Swiss American Sausage
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 kitchen—the cooking she ran into when she introductory came to America as a young adolescent—she recompense homage to this “cuisine of adaptation born of necessity.” But she transforms it subtly with her light, discriminating touch, using the authentic ingredients, not accessible to the early immigrants, which are all so readily available today. The aromatic flavors of fine Italian olive oil, imported Parmigiano-Reggiano and Gorgonzola dolce latte, fresh basil, oregano, and rosemary, sun-sweetened San Marzano tomatoes, prosciutto, and pancetta permeate the dishes she makes in her Italian-American kitchen today. And they will transform for you this time-honored cuisine, as you cook with Lidia, learning from her the galore secret, sensuous touches that make her feed superlative. You’ll find recipes for Scampi alla Buonavia (the garlicky shrimp that became so popular when Lidia served the dish at her original restaurant, Buonavia), Clams Casino (with roasted peppers and good American bacon), Caesar Salad (shaved Parmigiano makes the difference), baked cannelloni (with roasted pork and mortadella), and lasagna (blanketed in her particular Italian-American Meat Sauce). But just as Lidia introduced new Italian territorial dishes to her appreciative clientele in Queens in the seventies, so she dazzles us now with pasta dishes such as Bucatini with Chanterelles, Spring Peas, and Prosciutto, and Long Fusilli with Mussels, Saffron, and Zucchini. And she is a master at instructing us how to make our own ravioli, featherlight gnocchi, and authenti Neapolitan pizza. The key to her delectable fish and meat cooking is the aromatic vegetables that so often form an integral share of the dish—sole with oregano, vidalias, and tomatoes; tenderloin with potatoes, peppers, and onions; sausages with bitter broccoli. Try her version of scallopine with sautéed lemon slices, garlic slivers, capers, and green olives—you’ll be hooked. Soups are Lidia’s specialty, specially hearty bean and pasta soups—meals in themselves. And you may top off a Lidia feast with established Italian-American favorites, such as a perfective Zabaglione or cannoli, or one of her own creations—Lemon Delight or Roasted Pears and Grapes. Laced with stories regarding her experiences in America and her discoveries as a cook, this enchanting book is both a pleasure to read and a joy to cook from.
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 former works, La Cucina di Lidia and Lidia's Italian Table, and co-owner of three acclaimed Manhattan restaurants, Bastianich is ideally suitable to explore all Italian fare. "Americans fell in love with Italian cooking first," she says, therefore 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 effortlessly done dishes gain 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 conventional Italian meal, from antipasti through soups, pasta and risottos, and dolci, Lidia presents a wealth of good daily eating. In addition to exemplary renditions of Italian-American favorites, Lidia offers "new" Italian territorial 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 magnificent dolci--favorites like Ricotta Cheesecake, but also treats like San Martino Pear and Chocolate Tart. Throughout, Bastianich provides utile sidebars, such as one on scallopine, and entirely 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 at long last given it is due. --Arthur Boehm
From Publishers WeeklyDespite a misleading title (the book offers few stereotypical restaurant-style dishes), readers will be somewhat charmed by the book's actual contents (mainly recipes for straight Italian classics) and it is author that they'll speedily forget any disappointment. Bastianich (La Cucina di Lidia), owner of various restaurants, is simultaneously a beguiling storyteller and a no-nonsense guide. Alongside classics like Tri-Color Salad with Arugula and Radicchio and a more strange Salad of Dandelion Greens with Almond Vinaigrette and Dried Ricotta, Bastianich provides sidebars on beans, capers and numerous other ingredients. She also waxes personal: a native of Istria, the region given to Yugoslavia after WWII, she emigrated in 1958 and opened her basi restaurant in 1971 at age 24. The stars here, though, are the recipes. Pasta dishes such as Cavatelli with Bread Crumbs, Pancetta, and Cauliflower, and Orecchiette with Braised Artichokes, make fine use of fresh vegetables. Recipes are divided into antipasto, soups, pasta and risotto, pizza, entr‚es, side dishes and desserts. Desserts include a San Martino Pear and Chocolate Tart and a rich Chocolate Soup from Udine. Bastianich includes restaurant-style Italian-American feed such as Spaghetti and Meatballs, and Lobster fra Diavolo with Spaghettini, even though she can't protest reducing the latter's sauce to more "Italian" proportions. Color and b&w photos. (Nov. 12)Forecasts: