Lidia bastianich (493 Ergebnisse)

Hardback. Zustand: Good. For decades, beloved chef Lidia Bastianich has introduced Americans to Italian food through her cookbooks, TV shows, and restaurants. Nowshe tells her own story for the first time in this"memoir as rich and complex as her mushroom rago" (O, the Oprah Magazine). 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. …

Hardback. Zustand: Very Good. For decades, beloved chef Lidia Bastianich has introduced Americans to Italian food through her cookbooks, TV shows, and restaurants. Nowshe tells her own story for the first time in this"memoir as rich and complex as her mushroom rago" (O, the Oprah Magazine). 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.…

Zustand: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

Hardback. Zustand: Good.

Hardback. Zustand: Fair.

Zustand: good. Gently used with minimal wear on the corners and cover. A few pages may contain light highlighting or writing, but the text remains fully legible. Dust jacket may be missing, and supplemental materials like CDs or codes may not be included. May be ex-library with library markings. Ships promptly. …

Hardback. Zustand: Good. From one of the most beloved chefs and authors in America, a beautifully illustratedcollection of 150simple, seasonalItalian 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.…

Paperback. Zustand: Very Good.

Paperback. Zustand: Fair.

Paperback. Zustand: Good.

Hardback. Zustand: Very Good. From the beloved TV chef and best-selling author--loved by millions of Americans for her simple, delectable Italian cooking--comes 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.…

Hardback. Zustand: Very Good. From one of America's most beloved chefs and authors, a road trip into the heart of Italian American cooking today-from Chicago deep-dish pizza to the Bronx's eggplant parm-celebrating the communitiesthat redefined what we know as Italian food. As she explores this utterly delectable and distinctive cuisine, Lidia shows us that every kitchen is different, every Italian community distinct, and little clues are buried in each dish: the Sicilian-style semolina bread and briny olives in New Orleans Muffuletta Sandwiches, the Neapolitan crust of New York pizza, and mushrooms (abundant in the United States, but scarce in Italy) stuffed with breadcrumbs, just as peppers or tomatoes are. Lidia shows us how this cuisine is an original American creation and gives recognition where it is long overdue to the many industrious Italians across the country who have honored the traditions of their homeland in a delicious new style. And of course, there are Lidia's irresistible recipes, including Baltimore Crab Cakes Pittsburgh's Primanti's Sandwiches Chicago Deep-Dish Pizza Eggplant Parmigiana from the Bronx Gloucester Baked Halibut Chicken Trombino from Philadelphia authentic Italian American Meatloaf, and Spaghetti and Meatballs Prickly Pear Granita from California and, of course, a handful of cheesecakes and cookies that you'd recognize in any classic Italian bakery This is a loving exploration of a fascinating cuisine-as only Lidia could give us.…

Hardback. Zustand: Good. From the Emmy award-winning chef and bestselling author, a collection of wonderful, uncomplicated recipes from little-known parts of Italy, celebrating time-honored techniques and elemental, good family cooking. Penetrating the heart of Italy-starting at the north, working down to the tip, and ending in Sardinia-Lidia unearths a wealth of recipes: . From Trentino-Alto Adige: Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef . From Lombardy: A world of rice-baked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron . From Valle d'Aosta: Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops . From Liguria: An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables . From Emilia-Romagna: An olive oil dough for making the traditional, versatile vegetable tart erbazzone, as well as the secrets of making tagliatelle and other pasta doughs, and an irresistible Veal Scaloppine Bolognese . From Le Marche: Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment . From Umbria: A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait . From Abruzzo: Fresh scrippelle (crape) ribbons baked with spinach or garnishing a soup, fresh pasta made with a "guitar," Rabbit with Onions, and Lamb Chops with Olives . From Molise: Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus . From Basilicata: Wedding Soup, Fiery Maccheroni, and Farro with Pork Rag . From Calabria: Shepherd's Rigatoni, steamed swordfish, and Almond Biscottini . From Sardinia: Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping This is just a sampling of the many delights Lidia has uncovered. The 175 recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contact-the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art.…

Hardback. Zustand: Good. From the beloved TV chef and best-selling author--loved by millions of Americans for her simple, delectable Italian cooking--comes 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.…

