Lidia's Italy in America

Lidia's Italy in America

4.7 15
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…  See more details below

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.


From the Hardcover edition.

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Editorial Reviews

This companion book to Lidia's popular PBS series showcases more than 175 Italian-American recipes, many of which reflect regional adaptations of traditional meals. In addition, "Learn with Lidia" features provide valuable information about ingredients and food preparation.

Edward Ash-Milby

Product Details

ISBN-13:
9780307700612
Publisher:
Knopf Doubleday Publishing Group
Publication date:
10/25/2011
Sold by:
Random House
Format:
NOOK Book
Pages:
384
Sales rank:
719,086
File size:
36 MB
Note:
This product may take a few minutes to download.

Meet the Author

Lidia Matticchio Bastianich is the author of seven previous books, 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 Ph.D. in Renaissance art history from Oxford University. In 1996 she started Experienze Italiane, a travel company that arranges food, wine, and art tours to Italy. She also co-authors books with her mother, Lidia; manages Lidia's product line; and serves as the cultural and art consultant for the art series. She lives on Long Island.


From the Hardcover edition.

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Lidia's Italy in America 4.7 out of 5 based on 0 ratings. 14 reviews.
BellaGilroy More than 1 year ago
Outsanding in every way. I fould this a good way to pass on the Italian American values. The food and stories realy will keep the culture alive. Thank You Lidia.
mom2boysNC More than 1 year ago
I had wanted this cookbook since the PBS program came out. So happy I bought it. The recipes I have used so far are delicious, with the roasted potato wedges a new favorite side. I have another cookbook by Lidia, rabid cookbook collector that I am, and enjoy just reading them and the pictures, yum! Highly recommend for good read and good eats (and recipes that actually work!).
Anonymous More than 1 year ago
I wanted this book because I watch her on tv. The recipes are wonderful and not difficult. I love cooking Italian and Lidia's recipes always come out tasty.
Anonymous More than 1 year ago
Every recipe I Have made from this cookbook has been fantastic.  Family and friends always comment on how wonderful my food is when I use Lidia's recipes.
Anonymous More than 1 year ago
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Anonymous More than 1 year ago
Kev doesnt believe me though
Anonymous More than 1 year ago
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Anonymous More than 1 year ago
I use her recipes all the time. If you do the prep in advance, it is so easy. I let two of my co-workers look the book over and they went out and bought a copy.
Anonymous More than 1 year ago
You just gotta love lidia and tanya
Anonymous More than 1 year ago
Hey :D
Anonymous More than 1 year ago
So whassup? R u religious emily?