PDF Ebook Lidia's Favorite Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees
PDF Ebook Lidia's Favorite Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees
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Lidia's Favorite Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees
PDF Ebook Lidia's Favorite Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees
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Amazon.com Review
An Introduction to Lidia's Favorite Recipes by Lidia Bastianich I have written seven cookbooks thus far, and I'm so happy to have earned a place in your cookbook library. I'm sure that, as you read and cooked your way through each book, you found recipes that became your favorites. Some might be reliable recipes that are easy to cook, and others are probably more difficult recipes that are worth the effort, but my hope is that all of them are dishes that your family loves and that became part of your own traditions. As readers tell me about their experiences around the table, it's become clear that if I collected those favorite recipes and compiled them all accessibly in one book, it might be just the Lidia cookbook you are looking for. And here it is, just for you: Lidia's Favorite Recipes. These recipes include not only your favorites, but mine as well, like My Mother's Chicken and Potatoes. It is a recipe that has remained a family favorite for the last four generations and I'm sure it had its family roots well before that. It has been slightly altered through the generations, but the deliciousness of this comfort food remains. There are also recipes that represent the flavors and story of my childhood, such as Polenta, and Swiss Chard Potatoes. There are recipes from some of my unforgettable trips, which will have you traveling through the regions of Italy—making Scaloppine Saltimbocca will transport you straight to Rome; Ziti with Broccoli Rabe and Sausages will take you to Puglia, in the heel of Italy; and Risotto con Porcini and Veal Ossobuco will make you feel like you're in Milan. Then there are recipes that speak of the Italian American story, which can be found in the fl avors of my Spaghetti and Meatballs, Chicken Parmigiana, Baked Clams, Zucchini Roll- Ups, and many more. And as I put this book together, I added some of my new favorites, which I know you will try and love. Family is very important to me, and I love to cook for my family and friends, so I included the simple and flavorful Italian dishes that you will love to prepare for your family and friends, like Minestrone, Meatloaf with Ricotta, and Sausage and Peppers. These recipes all make family-size quantities, and can also be divided and stored in the freezer for unexpected company, last-minute family visits, or even "I have no time to cook" nights. What's important is that these are all easy and delicious, and the warm, familiar flavors will bring your family straight to the table. Today more than ever we want and need to gather around the table with our family and friends to escape our daily distractions, and what better way than with food that luscious, nutritious, and cooked with love. For most of these recipes, the ingredients are affordable and easy to find. This is especially true if you cook by the seasons—and, after all, that is the best way to cook. Today all of us care about eating consciously, sustainably, and responsibly to keep our environment safe for future generations. Cooking and eating seasonal and local food, and not wasting a bit of it, is something all of us can do to make a difference while enjoying meals we love. A favorite dish is timeless, no matter your budget or season, and I think you'll find that these favorite dishes of mine will remain your favorites as well. Continue cooking, and tutti a tavola a mangiare, Lidia Bastianich
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From Booklist
A one-woman juggernaut of culinary and business acumen, Bastianich has attracted a national following, thanks to her public television shows, cookbooks, and restaurant empire. Beloved by audiences for her family-oriented, down-to-earth approach, she has become one of America’s leading champions of Italian cookery. She may possess erudite command of the history and preparation of hundreds of regional Italian foods, but she has never snobbishly rejected America’s attempts at Italian cooking, even when they deviate from classic European originals. Thus, she offers spaghetti and meatballs as well as an elaborate dish of veal shanks and barley risotto. Bastianich’s concise instructions call for readily available ingredients. So whether a cook wishes to whip up a quick supper of pasta with olive oil and garlic sauce or spend hours composing an elaborate stew of beef braised in the finest Italian red wine, Bastianich has a recipe at hand. --Mark Knoblauch
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Product details
Hardcover: 240 pages
Publisher: Knopf; First Edition edition (October 16, 2012)
Language: English
ISBN-10: 0307595668
ISBN-13: 978-0307595669
Product Dimensions:
8.4 x 0.8 x 8.4 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
334 customer reviews
Amazon Best Sellers Rank:
#21,294 in Books (See Top 100 in Books)
One of my favorite chefs for Italian cuisine is Lidia Bastianich, who I followed for many years as I was interested to compare her recipes with my dad's recipes from his Italian parents, who resided in Italy. Fascinated by her many appearances on television and the fact that I loved cooking Italian food, I knew I'd learn a great deal. After residing in Long Island, New York, 45 years as Lidia and her daughter do and knowing she owned at least 4 Italian restaurants in New York City which was only 1 hour from where I lived, I became more fascinated and inspired by her famous reputation and awesome books. Some of her favorite recipes have also become mine, with absolutely no regrets. This amazing cookbook offers several easy-to-prepare and enjoyable sauces, main dinners, and unforgettable desserts. Her work is easy-to-read and concise with new information on nutrition, stunning illustrations, revised and updated recipes, and much more. Her classic sauces have an aroma that will make you hungry instantly, and her famous recipes will provide treasured family moments. My favorite is Eggplant Parmigiana, and chicken cacciatore. The Savory seafood stew aims to please, and the Cannoli Napoleon is my all time favorite. Her mouth-watering recipes will bring compliments at family gatherings, and the desserts are simply delicious. In comparison to my dad's Italian recipes, Lidia Bastianich is a Winner, because I found both to be delightful. Highly Recommended to all cooks interested in Italian food, and the perfect gift for family and friends who love Italian cooking on any special occasion!
