Lidia's Italian-American Kitchen: The Companion to her New 52-Part Public Television Series her most Instructive, Personal, and Inspiring Cookbook
by Bastianich, Lidia Matticchio
- Used
- Fine
- Hardcover
- first
- Condition
- Fine/Fine
- ISBN 10
- 037541150X
- ISBN 13
- 9780375411502
- Seller
-
DeLand, Florida, United States
Payment Methods Accepted
About This Item
New York: Alfred A. Knopf, 2003. 10th Printing. Hardcover with Dust Jacket. Fine/Fine.
No Flaws or Blemishes but minimal shelf handling; Still Gift Quality. Fine Hardcover in a Fine Dust Jacket. 9.5 inches tall; 432 pages with an index; Illustrations. . Bastianich (La Cucina di Lidia), owner of several restaurants, is simultaneously a beguiling storyteller and a no-nonsense guide. Alongside classics like Tri-Color Salad with Arugula and Radicchio and a more unusual Salad of Dandelion Greens with Almond Vinaigrette and Dried Ricotta, Bastianich provides sidebars on beans, capers and many other ingredients.
She also waxes personal: a native of Istria, the region given to Yugoslavia after WWII, she emigrated in 1958 and opened her first restaurant in 1971 at age 24. The stars here, though, are the recipes. Pasta dishes such as Cavatelli with Bread Crumbs, Pancetta, and Cauliflower, and Orecchiette with Braised Artichokes, make fine use of fresh vegetables.
Recipes are divided into antipasto, soups, pasta and risotto, pizza, entr‚es, side dishes and desserts. Desserts include a San Martino Pear and Chocolate Tart and a rich Chocolate Soup from Udine.
No Flaws or Blemishes but minimal shelf handling; Still Gift Quality. Fine Hardcover in a Fine Dust Jacket. 9.5 inches tall; 432 pages with an index; Illustrations. . Bastianich (La Cucina di Lidia), owner of several restaurants, is simultaneously a beguiling storyteller and a no-nonsense guide. Alongside classics like Tri-Color Salad with Arugula and Radicchio and a more unusual Salad of Dandelion Greens with Almond Vinaigrette and Dried Ricotta, Bastianich provides sidebars on beans, capers and many other ingredients.
She also waxes personal: a native of Istria, the region given to Yugoslavia after WWII, she emigrated in 1958 and opened her first restaurant in 1971 at age 24. The stars here, though, are the recipes. Pasta dishes such as Cavatelli with Bread Crumbs, Pancetta, and Cauliflower, and Orecchiette with Braised Artichokes, make fine use of fresh vegetables.
Recipes are divided into antipasto, soups, pasta and risotto, pizza, entr‚es, side dishes and desserts. Desserts include a San Martino Pear and Chocolate Tart and a rich Chocolate Soup from Udine.
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Details
- Bookseller
- Blind Horse Books [ABAA - FABA] (US)
- Bookseller's Inventory #
- 17088
- Title
- Lidia's Italian-American Kitchen: The Companion to her New 52-Part Public Television Series her most Instructive, Personal, and Inspiring Cookbook
- Author
- Bastianich, Lidia Matticchio
- Format/Binding
- Hardcover with Dust Jacket
- Book Condition
- Used - Fine
- Jacket Condition
- Fine
- Quantity Available
- 1
- Edition
- 10th Printing
- Binding
- Hardcover
- ISBN 10
- 037541150X
- ISBN 13
- 9780375411502
- Publisher
- Alfred A. Knopf
- Place of Publication
- New York
- Date Published
- 2003
- Keywords
- Pasta; Italian Cuisine
Terms of Sale
Blind Horse Books [ABAA - FABA]
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30 day return guarantee, with full refund including shipping costs for up to 30 days after delivery if an item arrives mis-described or damaged.
About the Seller
Blind Horse Books [ABAA - FABA]
Biblio member since 2011
DeLand, Florida
About Blind Horse Books [ABAA - FABA]
Building Your Great Collection; One Fine Book at a Time.
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