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Lidia's Italian Table: More Than 200 Recipes From The First Lady Of Italian Cooking Hardcover – September 2, 1998


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Lidia's Italian Table: More Than 200 Recipes From The First Lady Of Italian Cooking + Lidia's Italian-American Kitchen + Lidia's Family Table: More Than 200 Fabulous Recipes to Enjoy Every Day-With Wonderful Ideas for Variations and Improvisations
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Product Details

  • Hardcover: 390 pages
  • Publisher: William Morrow Cookbooks; 1 edition (September 2, 1998)
  • Language: English
  • ISBN-10: 0688154107
  • ISBN-13: 978-0688154103
  • Product Dimensions: 8 x 1.2 x 10 inches
  • Shipping Weight: 2.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (52 customer reviews)
  • Amazon Best Sellers Rank: #43,124 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Lidia Bastianich moved to the United States in 1959 from Trieste in northern Italy. She was 12 years old. Her actual home was over the line, in what became Yugoslavia after World War II. So food, for Bastianich, was both what made her family different from everyone they lived around in their new home in New York State and the anchor that held her family together. Bastianich calls this visceral sense of food "Lidia's Italian Table." It's the name of her PBS series and of this book, which accompanies the series.

In sections that include antipasti, soups, pasta, risotto, gnocchi, polenta, vegetables, game and chicken, meats, fish and shellfish, and sweets, Lidia sweeps readers up into her arms and hugs them with the likes of Baked Onions with Butternut Squash Filling; Sauerkraut and Bean Soup; Bow Ties with Sausage and Leek Sauce; Shrimp Risotto; Fennel, Olive, and Citrus Salad; Braised Venison with Polenta; Baked Squid and Potatoes; and Zucchini Cake. Notice how most of these dishes have a familiar "Italian" ring, yet stretch beyond whatever that notion typically includes--the soup with sauerkraut, for example. Lidia's table is set in a part of Italy that doesn't get a lot of ready play. It's Italian, but then some. A little extra. If you try it, you may find it difficult to get up from Lidia's table. You may just want to stay. --Schuyler Ingle

From Publishers Weekly

Manhattan restaurateur Bastianich (La Cucina di Lidia, 1990) brings an infectious exuberance to this tie-in to a 26-part PBS series starting in September. While not breaking new ground, she presents an enticing selection of favorite dishes combining traditional flavors with simple gusto. Appetizers include Braised Peppers with Anchovies and Buffalo Mozzarella Poached in Tomato-Basil Sauce. The signature dish Frico, a Friulian specialty of Montasio cheese cooked in a skillet until it melts and crispens, that gave the name to FricoBar, the restaurant run by Bastianich's son Joseph, takes a place of honor here, served either alone or with a savory like Potato and Crabmeat Filling. Bread soups, fresh pastas with sauces, dried pastas and their appropriate sauces stir both the appetite and longings for a time when good taste was valued over trendiness. Rice dishes include the classic Creamy Risotto Milanese Style, golden with saffron, and, from the Piedmonte, Risotto with Barolo Wine on a Bed of Carrot Puree. Meats and fish range from Roasted Guinea Hen with Balsamic Glaze to Veal Ossobuco with Barley Risotto and Red Grouper in White Sauce Served with a Side Dish of Pasta. Nestled within dessert recipes for tarts and semifreddoes is Caramelized Tomatoes, an unusual topping for vanilla ice cream. This is a most worthy addition to the crammed Italian cookbook shelf. Editor, Pam Hoenig; agent, Jane Dystel. BOMC/Good Cook selection.
Copyright 1998 Reed Business Information, Inc.

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Customer Reviews

Simple, delicious, straight forward recipes!
E. Sims
I will still give it the highest rating, because on its own merits, it is a very good book.
B. Marold
We'd recommend this book for those who love Italian food and cooking.
A Gold

