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In chapters that reflect the courses of a traditional Italian meal, from antipasti through soups, pasta and risottos, and dolci, Lidia presents a wealth of good everyday eating. In addition to exemplary renditions of Italian-American favorites, Lidia offers "new" Italian regional dishes, such as Long Fusilli with Saffron, Mussels, and Zucchini. Soups, a Lidia specialty, are enticingly represented with the likes of Potato, Swiss Chard, and Bread Soup. And of course there are splendid dolci--favorites like Ricotta Cheesecake, but also treats like San Martino Pear and Chocolate Tart. Throughout, Bastianich provides useful sidebars, such as one on scallopine, and fully illustrated technical instruction, detailing, for example, the best way to stuff a veal chop. With color photos of the mouthwatering dishes, tips, and other cooking insights, the book is a valuable guide to an oft-debased fare finally given its due. --Arthur Boehm
Copyright 2001 Cahners Business Information, Inc.
I like to watch Lidia on her TV program, but none of the recipes in this book look appealing. I've only made one. That was for Maranara sauce. It was good and I use that a lot.Published 1 day ago by Lola
I'm teaching my granddaughter to cook and wanted good recipes. Oh! she is doing great.Published 4 days ago by Diana Ponstingl
Contains a few good recipes that I make over and over. But for the most part I use only 95% of the book.Published 1 month ago by Chrysalis
I enjoy watching Lidia's show and wanted to try some of her recipes. The best way to get them was to purchase her cook book. Read morePublished 1 month ago by J. C. Smith
This a a GREAT cookbook! I have not made one thing I didn't like! Worth every penny!Published 2 months ago by Stevie Pierce