Lidia Cookbook

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Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook

by Knopf
List price: $40.00 Price: $24.30 Buy Now

  • Alfred a Knopf Inc

Product description

From the Emmy-winning host of Lidia’s Kitchen, best-selling author, and beloved ambassador for Italian culinary traditions in America comes the ultimate master class: a beautifully produced definitive guide to Italian cooking, coauthored with her daughter, Tanya—covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes.

Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. With this book, readers will learn all the techniques needed to master Italian cooking. Lidia introduces us to the full range of standard ingredients—meats and fish, vegetables and fruits, grains, spices and condiments—and how to buy, store, clean, and cook with them. The 400 recipes run the full gamut from classics like risotto alla milanese and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce. She gives us a comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy. There is no other book like this; it is the one book on Italian cuisine that every cook will need.

Lidia's Favorite Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees

by Knopf
List price: $25.95 Price: $15.05 Buy Now

  • Knopf Publishing Group

Product description

One of the most beloved chefs and authors in America presents her most accessible and affordable cookbook to date, a gathering of more than 100 Italian recipes that have become Lidia's go-to meals for her very own family—the best, the most comforting, and the most delicious dishes in her repertoire.

     In Lidia’s Favorite Recipes, you’ll find a fresh take on more than 100 of Lidia’s signature and irresistibly reliable dishes, including:

·         Fried Mozzarella Skewers—Spiedini alla Romana
·         Escarole and White Bean Soup—Zuppa di Scarola e Cannellini
·         Ziti with Broccoli Rabe and Sausage—Ziti con Broccoli Rabe e Salsicce
·         Baked Stuffed Shells—Conchiglie Ripiene al Forno
·         Eggplant Parmigiana—Melanzane alla Parmigiana
·         Savory Seafood Stew—Zuppa di Pesce  
·         Chicken Cacciatore—Pollo alla Cacciatore        
·         Veal Ossobuco with Barley Risotto—Ossobuco di Vitello con Risotto d’Orzo
·         Cannoli Napoleon—Cannolo a Strati      
·         Limoncello Tiramisù—Tiramisù al Limoncello

From the classic sauces to the delicious desserts, these recipes have been revised and updated to be more concise and clear, but just as soul-satisfying as ever. With new information about the affordability, seasonality, and nutritional value of the ingredients, this book shows there is no question why these dishes are the easiest and most enjoyable to bring to the family table for your most memorable moments. Beautifully illustrated throughout with full-color photographs, Lidia’s Favorite Recipes will give both new cooks and longtime fans something extraordinary to celebrate. 

An Introduction to Lidia's Favorite Recipes by Lidia Bastianich

I have written seven cookbooks thus far, and I'm so happy to have earned a place in your cookbook library. I'm sure that, as you read and cooked your way through each book, you found recipes that became your favorites. Some might be reliable recipes that are easy to cook, and others are probably more difficult recipes that are worth the effort, but my hope is that all of them are dishes that your family loves and that became part of your own traditions. As readers tell me about their experiences around the table, it's become clear that if I collected those favorite recipes and compiled them all accessibly in one book, it might be just the Lidia cookbook you are looking for. And here it is, just for you: Lidia's Favorite Recipes.

These recipes include not only your favorites, but mine as well, like My Mother's Chicken and Potatoes. It is a recipe that has remained a family favorite for the last four generations and I'm sure it had its family roots well before that. It has been slightly altered through the generations, but the deliciousness of this comfort food remains. There are also recipes that represent the flavors and story of my childhood, such as Polenta, and Swiss Chard Potatoes.

There are recipes from some of my unforgettable trips, which will have you traveling through the regions of Italy—making Scaloppine Saltimbocca will transport you straight to Rome; Ziti with Broccoli Rabe and Sausages will take you to Puglia, in the heel of Italy; and Risotto con Porcini and Veal Ossobuco will make you feel like you're in Milan. Then there are recipes that speak of the Italian American story, which can be found in the fl avors of my Spaghetti and Meatballs, Chicken Parmigiana, Baked Clams, Zucchini Roll- Ups, and many more. And as I put this book together, I added some of my new favorites, which I know you will try and love.

