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Lidia's Italian-American Kitchen | 
| Author: Lidia Matticchio Bastianich
Brand: Random House
Category: Book
List Price: $35.00
Buy Used: $7.38
You Save: $27.62 (79%)
New (39) Used (55) Collectible (3) from $7.38
Avg. Customer Rating:  48 reviews
Sales Rank: 15556
Media: Hardcover
Edition: 1
Number Of Items: 1
Pages: 464
Shipping Weight (lbs): 2.8
Dimensions (in): 9.2 x 8 x 1.4
MPN: 037541150X
ISBN: 037541150X
Dewey Decimal Number: 641.5945
EAN: 9780375411502
ASIN: 037541150X
Publication Date: October 23, 2001
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Condition: A copy that has been read, but remains in very good condition, including the dust cover, if applicable. All pages are intact with limited marks or highlighting; and the spine remains undamaged. Limited usage wear with some reading creases and/or bent corners. No CD or other inclusions, unless noted. Shipping confirmation and tracking provided. 100% of your purchase helps Goodwill create jobs and change lives.
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Product Description
Lidia Bastianich, loved by millions of Americans for her good Italian cooking, gives us her most instructive and personal cookbook yet.Focusing on the Italian-American kitchenuthe cooking she encountered when she first came to America as a young adolescen
Amazon.com Review
"Italian-American food--what cuisine is it?" asks Lidia Matticchio Bastianich in Lidia's Italian-American Cooking, a cookbook based on her eponymous PBS TV series. The author of two previous works, La Cucina di Lidia and Lidia's Italian Table, and co-owner of three acclaimed Manhattan restaurants, Bastianich is ideally suited to explore all Italian fare. "Americans fell in love with Italian cooking first," she says, thus enshrining a cuisine born of immigrant adaptation. In celebration of that affection, the book offers over 150 recipes for a wide range of dishes--traditional favorites like Baked Stuffed Shells and Lobster Fra Diavolo as well as personal adaptations such as Scampi alla Buonavia and canneloni made with roasted pork and mortadella. These easily done dishes benefit from Lidia's subtle polishing; fans of her foolproof palate and her direct yet relaxed approach to Italian cooking will welcome the book. In chapters that reflect the courses of a traditional Italian meal, from antipasti through soups, pasta and risottos, and dolci, Lidia presents a wealth of good everyday eating. In addition to exemplary renditions of Italian-American favorites, Lidia offers "new" Italian regional dishes, such as Long Fusilli with Saffron, Mussels, and Zucchini. Soups, a Lidia specialty, are enticingly represented with the likes of Potato, Swiss Chard, and Bread Soup. And of course there are splendid dolci--favorites like Ricotta Cheesecake, but also treats like San Martino Pear and Chocolate Tart. Throughout, Bastianich provides useful sidebars, such as one on scallopine, and fully illustrated technical instruction, detailing, for example, the best way to stuff a veal chop. With color photos of the mouthwatering dishes, tips, and other cooking insights, the book is a valuable guide to an oft-debased fare finally given its due. --Arthur Boehm
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| Customer Reviews: Read 43 more reviews...
 Authentic Italian American!! September 29, 2008
When I read the recipes in this book, I though my mother-in-law had written them!! She's first generation Italian American and learned everything from her mother who came to this country at the age of 16. Enjoy!!
The only Italian (American) cookbook you'll need! August 21, 2008
In my family, I am the part of the first generation of Italians born in America. I grew up eating Italian food (or what seems to be classified as Italian American food) that was amazing and authentic - down to my parents buying bushels and bushels of tomatoes in order for us to make and can our own tomato sauce. Needless to say, most Italian restaurant food does not impress me - it is a sorry imitation of the real thing. I love to cook and have now amassed a decent cookbook collection, and it surprised me to realize I did not own a SINGLE Italian cookbook. I guess I thought that NOBODY's recipes were going to rival or even equal those of my parents. Well, I decided it was time and I did a lot of research and book borrowing from the library and recipe tasting in my own kitchen. I now have a SINGLE Italian cookbook, and it is this one. I have made the Baked Stuffed Shells, the Eggplant Rollatini, tomato sauces, Braciole, Arancine, Scallopini...the list goes on. Every dish has been fantastic, and authentic tasting. I highly recommend this book. I'm not saying there aren't other fantastic Italian cookbooks out there, by the likes of Mario Batali and such, but if you're looking for a cookbook whose recipes are authentic but not incredibly complex or intricate (though some of these do take a bit of time!) then this is the book for you!!
great recipes and my mother loves the book August 19, 2008
My mother loves Lidia so I got this book for her. She loves the recipes and more.
***LOVE THIS BOOK*** April 21, 2008
0 out of 1 found this review helpful
I saw this book for the first time at a friends house last month and was so impressed with some of the receipes that I decided to get a copy of my own...The price of the book was 23.00 but when I looked in warehouse deals to my surprise there it was for 14.00..what a bargain...There was not a single thing wrong with the book..not even so much as a tear in the cover...Great Deal!..Great Book!
 Italian cook book February 8, 2008
0 out of 1 found this review helpful
My Mother told me of this cook book,so I bought her one too,we love Italian food.Great Cook Book.
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