This woman's cooking and cookbooks are amazing. This one is worth buying. She cooks like my Italian side of the family. The taste of her recipes is like home and my childhood. The manner in which she explains things is an education. I love her as my teacher. She is so understandable and my results are always top-notch. I'm very thankful to have discovered Lidia. The Eggplant Parm in this book is beyond fantastic, especially the 2nd day. Her apple-tomato sauce sounds weird, but it is worthy of serving company and is so easy. Buy this. You won't be disappointed.
Oh, Lidia! You can do no wrong! My copy of this cookbook has already been smeared with sauce, has fingerprints all over it and has dog eared pages - all the signs of a great cookbook! Buy it. Read it through. Then pick a sauce, or a dish to recreate. I did Lidia's cacciatore first, followed every step of her recipe to a tee, and then reaped the rewards of yumminess. Even without a smidge of Italian DNA, following Lidia in your kitchen, you will cook like the best of Italian Momma's!
Wow. So much good stuff. We moved three months ago and I can't find it yet. I'll order another if I don't find it soon. Her recipe for marinara sauce is a revelation! So simple, and yet so good. I know I'm an instant star whenever I make spaghetti with marinara using her recipe.
I love Lidia. There I said it. She is fantastic. If you have ever watched her on Channel 9, you know what I'm talking about. If not, go youtube her this minute. Anyway, she gives really beautiful, classic Italian recipes in this book. Many of them are very easy to throw together, and everything is delicious. The flavor profiles are clean and often simple but come together with a delicious, powerful result.Truly all her recipes are rather easy for intermediary cookers (newbies might find them a bit more challenging, but still worth it!)My husband and I are avid cookers & eaters of all types of cuisine, so we expect a lot from a truly traditional recipe. And this cook book delivers. You won't find dull, bland or over-sauced recipes here. The key ingredients will shine perfectly and your meal will be an experience. Lidia gives brief notes on regional influences, optional alterations to many of the recipes, and notes on the best type of produce or ingredient and why. You will find you have an overall better grasp of the marriage of flavors and ingredients for Italian cuisine that will help you in creating your own recipes or tweaking your existing go-to meals.I can't even remember all the recipes we've made from this book (probably most at this point) but here are some of our favs we return to often:Rice Balls (If you make one recipe in your entire life, do this one. Dear heaven DO THIS ONE)Straw & HayRisottoGnocchiOlive Oil Mashed PotatoesNew Style Chicken ParmMy Mother's Chicken & PotatoesBraised Pork Ribs w/ Rigatoni (this one will make you weep, the ribs are so tender)
A excellent cookbook and ideal introduction to Lydia's cuisine, featuring user friendly recipes for both the beginning and experienced cook. It includes a balanced range of Lydia's recipes, from spaghetti and meatballs to roast pork to her superb version of Cioppino. The recipes are extraordinarily accurate.
At first I thought I would find duplication in the recipes found in this book and the 'Commonsense' book. But that is not the case. I have tried several recipes, one being the Ricotta Cheesecake, a dessert made by my former Italian mother-in-law, now deceased. I am so glad to have this recipe! What I am especially enjoying in this book are the details and explanations. My mother-in-law spoke very little English and I spoke very little Italian. I spent many years observing her cooking and I would practice some of them in my own kitchen. After many years of practice, I finally earned her stamp of approval, but only for some dishes. Sometimes, while observing, I asked "Why" and sometimes she was not able to explain. I often feel like Lydia is explaining and including many recipes that my mother-in-law cooked but that now I more fully understand what is occurring and why. I am looking forward to making many more dishes found in this book. The added details are much appreciated. Thank you!
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