Lidia Matticchio Bastianich

From the best-selling cookbook author, beloved and award-winning television personality, and hugely successful restaurateur--a heartwarming, emotional, revelatory memoir told with all her hallmark warmth and gusto. Lidia's story begins with her upbringing in Pula, a formerly Italian city turned Yugoslavian under Tito's communist regime. She enjoys a childhood surrounded by love and security--despite the family's poverty--learning everything about Italian cooking from her beloved grandmother, Nonna Rosa. When the communist regime begins investigating the family, they flee to Trieste, Italy, where they spend two years in a refugee camp waiting for visas to enter the United States--an experience that will shape Lidia for the rest of her life. At age 12, Lidia starts a new life in New York. She soon begins working in restaurants as a young teenager, the first step toward the creation of her own American dream. And she tells in great, vivid detail the fulfillment of that dream: her close-knit family, her dedication and endless passion for food that ultimately leads to multiple restaurants, many cookbooks, and twenty years on public television as the host of her own cooking show. An absolute must-have for the millions of Lidia fans.

A Life of Love, Family, and Food

My American Dream

Tanya Bastianich Manuali

The proprietor of New York City's Felidia restaurant and her daughter present a collection of favorite Italian recipes, with nutritional information for ingredients and suggestions for recipe variations.

100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrées

Lidia's Favorite Recipes

Collects recipes outlining accessible culinary tips that channel instructive elements from the author's television show while sharing preparation guidelines for such fare as citrus roasted veal, rustic ricotta tart, and raw garden salad.

150 Delicious and Simple Recipes Anyone Can Master

Lidia's Commonsense Italian Cooking

Fortunato Nicotra

The first restaurant cookbook from the best-selling author, beloved and award-winning TV chef, and hugely successful restaurateur--115 recipes from her acclaimed and much-loved New York eatery. Ever since it first opened its doors on Manhattan's Upper East Side in 1981, Lidia Bastianich's Felidia has been one of New York City's most beloved restaurants. Now, in her first restaurant cookbook, the revered chef, author, and television personality--along with the restaurant's longtime Executive Chef, Fortunato Nicotra--shares the recipes that have made Felidia a dining destination. Here are dishes from across the restaurant's forty-year history: Eggplant Flan with Tomato Coulis; Linguini with White Clams and Broccoli; Short Ribs Braised in Barolo; delectable desserts such as Almond and Chocolate Tart Caprese and Open Cannoli; and cocktails such as Passion Fruit Spritz and Frozen Peach Bellini. Here too are Chef Fortunato's personal favorite recipes, advice on setting up a home bar, a fascinating look at Felidia's history, and much more. Filled with the same warmth and wisdom that are the hallmark of all of Lidia's cookbooks, Felidia is the next-best thing to a table at the restaurant.

Recipes from My Flagship Restaurant

Felidia

From one of the most beloved chefs and authors in America, a beautifully illustrated collection of 150 simple, seasonal Italian recipes told with commonsense cooking wisdom—from the cutting board to the kitchen table. As storyteller and chef, Lidia Bastianich draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her. Whether it's Citrus Roasted Veal or Rustic Ricotta Tart, each recipe is a tangible feast. We learn to look at ingredients as both geographic and cultural indicators. In Campania, the region where mozzarella is king, we discover it best eaten three hours after preparation. In Genova we are taught that while focaccia had its basil origins in the Ligurain culinary tradition, the herbs and flavorings will change from region to region; as home chefs, we can experiment with rosemary or oregano or olives or onions! When it's time for dessert, Lidia draws on the scared customs of nuns in Italian monasteries and convents and reveals the secret to rice pudding with a blessing. Lidia's Commonsense Guide to Italian Cooking is a masterclass in creating delectable Italian dishes with grace, confidence and love.

150 Delicious and Simple Recipes Anyone Can Master: A Cookbook

Lidia Bastianich, loved by millions of Americans for her simple, delectable Italian cooking, gives us her most instructive and personal cookbook yet. Focusing on the Italian-American kitchen—the cooking she encountered when she first came to America as a young adolescent—Lidia pays 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 many secret, sensuous touches that make her food superlative. You’ll find recipes for Scampi alla Buonavia (the garlicky shrimp that became so popular when Lidia served the dish at her first 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 special Italian-American Meat Sauce). But just as Lidia introduced new Italian regional 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 teaching us how to make our own ravioli, featherlight gnocchi, and genuine Neapolitan pizza. Laced with stories about 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.