Hardback. Zustand: Good. From one of America's most beloved chefs and authors, a road trip into the heart of Italian American cooking today-from Chicago deep-dish pizza to the Bronx's eggplant parm-celebrating the communitiesthat redefined what we know as Italian food. As she explores this utterly delectable and distinctive cuisine, Lidia shows us that every kitchen is different, every Italian community distinct, and little clues are buried in each dish: the Sicilian-style semolina bread and briny olives in New Orleans Muffuletta Sandwiches, the Neapolitan crust of New York pizza, and mushrooms (abundant in the United States, but scarce in Italy) stuffed with breadcrumbs, just as peppers or tomatoes are. Lidia shows us how this cuisine is an original American creation and gives recognition where it is long overdue to the many industrious Italians across the country who have honored the traditions of their homeland in a delicious new style. And of course, there are Lidia's irresistible recipes, including Baltimore Crab Cakes Pittsburgh's Primanti's Sandwiches Chicago Deep-Dish Pizza Eggplant Parmigiana from the Bronx Gloucester Baked Halibut Chicken Trombino from Philadelphia authentic Italian American Meatloaf, and Spaghetti and Meatballs Prickly Pear Granita from California and, of course, a handful of cheesecakes and cookies that you'd recognize in any classic Italian bakery This is a loving exploration of a fascinating cuisine-as only Lidia could give us.…

Hardback. Zustand: Fair. From the beloved TV chef and best-selling author--loved by millions of Americans for her simple, delectable Italian cooking--comes 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.…

Hardback. Zustand: Fair. From one of America's most beloved chefs and authors, a road trip into the heart of Italian American cooking today-from Chicago deep-dish pizza to the Bronx's eggplant parm-celebrating the communitiesthat redefined what we know as Italian food. As she explores this utterly delectable and distinctive cuisine, Lidia shows us that every kitchen is different, every Italian community distinct, and little clues are buried in each dish: the Sicilian-style semolina bread and briny olives in New Orleans Muffuletta Sandwiches, the Neapolitan crust of New York pizza, and mushrooms (abundant in the United States, but scarce in Italy) stuffed with breadcrumbs, just as peppers or tomatoes are. Lidia shows us how this cuisine is an original American creation and gives recognition where it is long overdue to the many industrious Italians across the country who have honored the traditions of their homeland in a delicious new style. And of course, there are Lidia's irresistible recipes, including Baltimore Crab Cakes Pittsburgh's Primanti's Sandwiches Chicago Deep-Dish Pizza Eggplant Parmigiana from the Bronx Gloucester Baked Halibut Chicken Trombino from Philadelphia authentic Italian American Meatloaf, and Spaghetti and Meatballs Prickly Pear Granita from California and, of course, a handful of cheesecakes and cookies that you'd recognize in any classic Italian bakery This is a loving exploration of a fascinating cuisine-as only Lidia could give us.…

Paperback. Zustand: Very Good. Illustrated. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Hardback. Zustand: Good. From one of America best-loved and most-admired chefs, an instructive and creative collection of over 200 recipes that bring simple, delicious Italian cooking to the family table,with imaginative ideas for variations and improvisations. Lidia's Family Table features hundreds offabulous new dishes that will appeal both to Lidia's loyal following, who have come to rely on her wonderfully detailed recipes, and to the more adventurous cook ready to experiment. . She welcomes us to the table with tasty bites from the sea (including home-cured tuna and mackerel), seasonal salads, and vegetable surprises (Egg-Battered Zucchini Roll-Ups, Sweet Onion Gratinate). . She reveals the secret of simple make-ahead soup bases, delicious on their own and easy to embellish for a scrumptious soup that can make a meal. . She opens up the wonderful world of pasta, playing with different shapes, mixing and matching, and creating sauces while the pasta boils; she teaches us to make fresh egg pastas, experimenting with healthful ingredients-whole wheat, chestnut, buckwheat, and barley. And she makes us understand the subtle arts of polenta- and risotto-making as never before. . She shares her love of vegetables, skillet-cooking some to intensify their flavor, layering some with yesterday's bread for a lasagna-like gratin, blanketing a scallop of meat with sauteed vegetables, and finishing seasonal greens with the perfect little sauce. . She introduces us to some lesser-known cuts of meats for main courses (shoulders, butts, and tongue) and underused, delicious fish (skate and monkfish), as well as to her family's favorite recipes for chicken and a beautiful balsamic-glazed roast turkey. . And she explores with us the many ways fruits and crusts (pie, strudel, cake, and toasted bread) marry and produce delectable homey desserts to end the meal. Lidia's warm presence is felt on every page of this book, explaining the whys and wherefores of what she is doing, and the brilliant photographs take us right into her home, showing her rolling out pasta with her grandchildren, bringing in the summer harvest, and sitting around the food-laden family table. As she makes every meal a celebration, she invites us to do the same, giving us confidence and joy in the act of cooking.…

