Lidia Cooks from the Heart of Italy : A Feast of 175 Regional Recipes (Hardcover)

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Product Overview

Shares recipes from lesser-known regions of Italy and secret dishes from famous areas, in a treasury that includes such options as Risotto Milan-Style with Marrow and Saffron, Rabbit with Onions and Stuffed Quail in Parchment, and Roast Lobster with Bread Crumb Topping. *Author: Bastianich, Lidia Matticchio/ Manuali, Tanya Bastianich/ Nussbaum, David/ Hirsheimer & Hamilton (PHT) *Publication Date: 2009/10/20 *Number of Pages: 411 *Binding Type: Hardcover *Language: English *Depth: 1.00 *Width: 8.50 *Height: 9.50

Specifications

Publisher Random House Inc
Mfg Part# 9780307267511
SKU 211244632
Format Hardcover
ISBN10 0307267512
Release Date 10/20/2009
Physical
Dimensions (in Inches) 9.5H x 8.5L x 1T
Praise
"In her trademark style, Bastianich places each recipe in the context of its Italian heritage, sharing insight into the people and highlights of the region...Readers will enjoy this volume not only as a cookbook but as a vicarious travel guide, flipping the pages to take in the culture as well as the cuisine. Bastianich's fans will delight in this superb volume, which no kitchen should be without."
"LIDIA COOKS FROM THE HEART OF ITALY [includes] 175 rustic recipes from lesser-known parts of the peninsula such as Molise, Liguria, Umbria, Abruzzo, Calabria, Valle d'Aosta, Le Marche, Trentino Alto Adige, Basilicata and Sardinia, including surprising dishes like meatless meatballs, apple and bean soup and chocolate biscotti pudding....Gorgeous photos as well stories and history by her daughter Tanya Bastianich Manuali...add another level of depth and interest."
"Besides including 175 authentic but practical, clearly explained recipes, the book offers a sprinkling of personal memories, some beautiful color photographs, and notes and asides on regional wines, cheeses, herbs and scenic highlights."
From the Publisher
Annotation Television personality, chef, and cookbook author Lidia Bastianich shares a wonderful array of recipes from parts of Italy that don't often get the culinary spotlight. Roast Lobster with Bread Crumb Topping hails from Sardinia, while Le Marche boasts Farro with Roasted Red Pepper Sauce, and Polenta with Black Beans and Kale has its origins in Valle d'Aosta. Other mouthwatering recipes include Fried Ricotta; Lamb Chops with Olives; and Potato-Mushroom Cake with Braised Lentils. With gorgeous, full-color photographs. Selected by Publishers Weekly as one of the 100 Best Books of 2009.
Editors Note Shares recipes from lesser-known regions of Italy and secret dishes from famous areas, in a treasury that includes such options as Risotto Milan-Style with Marrow and Saffron, Rabbit with Onions and Stuffed Quail in Parchment, and Roast Lobster with Bread Crumb Topping.
Editors Note 2 Shares recipes from lesser-known regions of Italy and secret dishes from famous areas, in a treasury that includes such options as Risotto Milan-Style with Marrow and Saffron, Rabbit with Onions and Stuffed Quail in Parchment, and Roast Lobster with Bread Crumb Topping.
Editors Note 3 Shares recipes from lesser-known regions of Italy and secret dishes from famous areas, in a treasury that includes such options as Risotto Milan-Style with Marrow and Saffron, Rabbit with Onions and Stuffed Quail in Parchment, and Roast Lobster with Bread Crumb Topping.
Product Attributes
eBooks Kobo
Book Format Hardcover
Number of Pages 0411
Publisher Knopf Publishing Group

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