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Lidia's Favorite Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees Hardcover


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Frequently Bought Together

Lidia's Favorite Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees + Lidia's Commonsense Italian Cooking: 150 Delicious and Simple Recipes Anyone Can Master + Lidia's Italy in America
Price for all three: $60.20

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Product Details

  • Hardcover: 240 pages
  • Publisher: Knopf; First Edition edition (October 16, 2012)
  • Language: English
  • ISBN-10: 0307595668
  • ISBN-13: 978-0307595669
  • Product Dimensions: 8.2 x 8.5 x 0.7 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (124 customer reviews)
  • Amazon Best Sellers Rank: #5,141 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

An Introduction to Lidia's Favorite Recipes by Lidia Bastianich

I have written seven cookbooks thus far, and I'm so happy to have earned a place in your cookbook library. I'm sure that, as you read and cooked your way through each book, you found recipes that became your favorites. Some might be reliable recipes that are easy to cook, and others are probably more difficult recipes that are worth the effort, but my hope is that all of them are dishes that your family loves and that became part of your own traditions. As readers tell me about their experiences around the table, it's become clear that if I collected those favorite recipes and compiled them all accessibly in one book, it might be just the Lidia cookbook you are looking for. And here it is, just for you: Lidia's Favorite Recipes.

These recipes include not only your favorites, but mine as well, like My Mother's Chicken and Potatoes. It is a recipe that has remained a family favorite for the last four generations and I'm sure it had its family roots well before that. It has been slightly altered through the generations, but the deliciousness of this comfort food remains. There are also recipes that represent the flavors and story of my childhood, such as Polenta, and Swiss Chard Potatoes.

There are recipes from some of my unforgettable trips, which will have you traveling through the regions of Italy—making Scaloppine Saltimbocca will transport you straight to Rome; Ziti with Broccoli Rabe and Sausages will take you to Puglia, in the heel of Italy; and Risotto con Porcini and Veal Ossobuco will make you feel like you're in Milan. Then there are recipes that speak of the Italian American story, which can be found in the fl avors of my Spaghetti and Meatballs, Chicken Parmigiana, Baked Clams, Zucchini Roll- Ups, and many more. And as I put this book together, I added some of my new favorites, which I know you will try and love.

Family is very important to me, and I love to cook for my family and friends, so I included the simple and flavorful Italian dishes that you will love to prepare for your family and friends, like Minestrone, Meatloaf with Ricotta, and Sausage and Peppers. These recipes all make family-size quantities, and can also be divided and stored in the freezer for unexpected company, last-minute family visits, or even "I have no time to cook" nights. What's important is that these are all easy and delicious, and the warm, familiar flavors will bring your family straight to the table. Today more than ever we want and need to gather around the table with our family and friends to escape our daily distractions, and what better way than with food that luscious, nutritious, and cooked with love.

For most of these recipes, the ingredients are affordable and easy to find. This is especially true if you cook by the seasons—and, after all, that is the best way to cook. Today all of us care about eating consciously, sustainably, and responsibly to keep our environment safe for future generations. Cooking and eating seasonal and local food, and not wasting a bit of it, is something all of us can do to make a difference while enjoying meals we love. A favorite dish is timeless, no matter your budget or season, and I think you'll find that these favorite dishes of mine will remain your favorites as well.

Continue cooking, and tutti a tavola a mangiare,

Lidia Bastianich

From Booklist

A one-woman juggernaut of culinary and business acumen, Bastianich has attracted a national following, thanks to her public television shows, cookbooks, and restaurant empire. Beloved by audiences for her family-oriented, down-to-earth approach, she has become one of America’s leading champions of Italian cookery. She may possess erudite command of the history and preparation of hundreds of regional Italian foods, but she has never snobbishly rejected America’s attempts at Italian cooking, even when they deviate from classic European originals. Thus, she offers spaghetti and meatballs as well as an elaborate dish of veal shanks and barley risotto. Bastianich’s concise instructions call for readily available ingredients. So whether a cook wishes to whip up a quick supper of pasta with olive oil and garlic sauce or spend hours composing an elaborate stew of beef braised in the finest Italian red wine, Bastianich has a recipe at hand. --Mark Knoblauch