Hardback. Zustand: Good. 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 Italyoffers a short introduction to ten regions of Italy-from Piemonteto Puglia-with commentary on nearby cultural treasures by Lidia'sdaughter 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, comesMontasio 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.…

Hardback. Zustand: Fair. 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 Italyoffers a short introduction to ten regions of Italy-from Piemonteto Puglia-with commentary on nearby cultural treasures by Lidia'sdaughter 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, comesMontasio 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.…

Hardcover. Zustand: Very Good. Illustrated. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting. Logan, Laura (illustrator).

Hardback. Zustand: Very Good. Best-selling author and award winning television chef, Lidia Bastianich--together with her longtime Executive Chef Fortunato Nicotra--share 115 of the delicious recipes that have made Felidia a New York City dining destination for almost four decades. Ever since it first opened its doors on the Upper East Side in 1981, Lidia Bastianich's Felidia has been one of New York's most revered restaurants. In these pages, she shares favorite recipes that can be made at home, including: Pasta Primavera; Linguine with Mussels, Clams and Broccoli; Pear and Pecorino Ravioli; Chicken Piazzaiola; Short Ribs Braised in Barolo and exquisite desserts such as Chocolate Hazelnut Flan and Open Cannoli. Also included are cocktail recipes from the restaurant's lively bar, such as Passion Fruit Spritz and Frozen Peach Bellini. Filled with Lidia's same warmth and hospitality that are the hallmark of all Lidia's cookbooks, Felidia is the next-best thing to enjoying an evening out at this award winning eatery.…

Hardback. Zustand: Good. Best-selling author and award winning television chef, Lidia Bastianich--together with her longtime Executive Chef Fortunato Nicotra--share 115 of the delicious recipes that have made Felidia a New York City dining destination for almost four decades. Ever since it first opened its doors on the Upper East Side in 1981, Lidia Bastianich's Felidia has been one of New York's most revered restaurants. In these pages, she shares favorite recipes that can be made at home, including: Pasta Primavera; Linguine with Mussels, Clams and Broccoli; Pear and Pecorino Ravioli; Chicken Piazzaiola; Short Ribs Braised in Barolo and exquisite desserts such as Chocolate Hazelnut Flan and Open Cannoli. Also included are cocktail recipes from the restaurant's lively bar, such as Passion Fruit Spritz and Frozen Peach Bellini. Filled with Lidia's same warmth and hospitality that are the hallmark of all Lidia's cookbooks, Felidia is the next-best thing to enjoying an evening out at this award winning eatery.…

Hardcover. Zustand: Very Good. Illustrated. With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting. Logan, Laura (illustrator).

Hardcover. Zustand: Very Good. Illustrated. With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Hardcover. Zustand: Very Good. Illustrated. With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting. Graef, Renee (illustrator).

Zustand: acceptable. This copy has clearly been enjoyedâ"expect noticeable shelf wear and some minor creases to the cover. Binding is strong, and all pages are legible. May contain previous library markings or stamps.

Zustand: good. Gently used with minimal wear on the corners and cover. A few pages may contain light highlighting or writing, but the text remains fully legible. Dust jacket may be missing, and supplemental materials like CDs or codes may not be included. May be ex-library with library markings. Ships promptly. …

Hardcover. Zustand: Very Good. First Edition. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.