to explore Italian American cuisine. Muffaletta sandwiches from New Orleans? New York's Neapolitan pizza crust? Will sell lots; with a 150,000-copy first printing.
Kirkus Reviews
Beloved cooking doyenne and successful restaurateur once again teams up with her daughter Tanya to present a cornucopia of regional Italian food. In Bastianich's (Lidia Cooks from the Heart of Italy, 2009, etc.) latest cookbook--the companion volume to her forthcoming TV series exploring Italian-American communities--her warm, welcoming demeanor permeates the more than 175 "lovely, lusty" recipes. Using nine categories, covering everything from hot and cold antipasti dishes to Zuppe, Meat, Poultry and Seafood, to a generous selection of nearly two-dozen delectable dessert ideas, Bastianich showcases the heritage she proudly wears on her sleeve. While many of these recipes could be considered basic dinner-table staples, she distinguishes the versions in this volume with regional profiles of the artisans who bring their American restaurants and food stores alive with authentic Italian cuisine. Recipes that feature antipasti from the Bronx, artichokes from Northern California and New England's Halibut and Boston Cream Cakes are as alluring as the stories and generous photographs that accompany them. There's even a section on Chicago versus New York–style pizza. A cake-heavy dessert section includes traditional almond paste–based Italian Rainbow Cookies, Spumoni, Tiramisu and an enterprising Blueberry Frangipane Tart. And be sure to read up on how to make your own Limoncello liqueur. This substantial collection furthers Bastianich's tradition of bringing Italian culture to American tables by way of mouthwateringly hearty cuisine.
Corby Kummer
…features [Lidia's] typically straightforward, doable recipes…
—The New York Times Book Review

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Product Details

ISBN-13:
9780307595676
Publisher:
Knopf Doubleday Publishing Group
Publication date:
10/25/2011
Pages:
359
Sales rank:
221,503
Product dimensions:
8.33(w) x 9.42(h) x 1.08(d)

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