This associate to a PBS series has a built-in readership, not to mention Bastianich's following from her New York, Kansas City and Pittsburgh restaurants. Expect strong sales. Copyright 2001 Cahners Business Information, Inc. From Library JournalBefore Bastianich opened Felidia, an upscale New York City restaurant known for it is strange territorial dishes from her native Istria (once share of Italy, now in Croatia), she and her husband had two frequent Italian American restaurants in Queens. So Italian American feed is not the departure a lot of fans of her more recent restaurants might assume. At Buonavia, her firstborn restaurant, she was determined to serve "the best" Italian American feed she could, and in her new book, associate to a 52-part PBS series, that is just what she presents: her Baked Clams Oreganata, for example, are prepared with Sicilian or Greek oregano, and she adds diced tomatoes for "freshness"; her manicotti is made with crespelle (crepes) for lightness, though she offers a fresh pasta variation too. Bastianich has a warm, engaging style, and she's a teacher as well as a chef: throughout, she provides thoughtful head-notes and sidebars along with utile boxes on cooking with wine, "resting" soup, and other such practicalities. John and Galina Mariani's The Italian-American Cookbook (LJ 10/15/00) explores the same subject, but Bastianich's book offers a more sophisticated and more personal approach. Highly recommended.
Copyright 2001 Reed Business Information, Inc. |
Most helpful client reviews 140 of 143 humans found the following review helpful.
 Lidia's Italian-American Kitchen
By A
Wow, what a outstanding Italian cookbook, the best I have seen-ever.
The directions are fantastic, if you follow everything she says you will make the most unbelieveable tasting dishes, you almost feel high from the flavors you may fabricate with this book. You will not want to, nor will you have to go out to dinner. There are tons of recipes that I have always wanted to make - chicken scaprellio, fried mozzarella, calzones, each scallopine dish ever, grilled and marinated calamari. All these and so much more are in this book. So far (in the past week) I have tried;
Calzones, Gnocchi, Tomato sauce, Ravioli with spinach, Chicken scallopine with peppers, mushroom and tomato, Chicken breast in a light lemon-herb sauce (was like an oreganto), stuffed artichokes. Every dish was like a dream, I can't wait until I may prepare new recipes. Nothing is too heavy, the oil amounts are perfect, not too rich, or too weak. Can't say sufficient good things when it comes to it, just buy it and you will see! 48 of 49 people found the following review helpful.
A Rare Gem--From Cookbook to Heirloom
By Joseph J. Martucci
Every so often times a cookbook comes along with recipes that not only inspire the reader, but likewise provide such logical yet intuitive preparations that he or she may envision the final product. As an Italian American who has taken up the inheritance of reproducing my grandmother's outstanding dishes, this book not only has recipes that I do not forget from my childhood, but a lot of that I still make today. Sunday Pasta Dinner with pork in the gravy? It's there. Bracciole and meatballs--the best I've ever made. I just finished a bowl of Pasta e Fagiole-- my grandmother's recipe--and it's in this book.
To sum up: forget writing out all those family recipes to pass on to your children. Buy them the book and annotate it personally. You can't do better than this. 41 of 43 persons found the following review helpful.
How to feel Lidia's passion for feed in your own kitchen
By Irene Land
If you've ever been to Felidia and seen and spoken even a brief hello to Lidia Bastianich you'll recognise you need to own ALL of her books. This terrifi third book of hers brings you back to your days (in my case Forest Hills, Queens) when stuffed mushrooms, baked clams, and lasagna were heaven on world to you and terrifi weekly as well as weekend feasts. Just reading the recipes and you recognise they will turn out precisely the way the should. Follow them to Italian enchantment. Read all with regards to Lidia and her life. It, like her recipes are down to world and passionate. Beside food, Lidia extols all the wonders of family gathering, working together, making life delicious. You may just picture her on the wagon going to market when she was little. She was imbued with the wonders of food, it is delights, and preparation from the time she was very young so it is no wonder all of her recipes are so gratifying and precise you don't recognise which to commence with first. Start with the initial one and just go on until you have made the last one. You will have not only read and followed an entire book, you will have made it a permanent part of your life. Thank you Lidia. I anxiously await the next one. See all 69 client reviews... |
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