Lidia's Family Table: More Than 200 Fabulous Italian Recipes to Enjoy Every Day--with Wonderful Ideas...

— —

Lidia Matticchio Bastianich

Lidia's Family Table

More Than 200 Fabulous Italian Recipes to Enjoy Every Day--with Wonderful Ideas for Variations...

Lidia Matticchio Bastianich

$75

Hardback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We then advise you accordingly. If the time taken to get any book is too long for you, you can let us know and we will cancel or adjust your order, and refund as required.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

Alfred A. Knopf
15 October 2008

Cookery, food & drink

Lidia's popularity continues to grow as is evident from the continued airing of her PBS shows, her national media appearances, and her 7,709 copy 12-month rate of movement. Lidia's Italian-American Kitchen continues to appear in the top slots of the Bookscan cookbook best-seller list. All of this bodes well for incredible momentum out of the gate on Lidia's Family Table.

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.

By: Lidia Matticchio Bastianich
Imprint: Alfred A. Knopf
Country of Publication: United States
Dimensions: Height: 241mm, Width: 216mm, Spine: 30mm
Weight: 1.313kg
ISBN: 9781400040353
ISBN 10: 1400040353
Pages: 448
Publication Date: 15 October 2008
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Lidia Bastianich is the author of three previous books- La Cucina di Lidia and the best-selling Lidia's Italian Table and Lidia's Italian-American Kitchen-also the names of her nationally syndicated public television series. She is the owner of the very successful New York City restaurant Felidia, as well as Becco, Esca, and Lidia's in Pittsburgh and Kansas City, and she gives lectures on Italian cuisine throughout the country. She lives on Long Island in New York and she can be reached at her Web site, www.lidiasitaly.com.

Reviews for Lidia's Family Table: More Than 200 Fabulous Italian Recipes to Enjoy Every Day--with Wonderful Ideas for Variations and Improvisations: A Cookbook

"Praise for Lidia Matticchio Bastianich ""Straightforward, honest, simple but sophisticated, and utterly delicious...these satisfying dishes will never fail to please your family or your friends."" —Jacques Pépin ""I have enjoyed the creative and soulful cooking at Felidia for more than three decades. Lidia was the first to really bring us authentic regional Italian food in New York. Her recipes in this book are rustic, delicious, and perfect for the home cook."" —Daniel Boulud ""For those who want to craft the kind of delizioso Italian delights one finds at the chef’s flagship New York restaurant, Felidia, [Lidia] Bastianich serves up more than 100 signature recipes she’s spent 38 years perfecting: Istrian-inflected dishes both sophisticated and homespun."" —O, The Oprah Magazine ""No one gets to the heart of Italian food like Lidia Bastianich."" —Debbie Macomber,#1 New York Times best-selling author ""One of America’s great Italian cooks."" —Los Angeles Times ""Bastianich’s 16th cookbook and arguably one of her most user-friendly, streamlined to be 'as straightforward to cook as possible' and using a minimal number of pots and pans. . . . You’ll find a wide assortment of primi pasta and risotto cishes, which are the cornerstone of Italian cooking and perfectly suited for one-pot cooking: chicken eggplant parmesan, gemelli with pesto and tomato, chicken cacciatore and zucchini bread lasagna, to name a few. . . . Ever the teacher, Bastianich sprinkles tips and tricks throughout, and also offers substitution and serving suggestions."" Pittsburgh Post-Gazette"