From one of the most beloved chefs and authors in America, a beautifully illustrated collection of 150 simple, seasonal Italian recipes told with commonsense cooking wisdom—from the cutting board to the kitchen table. As storyteller and chef, Lidia Bastianich draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her. Whether it's Citrus Roasted Veal or Rustic Ricotta Tart, each recipe is a tangible feast. We learn to look at ingredients as both geographic and cultural indicators. In Campania, the region where mozzarella is king, we discover it best eaten three hours after preparation. In Genova we are taught that while focaccia had its basil origins in the Ligurain culinary tradition, the herbs and flavorings will change from region to region; as home chefs, we can experiment with rosemary or oregano or olives or onions! When it's time for dessert, Lidia draws on the scared customs of nuns in Italian monasteries and convents and reveals the secret to rice pudding with a blessing. Lidia's Commonsense Guide to Italian Cooking is a masterclass in creating delectable Italian dishes with grace, confidence and love.
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From the Emmy-winning host of Lidia’s Kitchen, best-selling author, and beloved ambassador for Italian culinary traditions in America comes the ultimate master class: a beautifully produced definitive guide to Italian cooking, coauthored with her daughter, Tanya—covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes. Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. With this book, readers will learn all the techniques needed to master Italian cooking. Lidia introduces us to the full range of standard ingredients—meats and fish, vegetables and fruits, grains, spices and condiments—and how to buy, store, clean, and cook with them. The 400 recipes run the full gamut from classics like risotto alla milanese and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce. She gives us a comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy. There is no other book like this; it is the one book on Italian cuisine that every cook will need.
Beloved chef and best-selling author Lidia Bastianich shares, for the first time, the timeless recipes that have made her flagship restaurant, Felidia, a New York City dining legend for almost four decades. Ever since it opened its doors on Manhattan’s Upper East Side in 1981, Felidia has been revered as one of the best Italian restaurants in the country. In these pages, Lidia and longtime Executive Chef Fortunato Nicotra share 115 of the recipes that capture the spirit of the Felidia menu past and present. From pastas and primi to appetizers and meats, and from breads and spreads to sides and soups, these are some of Lidia’s absolute favorite dishes, lovingly adapted for home cooks to re-create in their own kitchens. Here are recipes for old-school classics such as Pasta Primavera and Linguine with White Clam Sauce and Broccoli. Contemporary favorites include Pear and Pecorino Ravioli, Chicken Pizzaiola, Short Ribs Braised in Barolo, and Eggplant Flan with Tomato Coulis. Exquisite dessert recipes include Warm Nutella Flan, Open Cannolo and Limoncello Tiramisù, while Passion Fruit Spritz and Frozen Peach Bellini come from the restaurant’s lively bar. Felidia is a beautifully illustrated, full-color cookbook that takes readers behind the scenes of the restaurant’s storied history and is filled with the same warmth and hospitality that are the hallmark of all of Lidia’s cookbooks. It’s the next-best thing to enjoying an evening out at this award-winning eatery!
The beloved TV chef offers the only cookbook you'll need to give any gathering--from a dinner for two to a wedding--a delectable, welcoming Italian flavor. No one throws a party like Lidia Bastianich! And now, in this delightful new cookbook, she gives us 220 fantastic recipes for entertaining with that distinctly Bastianich flare. From Pear Bellinis to Carrot and Chickpea Dip, from Campanelle with Fennel and Shrimp to Berry Tiramisu--these are dishes your guests will love, no matter the occasion. Here, too, are Lidia's suggestions for hosting a BBQ, making pizza for a group, choosing the perfect wine, setting an inviting table, and much more. Beautifully illustrated throughout with full-color photographs and filled with her trademark warmth and enthusiasm, this is Lidia's most festive book. Whether you're planning a romantic picnic for two, a child's birthday party, a holiday gathering, or a simple weeknight family dinner, Lidia's flavorful, easy-to-follow recipes and advice will have you calling to your guests: "Tutti a tavola a mangiare!"
This acclaimed must-have resource provides the following: - Expert reviews of the key trends, events, and developments that will influence your work in 2004 and the years to come- Clear explanations of new legislation and changes in funding programs--and how this will affect libraries- Definitive statistics on book prices, numbers of books published, library expenditures, average salaries, and other budget-crunching assistance- A full calendar of events, key organizations, names and numbers of important individuals (including e-mail addresses and fax numbers), and much more This fully updated reference tool makes it easy to stay on top of the developments that affect libraries, booksellers, and publishers alike--and to find fast answers to the countless on-the-job questions you encounter.
From out of a world of death and destruction, extermination camps, ghettos, starvation and disease, there rises the figure of the woman in the Holocaust -- the core of the fascinating studies in this collection. The importance of these research essays is, above all, their historical documentation of situations and events related to women in the Holocaust. In the face of imminent death, there was kindness to be seen, self-sacrifice, and the saving of another's life. And from a world that had lost all semblance of humanity came a sense of independence that welled up in the survivors, infusing them with the spirit of life as they emerged from the inferno. And what is for me the most moving, the most exciting thing of all, is the ability of those who endured to climb to their feet and shake themselves free of the killing fields, to begin a new life, to start a family. Ayala Procaccia, Israel Supreme Court Justice. The book contains articles by some of the most prominent scholars in the field. They tell the stories of women who were humiliated, tortured and murdered; their eternally etched-in-the-memory stories of struggle and survival. This collection of articles is based on two international conferences on women in the Holocaust, held in recent years at Beit Berl Academic College, Beit Theresienstadt, and the Ghetto Fighters' House in Israel. Hertzog is a daughter of Holocaust survivors, who never spoke about the subject at home. She discovered a feminist perspective on the Holocaust at a conference at Oxford she attended, almost by chance, seven years ago. That experience motivated her to speak with her mother and document their conversations in the article that appears herein.
- Author : Anonim
- Publisher : Unknown
- Release Date : 1985
- Genre : Medicine
- Pages : 231
- ISBN : CHI:23742670