A Cookbook

Lidia's Italian-American Kitchen

Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking. For the home cook and the armchair traveler alike, Lidia's Italy offers a short introduction to ten regions of Italy—from Piemonte to Puglia—with commentary on nearby cultural treasures by Lidia's daughter Tanya, an art historian. · In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle European influences; and buzara, an old mariner’s stew, draws on fish from the nearby sea. · From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel. · From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup. · In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors. · In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is “heaven on a plate”; and a bagna cauda serves as a dip for local vegetables, including prized cardoons. · In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert. · In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them. · In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes. · From Sicily’s Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon. · In Puglia, at Italy’s heel, where durum wheat grows at its best, she makes some of the region’s glorious pasta dishes and re-creates a splendid focaccia from Altamura. There’s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.

140 simple and delicious recipes from the ten places in Italy Lidia loves most: A Cookbook

Lidia's Italy

From the beloved TV chef and best-selling author--her favorite recipes for flavorful, no-fuss Italian food that use just one (or two) pot or pan. Lidia Bastianich--"doyenne of Italian cooking" (Chicago Times)--makes Italian cooking easy for everyone with this new, beautifully designed, easy-to-use cookbook. Here are more than 100 homey, simple-to-prepare recipes that require fewer steps and fewer ingredients (not to mention fewer dirty pots and pans!), without sacrificing any of their flavor. Spinach, Bread, and Ricotta Frittata; One Pan Chicken and Eggplant Parmigiana; Roasted Squash and Carrot Salad with Chickpeas and Almonds; and Penne with Cauliflower and Green Olive Pesto; Balsamic Chicken Stir Fry; Skillet Lasagna; Braised Calamari with Olives and Peppers; Beer Braised Beef Short Ribs; Apple Cranberry Crumble--these are just a few of the delectable dishes that fill this essential book of recipes. Some of them are old favorites, others are Lidia's new creations, but every one represents Italian food at its most essential--guaranteed to transport home cooks to Italy with a minimum of fuss and muss. "Tutti a tavola a mangiare!"

Simple Recipes for Perfect Meals

Lidia's a Pot, a Pan, and a Bowl

From the beloved TV chef and best-selling author—her favorite recipes for flavorful, no-fuss Italian food that use just one pot or pan (or two!). The companion cookbook to the upcoming public-television series Lidia’s Kitchen: Home Cooking. Lidia Bastianich—"doyenne of Italian cooking" (Chicago Times)—makes Italian cooking easy for everyone with this new, beautifully designed, easy-to-use cookbook. Here are more than 100 homey, simple-to-prepare recipes that require fewer steps and fewer ingredients (not to mention fewer dirty pots and pans!), without sacrificing any of their flavor. These are just a few of the delectable dishes that fill this essential book of recipes: • Spinach, Bread, and Ricotta Frittata • One-Pan Chicken and Eggplant Parmigiana • Roasted Squash and Carrot Salad with Chickpeas and Almonds • Penne with Cauliflower and Green Olive Pesto • Balsamic Chicken Stir-Fry • Skillet Lasagna • Braised Calamari with Olives and Peppers • Beer-Braised Beef Short Ribs • Apple Cranberry Crumble Some of them are old favorites, others are Lidia's new creations, but every one represents Italian food at its most essential—guaranteed to transport home cooks to Italy with a minimum of fuss and muss. "Tutti a tavola a mangiare!"

Simple Recipes for Perfect Meals: A Cookbook

For decades, beloved chef Lidia Bastianich has introduced Americans to Italian food through her cookbooks, TV shows, and restaurants. Now, in My American Dream, she tells her own story for the very first time. Born in Pula, on the Istrian peninsula, Lidia grew up surrounded by love and security, learning the art of Italian cooking from her beloved grandmother. But when Istria was annexed by a communist regime, Lidia’s family fled to Trieste, where they spent two years in a refugee camp waiting for visas to enter the United States. When she finally arrived in New York, Lidia soon began working in restaurants, the first step on a path that led to her becoming one of the most revered chefs and businesswomen in the country. Heartwarming, deeply personal, and powerfully inspiring, My American Dream is the story of Lidia’s close-knit family and her dedication and endless passion for food.

David Nussbaum

A guide to family cookery features more than two hundred master recipes for everyday dining and special family occasions, along with imaginative ideas for variations and improvisations, including seasonal salads, vegetables, soups, pastas, sauces, main courses, and desserts.

Lidia Matticchio Bastianich

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