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But the teaching doesn't stop there. Bastianich's discussions of risotto and polenta are particularly good (when preparing risotto, for example, the liquid must simmer for the dish to become properly toothsome), while a section on quick skillet sauces, like one made with sausage, onions, and fennel, will get many readers to the kitchen pronto. Bastianich also offers advice for preparing lesser-known yet attractive meat cuts like shoulder and butt, as well as quick-take recipes for the likes of whole corn cooked in tomato sauce and eggplant with scrambled eggs. The Bastianich approach also applies to the dessert section, which offers simple fruit-based sweets like Fig Focaccia, and Crostata with Poached Apricots and Pignolala. (Included, too, are a number of simple strudel recipes, a bow to the cooking of Istria, Bastianich's birthplace.) Color photos make succinct technical points as well as showing Lidia's extended family at table and very much in action. --Arthur Boehm
This book was a family standby all my childhood, and now I own my own book.
Beautiful photos, simple recipes, tasty easy dishes. Read more
Do you want REAL traditional Italian food like you experienced in your childhood? Then, you will love this cookbook. Great recipes. Read morePublished 1 month ago by tdm3038
Love Lidia and her cookbooks - except for this one. Could not find one thing I wanted to make.Published 2 months ago by Chef DEV
Great book, unfortunately it smells like old cigarettes which is not stated in sellers description.Published 3 months ago by Jean-Denis Haas
Lidia is my favorite chef and personality - have most all her books.Published 4 months ago by ginny misiano