Lidia's Italy in America

Lidia's Italy in America

by Lidia Matticchio Bastianich, Tanya Bastianich Manuali


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Lidia's Italy in America by Lidia Matticchio Bastianich, Tanya Bastianich Manuali

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.

Product Details

ISBN-13: 9780307595676
Publisher: Knopf Doubleday Publishing Group
Publication date: 10/25/2011
Pages: 359
Sales rank: 207,735
Product dimensions: 8.30(w) x 9.40(h) x 1.00(d)

About 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.

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Lidia's Italy in America 4.7 out of 5 based on 0 ratings. 13 reviews.
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.
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Anonymous More than 1 year ago
Kev doesnt believe me though
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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?