More About the Author

Lidia Bastianich is an Emmy award-winning public television host, a best‐selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Lidia has married her two passions in life - her family and food, to create multiple culinary endeavors alongside her two children, Joseph and Tanya. Lidia's cookbooks include Lidia's Commonsense Italian Cooking, Lidia's Favorite Recipes, Lidia's Italy in America, Lidia Cooks from the Heart of Italy, and Lidia's Italy--all companion books to the three‐time Emmy‐nominated television series Lidia's Kitchen, Lidia's Italy in America and Lidia's Italy. Lidia has also published Lidia's Family Table, Lidia's Italian‐American Kitchen, Lidia's Italian Table and La Cucina di Lidia. Lidia is the chef/owner of four acclaimed New York City restaurants ‐ Felidia, Becco, Esca and Del Posto, as well as Lidia's Pittsburgh and Lidia's Kansas City. She is also founder and president of Tavola Productions, an entertainment company that produces high‐quality broadcast productions. Along with her son, Joe Bastianich, Mario Batali, and Oscar Farinetti, the team opened Eataly, the largest artisanal Italian food and wine marketplace in New York City. Lidia also has a line of pastas and all natural sauces called LIDIA'S, and has just recently launched an exclusive line of ready-made home-style meals with Whole Foods Market in the Northeast. Lidia's first children's book, Nonna Tell Me a Story: Lidia's Christmas Kitchen, was inspired by her five grandchildren. The second installation in the series, Lidia's Family Kitchen: Nonna's Birthday Surprise, was released in the Spring of 2013. Lidia gives freely of her time and knowledge, and is active member of society who participates in community service activities and special events on behalf of several foundations and Public Television.

www.lidiasitaly.com
www.facebook.com/lidiabastianich
www.twitter.com/lidiabastianich

Customer Reviews

I love Lidia's cook books.
Bonnie L. Mccarty
Can't wait to try some of your recipes.
Lois Jean
The recipes are easy and delicious.
Nonna

Most Helpful Customer Reviews

36 of 36 people found the following review helpful By hotpink on October 21, 2012
Format: Hardcover
Ok.this book is golden. The recipes are a collection of everything you would possibly associate Italian cuisine to, and some with a twist. Most cookbooks contain a certain percentage of intriguing recipes as well as ones that make you just want to turn the page. Not this book, every single recipe stands out and begs to be made. Yes, some of the recipes are in her previous books, but it is so convenient to have all mouth watering recipes in one compilation. Truly a gem of a book. You will love it.
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60 of 64 people found the following review helpful By Geraldine Ahearn TOP 500 REVIEWERVINE VOICE on October 16, 2012
Format: Hardcover
One of my favorite chefs for Italian cuisine is Lidia Bastianich, who I followed for many years as I was interested to compare her recipes with my dad's recipes from his Italian parents, who resided in Italy. Fascinated by her many appearances on television and the fact that I loved cooking Italian food, I knew I'd learn a great deal. After residing in Long Island, New York, 45 years as Lidia and her daughter do and knowing she owned at least 4 Italian restaurants in New York City which was only 1 hour from where I lived, I became more fascinated and inspired by her famous reputation and awesome books. Some of her favorite recipes have also become mine, with absolutely no regrets. This amazing cookbook offers several easy-to-prepare and enjoyable sauces, main dinners, and unforgettable desserts. Her work is easy-to-read and concise with new information on nutrition, stunning illustrations, revised and updated recipes, and much more. Her classic sauces have an aroma that will make you hungry instantly, and her famous recipes will provide treasured family moments. My favorite is Eggplant Parmigiana, and chicken cacciatore. The Savory seafood stew aims to please, and the Cannoli Napoleon is my all time favorite. Her mouth-watering recipes will bring compliments at family gatherings, and the desserts are simply delicious. In comparison to my dad's Italian recipes, Lidia Bastianich is a Winner, because I found both to be delightful. Highly Recommended to all cooks interested in Italian food, and the perfect gift for family and friends who love Italian cooking on any special occasion!
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62 of 70 people found the following review helpful By Susan W. Shepard on October 22, 2012
Format: Hardcover
If you already own most of Lidia's ( quite wonderful)cookbooks beware-most of the recipes in this new book appear in those other books-hence the three stars and title. If you do not have any, or maybe just one, then do not hesitate to buy this cookbook.
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15 of 15 people found the following review helpful By Russell E. Dexter on December 17, 2012
Format: Hardcover Verified Purchase
If you don't have many of her books, this may be a good one. If you have most of her books, this may be a waste.
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14 of 14 people found the following review helpful By Lisa Palmo Moss on November 23, 2012
Format: Hardcover Verified Purchase
All of my favorite Lidia recipes are included in this book. It's easy to follow and fun to read. I have all of Lidia's books, and this is the one I refer to most.
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12 of 12 people found the following review helpful By Joanna Daneman #1 HALL OF FAMETOP 10 REVIEWERVINE VOICE on December 18, 2012
Format: Hardcover Verified Purchase
You could almost view this book as a basic text in Italian cooking but Italian cooking can be surprising in its simplicity. Often, only four or five ingredients go to make up a classic dish. It's the combination (broccoli rabe and sausage, spaghetti and pesto, spaghetti with oil and garlic) that works, but some combinations are unusual; tomato and apples in a sauce, but, why not? Tomatoes benefit from some sweetness and apples would work.