Family is very important to me, and I love to cook for my family and friends, so I included the simple and flavorful Italian dishes that you will love to prepare for your family and friends, like Minestrone, Meatloaf with Ricotta, and Sausage and Peppers. These recipes all make family-size quantities, and can also be divided and stored in the freezer for unexpected company, last-minute family visits, or even "I have no time to cook" nights. What's important is that these are all easy and delicious, and the warm, familiar flavors will bring your family straight to the table. Today more than ever we want and need to gather around the table with our family and friends to escape our daily distractions, and what better way than with food that luscious, nutritious, and cooked with love.

For most of these recipes, the ingredients are affordable and easy to find. This is especially true if you cook by the seasons—and, after all, that is the best way to cook. Today all of us care about eating consciously, sustainably, and responsibly to keep our environment safe for future generations. Cooking and eating seasonal and local food, and not wasting a bit of it, is something all of us can do to make a difference while enjoying meals we love. A favorite dish is timeless, no matter your budget or season, and I think you'll find that these favorite dishes of mine will remain your favorites as well.

Continue cooking, and tutti a tavola a mangiare,

Lidia Bastianich

Lidia Bastianich on Her New Cookbook: Lidia's Italy in America

Chef Lidia Bastianich Talks with QVC Program Host David Venable about her kind new cookbook "Lidia's Italy In America," which includes 175 recipes — and the.

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The Del Posto Cookbook


The definitive cookbook on refined Italian Cuisine by the celebrated chef at Mario Batali's and Lidia Bastianich's award-winning destination restaurant in New York City. Mark Ladner, the Chef at Del Posto, redefines what excellent Italian Cooking in America can be. With a focus on regional Italian ingredients and tradition, Ladner has chosen recipes that bring together flavors from the old country, but in sophisticated new ways, like: Fried Calamari with Spicy Caper Butter Sauce; Red Wine Risotto with Carrot Puree, Monkfish Piccata, Veal Braciole, and Ricotta-Chocolate Tortino. But what is special is that these recipes will really work in the home kitchen, unlike some ambitious cookbooks like this. And given Del Posto's origin and founders, the book includes recipes by Lidia Bastianich, and forewords by Mario Batali and Joe Bastianich. Plus, the award-winning sommelier at Del Posto offers advice on which Italian varietals to serve with what dishes. All this is complemented by photography that is inspired by 16th century still life paintings. As the New York Times said in their review: "The food bewilders and thrills."


Lodge Cast Iron Nation
Lodge Cast Iron Nation


Cast-iron skillets, pots, and Dutch ovens are enjoying a surge in popularity among cookware users all across America, and no wonder: it's inexpensive, long lasting, eco-friendly, sustainable, versatile, and healthy! It's no longer just for the camper or cowboy-today, it's a staple piece of cookware in any kitchen helmed by a cook who loves good food. Lodge Cast Iron Nation provides 200 recipes curated from Lodge's very own network of high-profile chefs and cast-iron cookware fans from around the country. Focused on American regional cuisine, it's packed with a diverse array of recipes-everything from appetizers to desserts and everything in-between. The book reveals the movement behind the resurgence in cast iron's popularity, showcasing exciting new flavor combinations from popular chefs (like John Currence, Lidia Bastianich, Mark Bittman and Peter Kaminsky) and highlighting the cookware's relevance for today's cooks, who are increasingly concerned with issues of sustainability, health, and expense when it comes to their food choices. Packed with classic regional casseroles, soups and stews, new twists on old favorites, plus desserts from the icebox and the oven-this cookbook proves that cast iron isn't just for cornbread. And with in-depth information on how to use and care for cast iron plus surprising tricks and tips-direct from Lodge fans-this cookbook is a comprehensive guide to getting the most out of cast-iron cookware. Finally, Lodge Cast Iron Nation gives back to the country it celebrates; a portion of the proceeds from the sale of every book will go to The Tennessee Aquarium'sServe & Protect sustainable seafood program which is helping inland residents reduce their impact on the world ocean.