Most Helpful Customer Reviews

73 of 73 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on December 5, 2003
Format: Hardcover
This companion to a PBS series presented by Ms. Bastianich includes over 200 authentically Italian recipes. I believe the value in purchasing this book depends a lot on how many cookbooks of Italian cuisine you already have. There is a fair amount of overlap with Ms. B's first book, `Al Cucina di Lidia'. For example, in the PBS title, there is a recipe for rabbit, `Coniglio al Balsamico' which features balsamic vinegar and sage, while in the earlier book, there is a similar recipe, `Coniglio alla salvia' featuring balsamic vinegar and sage. Both are braises, cooking for about 45 minutes. Both books also include recipes for sauerkraut and pork. The overlap may be less than 10 percent and Ms. B. does cite her book as a reference, along with ten (10) other titles, about half of which are in Italian. It is just important to realize this in weighing the value of the book.
Based on the incidence of recipes for strudel, fresh pasta, polenta, and risotto, I would say the book concentrates on the cuisine of northern Italy, which is totally expected, as Ms. B was born and raised on the Istrian peninsula, east of Trieste. The chapters and number of recipes in each are:
Appetizers: 21, many of bruschetta and including prosciutto
Soups: 22, including an essay on how to make a good minestre.
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40 of 40 people found the following review helpful By L.N. Lawrence on October 21, 2001
Format: Hardcover
I purchased this book about 2 years ago. The first recipe I made was "Pasta With Pancetta, Tomato and Onion". It was such a hit, I just continued on recipe after recipe. It is the most used cookbook in my home (I have at least 100 books). All the dishes are so flavorful and simple. She uses fresh ingredients that are easily attainable, the recipes are clear, concise and though I have been cooking for 30 years, I keep learning from her through her books. Lidia is my food mentor, she embraces food, is a wonderful teacher and the recipes in this book are excellent.
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53 of 58 people found the following review helpful By A Customer on March 29, 1999
Format: Hardcover
This is a woman who puts her heart as well as her] creative mind into her cooking. She respects the food as well as loving those she serves.
Recipes are either followed to the letter by inexperienced cooks,..or used as precious guides by those of us who've cooked for many years. Potato Gnocchi..a personal favorite, is one of her pastas that my family enjoys, too.
I've seen her cook on the Food Network Chef du Jour spots, and wish they'd give her a regular program in their schedule.
This woman has earned the love and respect of many Italian-Americans and the world at large.
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28 of 29 people found the following review helpful By A Customer on January 29, 1999
Format: Hardcover
Lidia's book is a good comprehensive guide to Italian cooking. I enjoy the simplicity of her recipes and the stories of her childhood (also a lot of fun when watching her PBS TV show which features many recipes from the book). There are many great pasta, gnocchi, and risotto recipes which she and her restaurants are famous for. Lidia's recipes and cooking techniques are straightforward enough for anyone cooking at home.
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49 of 54 people found the following review helpful By A Customer on June 17, 1999
Format: Hardcover
I watch Lidia on PBS and have drooled over many of her visual creations. After purchasing her book and re-creating her roasted veal shank with potatoes and swiss chard, I am a hero in the kitchen!
Thank you, Lidia, for sharing these fabulous recipes and making it a joy to cook & eat!
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31 of 33 people found the following review helpful By r_antonacci@juno.com on February 2, 1999
Format: Hardcover
I'm really enjoying this cookbook. It not only has many recipes you'd expect in an Italian cook book but also some new ones as well. Watching her program is just like being in my grandmother's kitchen and her cookbook reflects the same warmth and affection. Nice job.
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34 of 37 people found the following review helpful By ktjpsmom on March 29, 2001
Format: Hardcover
the recipes in this book are fabulous - my fourteen year old son wishes lidia were his grandmother and could cook for him ALL the time, but mom using lidia's book runs a close second - my vegetarian daughter is in love with swiss chard and potatoes/green beans and potatoes/all things with homemade pasta as long as there are no dreaded animal products in the pasta- and frankly, my husband just sits blissfully and eats - my only problem is that after low-fat cooking for about ten years, i find myself instinctively cringing at the fat content(and i don't mean olive oil, i mean butter & cheese) at which one can only guess since there is no nutritional information- therefore, i have made my own revisions to the recipes, only using her ingredients in their original amounts if we're really treating ourselves- and i have made the wonderful discovery that even with modifications, her stuff just tastes good- so all to the table and eat!!
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17 of 17 people found the following review helpful By A Customer on December 9, 2003
Format: Hardcover Verified Purchase
I continually go back to this book to look for meat and seafood dishes that fit with Italian-American tastes but that are new and different. The other night I made pomegranate roasted chicken with Gran Marnier, brandy, and rosemary. Also good is baked squid with potatoes and parsley, cheese and herb ravioli(ricotta, ricotta salata,parmigiano,mascarpone)that is good made with any greens and topped with a sage/light cream sauce. If you're like me and didn't know many Italian meat dishes (my Neapolitan family kind of doesn't know what to do with it), you will love it if only for what you learn about meat. You won't see the brilliance of this book until you try the recipes. Very very good for the somewhat experienced cook.
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