Lidia's Family Table - More Than 200 Fabulous Italian Recipes to Enjoy Every Day with

Zusatztext Praise for Lidia Matticchio Bastianich "Straightforward, honest, simple but sophisticated, and utterly delicious...these satisfying dishes will never fail to please your family or your friends." —Jacques Pépin    "I have enjoyed the creative and soulful cooking at Felidia for more than three decades. Lidia was the first to really bring us authentic regional Italian food in New York. Her recipes in this book are rustic, delicious, and perfect for the home cook." —Daniel Boulud    "For those who want to craft the kind of delizioso Italian delights one finds at the chef’s flagship New York restaurant, Felidia, [Lidia] Bastianich serves up more than 100 signature recipes she’s spent 38 years perfecting: Istrian-inflected dishes both sophisticated and homespun." — O , The Oprah Magazine    "No one gets to the heart of Italian food like Lidia Bastianich." —Debbie Macomber,#1 New York Times best-selling author  "One of America’s great Italian cooks." — Los Angeles Times "Bastianich’s 16th cookbook and arguably one of her most user-friendly, streamlined to be 'as straightforward to cook as possible' and using a minimal number of pots and pans. . . . You’ll find a wide assortment of primi pasta and risotto cishes, which are the cornerstone of Italian cooking and perfectly suited for one-pot cooking: chicken eggplant parmesan, gemelli with pesto and tomato, chicken cacciatore and zucchini bread lasagna, to name a few. . . . Ever the teacher, Bastianich sprinkles tips and tricks throughout, and also offers substitution and serving suggestions." Pittsburgh Post-Gazette Informationen zum Autor Lidia Bastianich is the author of three previous books: La Cucina di Lidia and the best-selling Lidia’s Italian Table and Lidia’s Italian-American Kitchen –also the names of her nationally syndicated public television series. She is the owner of the very successful New York City restaurant Felidia, as well as Becco, Esca, and Lidia’s in Pittsburgh and Kansas City, and she gives lectures on Italian cuisine throughout the country. She lives on Long Island in New York and she can be reached at her Web site, www.lidiasitaly.com. Klappentext The best-loved and most-admired of all American television cooks presents her most generous and creative cookbook to date--one that places an emphasis on cooking for the family. The 200-plus recipes cover appetizers! seasonal salads! vegetable dishes! pasta! treats from the sea! and more. 85 color photos. Raw Summer Tomato Sauce for Pasta   This is the pasta “sauce” I make in August, when just-picked tomatoes in all shapes and colors are piled on our kitchen windowsills—and it is too hot to hang around the stove. It’s a fast no-cooking preparation, but it requires ripe and juicy tomatoes, preferably homegrown or heirloom tomatoes from the farmers’ market. Be sure to have them at room temperature. The sauce actually develops in the hour or two when it marinates: salt draws the juices from the tomatoes, and they become infused with the flavors of basil and garlic. Then all you do is toss piping-hot pasta with the tomatoes and enjoy one of the rare treats of the whole year.   Makes 3 to 4 cups, enough to sauce 1 pound of dry pasta   2 pounds ripe summer tomatoes, preferably heirloom varieties in a mix of colors and shapes 3 or 4 plump garlic cloves, peeled 1/2 teaspoon salt 6 large basil leaves (about 3 tablespoons shredded) 1/4 teaspoon dried peperoncino (hot red pepper flakes), or more or less to taste 1/2 cup extra-virgin olive oil 1 cup or more grated Parmigiano-Reggiano or cubed fresh mozzarella (optional)   Rinse the tomatoes, drain, and wipe dry. Cut out the core and any other hard parts. Working over a big mixing bowl to c...

Détails du produit

• Auteurs: Lidia Matticchio Bastianich, Lidia Matticchio/ Nussbaum Bastianich
• Edition: Knopf
• Langues: Anglais
• Format d'édition: Livre Relié
• Sortie: 23.11.2004
• EAN: 9781400040353
• ISBN: 978-1-4000-4035-3
• Pages: 448
• Dimensions: 216 mm x 241 mm x 30 mm
• Catégorie: Livres de conseils > Cuisine & boissons > Spécialités par pays