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From the�Emmy-winning host of Lidia’s Kitchen, best-selling author, and beloved ambassador for Italian culinary traditions in America comes the ultimate master class: a beautifully produced definitive guide to Italian cooking, coauthored with her daughter, Tanya—covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes.
Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. With this book, readers will learn all the techniques needed to master Italian cooking. Lidia introduces us to the full range of standard ingredients—meats and fish, vegetables and fruits, grains, spices and condiments—and how to buy, store, clean, and cook with them. The 400 recipes run the full gamut from classics like�risotto alla milanese and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce. She gives us a comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy. There is no other book like this; it is the one book on Italian cuisine that every cook will need.
- Sales Rank: #5160 in Books
- Published on: 2015-10-27
- Released on: 2015-10-27
- Original language: English
- Number of items: 1
- Dimensions: 10.29" h x 1.64" w x 7.86" l, 3.25 pounds
- Binding: Hardcover
- 480 pages
About the Author
LIDIA MATTICCHIO BASTIANICH�is the author of twelve previous books and the Emmy award-wining host of Public Television's Lidia's Kitchen which also airs internationally in territories that include Mexico, Canada, the Middle East, Croatia, and the UK. She is also a judge on Masterchef Jr. Italy, and owns Felidia, Becco, and several other restaurants, and is a partner in the acclaimed Eataly in New York, Chicago, and Sao Paolo, Brazil. She lives on Long Island, New York.�
�
TANYA BASTIANICH MANUALI received her PhD in Renaissance art history from Oxford University, her MA from Syracuse University, and her BA from Georgetown University. She is the founder of an Italian food and wine tour company, Esperienze Italiane, the owner and Executive Producer at Tavola Productions, and manages the Lidia brand and food line. She co-authors cookbooks with her mother and brother and lives on Long Island in New York.
Most helpful customer reviews
56 of 62 people found the following review helpful.
If you want celebrity chef - pick one of Lidia's other books. This is the real deal!
By MarvelAnn
Not your "mainstream" celebrity chef cookbook. NO PHOTOS - what a travesty - NOT. If you want commercial Lidia, pick one of her many other books. If you want to experience the passion that has clearly brought her to where she is today - pick this master class in Italian cooking. My husband was born in Naples, he ordered this book, and we both LOVE it! It is a compendium of recipes that clearly speak from the heart. As another reviewer has said think "Mastering the Art of French Cooking", not shiny pages and glossy pics. We will begin working our way through this lovely book, moving the old school ribbon bookmark as we go, and enjoy every minute of it!
14 of 14 people found the following review helpful.
Italian cooking from A to Z
By Tim C.
This is a heavy duty immersion into the fine art of Italian Cooking. If you really want to get the most out of it, you need to read it first. Most of the time when I get a new cookbook, I just hunt through it for this or that recipe and slowly add to the list from there. You can do that with this cookbook but if you do you will not ever see what is really there for you. I say, read first and cook later.
21 of 24 people found the following review helpful.
Would be a good choice but I prefer Marcella Hazen'"Essentials of Italian Cooking"
By T. Burke
For those comfortable with cookbooks without photos or diagrams (I am) this book is thorough and the recipes are well presented. Marcella Hazen's are also and there is actaully more detail on technique with line drawing diagrams. Marcella's directions are a bit more expanded and almost conversational, as if she is talking to you. I just do not see that "Lydia'" offers sufficiently more to motivate me to purchase it. I checked it out from the library. My "Marcella's is actually falling apart after 15 years of use and if anything I would replace it. Thosenwho purchasd "Lydia's" will have a wonderful book. Both her's and Marcella's are worth while.
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