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Product Description
Product Description
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.
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.
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.
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.
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4.5 out of 5 stars (34 customer reviews)
28 of 29 people found the following review helpful
5.0 out of 5 stars
buon cibo - good Italian-American food and then some, Oct 28 2011
By wogan "the book reader" - Published on Amazon.com
This review is from: Lidia's Italy in America (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.
19 of 22 people found the following review helpful
5.0 out of 5 stars
Just LOVE IT, Oct 27 2011
By B. Durkan - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Lidia's Italy in America (Hardcover)
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.
5 of 5 people found the following review helpful
4.0 out of 5 stars
Other Lidia Cookbooks are Superior, Dec 7 2011
By Chas "Chas" - Published on Amazon.com
This review is from: Lidia's Italy in America (Hardcover)
I have all of Lidia's cookbooks, use them frequently, and watch her show faithfully. I found this publication to be a little disappointing. The concept was a good idea but I would rather have seen a selection of recpies from Italian families who are not necessarily in the restaurant business. It's already on the bookshelf.
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