Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes: A Cookbook, Pre-Owned Hardcover 0307267512 9780307267511 Lidia Matticchio Bastianich, Tanya Bastianich Manuali

This is a Pre-Owned book. All our books are in Good or better condition.

• Format: Hardcover
• Author: Lidia Matticchio Bastianich, Tanya Bastianich Manuali
• ISBN10: 0307267512
• ISBN13: 9780307267511

In this warmly written, lushly illustrated new cookbook, Lidia delves into the regional cooking of many lesser known parts of Italy-Molise, Liguria, Umbria, Abruzzo, Calabria, Valle dAosta, Le Marche, Trentino Alto Adige, Basilicata, and Sardinia-and explores hidden treasures in the well-known gastronomic domains of Lombardy and Emilia Romagna. From the north, she brings us a wealth of rice recipes, including Risotto Milan-Style with Marrow and Saffron; from sheep country, a Braised Leg of Lamb plus Lamb Chops with Olives; from farmlands, Rabbit with Onions and Stuffed Quail in Parchment; from coastal waters, a Roast Lobster with Bread Crumb Topping, and Zuppa di Pesce. And in every region she discovers new ways with pasta. Above all, no matter where she is, Lidia reaches the local people who make great olive oils, or harvest tiny lentils, or produce artisan cheeses and regional wines. The authentic and delectable recipes she brings home to us are born out of these intimate connections and, as always, out of her passion for the delightfully varied foods of her native Italy. In addition, her daughter, Tanya, takes us on side trips to share her love of the country and its art.

This is a Pre-Owned book. All our books are in Good or better condition.

In this warmly written, lushly illustrated new cookbook, Lidia delves into the regional cooking of many lesser known parts of Italy–Molise, Liguria, Umbria, Abruzzo, Calabria, Valle d’Aosta, Le Marche, Trentino Alto Adige, Basilicata, and Sardinia–and explores hidden treasures in the well-known gastronomic domains of Lombardy and Emilia Romagna. From the north, she brings us a wealth of rice recipes, including Risotto Milan-Style with Marrow and Saffron; from sheep country, a Braised Leg of Lamb plus Lamb Chops with Olives; from farmlands, Rabbit with Onions and Stuffed Quail in Parchment; from coastal waters, a Roast Lobster with Bread Crumb Topping, and Zuppa di Pesce. And in every region she discovers new ways with pasta. Above all, no matter where she is, Lidia reaches the local people who make great olive oils, or harvest tiny lentils, or produce artisan cheeses and regional wines. The authentic and delectable recipes she brings home to us are born out of these intimate connections and, as always, out of her passion for the delightfully varied foods of her native Italy. In addition, her daughter, Tanya, takes us on side trips to share her love of the country and its art.