Bing news feed

Genuine Robinson of North County and Billy's Tavern Talks Fish Tacos and Tequila - 03/11/15, via Dener Westward

where the occasion was judged by Manhattan restaurant luminaries Lidia Bastianich and Mario Batali, among others. Although he didn’t win, one of the event organizers was impressed by his recipe and told him he should put in black a cookbook — and so he did.

Miami Dade College hosts victuals forum to preview Expo Milano 2015 - 03/10/15, via The Miami Herald

Feeding the Planet: Verve for Life includes panel talks on American food and its relationship to health and culture, as well as a luncheon that will honor restaurateur and cookbook author Lidia Bastianich with a Victuals for Life award. The event also serves ...

Lidia Bastianich’s children make a note a cookbook featuring 100 healthy pastas under 500 calories. - 03/04/15, via The Kansas City Star

Tanya Bastianich Manuali says enough already: Enough anti-gluten death and gloom. Enough carb bashing. Enough with the paleo promises. “I think pasta has gotten such a bad rap,” says Bastianich Manuali, who was in Kansas City last week to formally pending ...


  1. Lidia's Italy: To the heart Authorized site of Lidia Bastianich. Includes recipes and information on books, TV shows, restaurants, products and trips to Italy.
  2. Lidia Bastianich Cookbook and DVD Combo - Buy Lidia Bastianich Cookbook and DVD Combo - Fasten beloved chef and cookbook author Lidia Bastianich as she explores her favorite recipes from Italy to the hearty of ...
  3. Lidia Cooks from the Guts of Italy: A Feast of 175 ... From Lidia Cooks from the Generosity of Italy : Soup with Bread & Fontina Pasticciata ( Seuppa ou Piat ) This might seem like an unusual dish, a pasticciata (a layered ...
Hazelnut Tort
Hazelnut Tort
This is the Hazelnut Torte MO, slightly modified, from Lidia Bastianich's new cookbook, Lidia's Italy. I left out the chopped chocolate called for in the batter and instead layered these mini cakes with dark chocolate ganache to deputize a "Giandja Torte". Recipe is posted on my blog.
Photo by ulterior epicure on Flickr
Frico con le Mele
Frico con le Mele
Frico con le Mele Montasio cheese sandwiching a wam layer of sauteed apples. Notes: This means is straight from Lidia Bastianich's new cookbook, Lidia's Italy. There's no Montasio cheese to be found here in my hometown, so I picked up some in New York. Although I tried to keep this dinner mostly Chinese, I had to use up the cheese. There were no complaints from the group. They loved every bite of it. I've had this dish at Lidia's restaurant here in Kansas City, and it's always a hit. At the restaurant, they rotate the fillings. I'll have to try some others next time I get my hands on some Montasio. I asked Lidia if any other cheese could be substituted, she said that Montasio is unmatched because it strikes the perfect balance between sturdiness and creaminess that helps it melt and crisp along with the filling. Frico is basically a huge double-cheese quesadilla - two layers of crisped Montasio cheese sandwiching a mix of (traditionally) potatoes and onions. For this...
Photo by ulterior epicure on Flickr
3rd Execution: Salmone alla Griglia
3rd Execution: Salmone alla Griglia
Grilled Samon with Horseradish Served with contorni: grilled asparagus in herbs and braised radishes. Notes: This filet of salmon was expertly grilled to a mid rare perfection - certainly nothing to write home about, but certainly nothing to cry about either. I was a little disappointed at the meagre "horseradish crust" - which was unqualifiedly a timid dusting of what appeared to be freshly grated horseradish. (This was certainly a timid "crust" of horseradish compared with the Horseradish-crusted Arctic Char I recently cooked from Marcus Samuelsson's Aquavit Cookbook). The braised radishes and grilled asparagus, were arrant. Both were cooked perfectly, intensifying the natural sweetness of these two, rather naturally bitter vegetables.
Photo by ulterior epicure on Flickr
lidia bastianich cookbook italian american scullery cookbooks sold out ...
lidia bastianich cookbook italian american scullery cookbooks sold out ...
Lidia Bastianich In Houston Signing New Cookbooks Today
Lidia Bastianich In Houston Signing New Cookbooks Today
New Lidia Bastianich Cookbook
New Lidia Bastianich Cookbook
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