So there are basics in here like pasta and clam sauce or Lobster Fra Diavolo, but also some unusual things like the apple-tomato sauce, roasted pears and grapes, and octopus and potatoes. Lidia also includes some recipes you would not expect in an Italian cookbook; strudel, for one. In a way, this book reminds me of Julia Child's classic "Mastering the Art of French Cooking" in its scope, and you could literally cook your way through this book.

The book covers the basics such as Italian-American meat sauce (which Lidia explains celebrates the generous amounts of meat available in the US compared to Italy), the basic greens-and-pasta, vegetables like artichokes and broccoli rabe, and the sausage-and-pasta and risottos we are familiar with. Then there are unusual or uncommon Italian recipes that are less familiar to Americans such as rice balls (a Sicilian speciality), a barley risotto which I'd only seen over in Europe, and many other regional dishes that are not as well-known here. The desserts are interesting; a limoncello tiramisu and almond-pine-nut cookies that I particularly like instead of the cliche amaretti or biscotti; something to serve simply with a cup of espresso to round out a meal.

In short, a good basic cookbook with additions for stepping out of the familiar, all explained by a master of cuisine. Highly recommended for anyone who loves Italian food but wants to expand their repertoire as well as master the essentials.
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7 of 7 people found the following review helpful By Kate on November 26, 2012
Format: Hardcover Verified Purchase
I must confess to an addiction to cookbooks. Lidia's latest was delivered to my home with 2 other cookbooks. I perused them all, but Lidia's was in a class by itself. While I haven't prepared one of her recipes from this cookbook yet, I can honestly say there are very few I don't want to try. My problem is I can't decide which one to try first! Thanks Lidia!
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7 of 7 people found the following review helpful By KAREN K. GORDON on November 15, 2012
Format: Kindle Edition Verified Purchase
I have been cooking Italian foods for years. not that i thought i knew it all but i had no idea i was missing this much. So far I have made the mushroom pasticciata and the sausage sugo and both were out of this world and very easy to make as well. I plan to make it through the entire book next year .... YUM!

Update ... I've since made a couple of the soups which are great and the limoncello tiramisu (scrumpdeliitious is too small a word for it). The Bolognese and American Meat sauces are my two new faves. This is so worth the purchase - it's a complete no brainer. Most of the recipes use typically available ingredients from supermarket stores and are quite easy to prepare. Try it; you'll love it!
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