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Item Information       Summary     More Content     More by this author     Bastianich, Lidia, author.     Subjects     Cooking, Italian.     Browse Catalog     by author:      Bastianich, Lidia, author.       by title:      Lidia's commonsense ...         MARC Display

Lidia's commonsense Italian cooking [electronic resource] : 150 delicious and simple recipes everyone can master / Lidia Matticchio Bastianich and Tanya Bastianich Manuali ; photographs by Marcus Nilsson. by Bastianich, Lidia, author. New York : Alfred A. Knopf, 2013. Subjects Cooking, Italian. Electronic Resource http://hawaii.lib.overdrive.com/ContentDetails.htm?ID=16C34001-7A89-434B-A66A-099C9BA7F0DE This title is available online; click here to access Electronic Resource http://images.contentreserve.com/ImageType-100/0111-1/{16C34001-7A89-434B-A66A-099C9BA7F0DE}Img100.jpg ISBN:  9780385349451 (electronic bk.) 0385349459 (electronic bk.) Description:  1 online resource (xxi, 277 pages) : color illustrations. Edition:  First edition. Contents:  Appetizers -- Salads -- Soups -- Sauces -- Vegetables and sides -- Pastas, polenta, and risottos -- Fish -- Meat -- Desserts, Requests:  0 Summary:  aIn her beautifully illustrated new cookbook, Lidia Bastianich lays out a comprehensive curriculum of wise cooking tips--from the cutting board to the kitchen table. Channeling the instructive elements from her TV show, she teaches us that a good dose of common sense is the key ingredient to a stellar meal. As storyteller and chef, she 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 collection of 150 delectable recipes, told with commonsense cooking wisdom, that teaches us how create simple, seasonal Italian dishes with grace, confidence and love. From the Hardcover edition.   Copy/Holding information No Item Information

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