Having extensively surveyed the world of Italian and Italian American cooking in previous books and television series, indefatigable and entrepreneurial Bastianich seems bent on creating a new sort of Italian cooking for American kitchens that crosses time-honored boundaries and looks to fashion a more relaxed but no-less-appealing cuisine. She has partnered with her art-historian daughter before, but now the two of them offer readers such uncommon fare as potatoes baked in beer, eggplant and rice parmigiana, and veggie meatballs. Traditionally unadorned pasta carbonara gets some sliced artichokes in its cream-and-egg sauce. Desserts include an apple cake, cookies, and several variations of rice pudding. Most dishes can be readily reproduced, but acquiring razor clams away from the Atlantic coast may be daunting. The authors’ celebrity and their upcoming public-television series mark this a cookbook sure to be in great demand. --Mark Knoblauch
About the Author
LIDIA MATTICCHIO BASTIANICH is the author of eight previous cookbooks, 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 PhD in Renaissance art history from Oxford University. In 1996 she started Esperienze Italiane, a travel company that arranges food, wine, and art tours to Italy. She also coauthors cookbooks 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, New York.