Lidia's Italy in America [Hardcover]

Lidia Matticchio Bastianich (Author), Tanya Bastianich Manuali (Author)

Book Description

Release date: October 25, 2011

After taking us on journeys into her own kitchen and into kitchens across Italy, Lidia Bastianich now invites us on a road trip into the heart of Italian American cooking today. Traveling around the United States, Lidia visits Italian American communities that created something new out of the recipes passed down from their ancestors.

As she explores this utterly delectable and distinctive cuisine, Lidia shows us that every kitchen is different, every Italian community distinct, and little clues are buried in each dish: the Sicilian-style semolina bread and briny olives in New Orleans Muffuletta Sandwiches, the Neapolitan crust of New York pizza, and mushrooms (abundant in the United States, but scarce in Italy) stuffed with breadcrumbs, just as peppers or tomatoes are. Lidia shows us how this cuisine is an original American creation that redefines what we know as Italian food while always paying tribute to Italy, and she gives recognition where it is long overdue to the many industrious Italians across the country who have honored the traditions of their homeland in a delicious new style.

And of course, there are Lidia’s irresistible recipes, including
·        Baltimore Crab Cakes
·        Pittsburgh’s Primanti’s Sandwiches
·        Chicago Deep-Dish Pizza
·        Eggplant Parmigiana from the Bronx
·        Gloucester Baked Halibut
·        Chicken Trombino from Philadelphia
·        authentic Italian American Meatloaf, and Spaghetti and Meatballs
·        Prickly Pear Granita from California
·        and, of course, a handful of cheesecakes and cookies that you’d recognize in any classic Italian bakery

This is a loving exploration of a fascinating cuisine—as only Lidia could give us.

Editorial Reviews

About the Author

Lidia Matticchio Bastianich is the author of seven previous books, 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 Ph.D. in Renaissance art history from Oxford University. In 1996 she started Experienze Italiane, a travel company that arranges food, wine, and art tours to Italy. She also co-authors books 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.

Product Details

• Hardcover: 359 pages
• Publisher: Knopf; First Edition edition (October 25, 2011)
• Language: English
• ISBN-10: 0307595676
• ISBN-13: 978-0307595676
• Product Dimensions: 8 x 1 x 9.5 inches
• Shipping Weight: 2.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (84 customer reviews)
• Amazon Best Sellers Rank: #5,821 in Books (See Top 100 in Books)
  • #10 in Books > Cookbooks, Food & Wine > Regional & International > European > Italian
  • #51 in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional

More About the Author

Lidia Bastianich is one of the best-loved chefs on television, 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.
 
Her cookbooks include 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 award-winning television series, Lidia's Italy in America and Lidia's Italy as well as 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. The partners have transformed a 42,500 square‐ foot space in the Flatiron District into New York City's premier culinary mecca. Lidia has taken her passion for education and enrichment through food, making culinary classes, at La Scuola di Eataly, a defining focus of Eataly.

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, is due out in the spring of 2013.

The fall of 2010 marked the debut of Lidia's Kitchen, an exclusive line of cookware and serving ware for QVC that combines the beauty of Italy with practical functionality. Designed in collaboration with her daughter Tanya, Lidia's Kitchen line includes high quality everyday items such as ceramic serving ware, stone bakeware, and utensils. These signature wares will give her fans another opportunity to bring a piece of Lidia to their everyday lives.
 
Along with her daughter Tanya, and son-in-law Corrado Manuali, Lidia launched Nonna Foods as a platform to distribute an array of both existing and new LIDIA'S food products. The line highlights a passion for all things pasta, with seven original varieties of homemade pasta sauce, and eight different cuts of pasta, sold nationally. Together with her son Joseph, Lidia also produces award-winning wines at Bastianich Vineyard in Friuli and La Mozza Vineyard in Maremma, Italy.
 
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

Most Helpful Customer Reviews

34 of 35 people found the following review helpful

5.0 out of 5 stars buon cibo - good Italian-American food and then some October 28, 2011

By wogan TOP 50 REVIEWER

Format:Hardcover

Lidia has created a cookbook that showcases Italian-American food from across America. She visits cities from the Bronx to San Diego, Philadelphia, Baltimore and Kansas City. She expands the idea of Italian food to include Baltimore's famous Faidley's crab cakes which will be one of the greatest recipes you could ever get and muffuletta sandwiches from New Orleans.

She tells a bit about each recipe and even more about the communities she visited and the people she met. There are few pictures of the recipes themselves. There are many of Lidia and the places she went to. Included are recipes for: antipasti, zuppe, sandwiches and pizza, salads, pasta, vegetables and sides, seafood, meat and desserts. She incorporates a list of episodes from her television series `Lidia's Italy in America', seasons 1 and 2 and recipes from the series. An index lists by recipe name and ingredient.

The recipes are not difficult, they are written out clearly with the number of servings. We have already enjoyed; Italian American meatloaf, almond pine nut cookies and lemon granita and of course the crab cake recipe is marvelous.
This is a book that many would want to add to their cookbook collection if they are fans of Lidia and/or Italian cooking.

11 of 11 people found the following review helpful

5.0 out of 5 stars A wonderful mix of recipes December 6, 2011

By melissa dewees

Format:Hardcover

I recently purchased this cookbook and I am so glad I did. I have been watching Lidia Bastianich for years on PBS. I love her passion for food and her enthusiam for not only creating it but also sharing it with family and friends. She makes food seem warm and inviting. I have made three recipes so far from this book and I have enjoyed them all immensely. The Italian Wedding Soup was perfect for warming me up on a cold day. I especially enjoyed the flavor in the meatballs. The penne with vodka sauce was very delicious. I loved that there was just the right amount of vodka to give it flavor but not be overpowering as it sometimes can be in other recipes. I also made the Chicken Trombino. What a great way to relieve the monotony of weeknight cooking! I cannot recommend this book enough. I will definitely purchase her other cookbooks in the future.

23 of 27 people found the following review helpful

5.0 out of 5 stars Just LOVE IT October 27, 2011

By B. Durkan

Format:Hardcover|Amazon Verified Purchase

I have all of Lidia's books and this one just may be the best for the American of Italian descent or any fan of Italian food. The Americanized recipes are fantastic yet still hold true to their Italian roots. So many are right from my Grandmothers kitchen watching her cook as a kid that the memories are flooding in. You will not be disappointed with this book by no means.