did-you-know? rent-now

Amazon no longer offers textbook rentals. We do!

did-you-know? rent-now

Amazon no longer offers textbook rentals. We do!

We're the #1 textbook rental company. Let us show you why.

9781400040353

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

by
  • ISBN13:

    9781400040353

  • ISBN10:

    1400040353

  • Format: Hardcover
  • Copyright: 2004-11-23
  • Publisher: Knopf

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

Purchase Benefits

List Price: $35.00 Save up to $8.75
  • Buy Used
    $26.25

    USUALLY SHIPS IN 2-4 BUSINESS DAYS

Supplemental Materials

What is included with this book?

Summary

The best-loved and most-admired of all America's television cooks today, Lidia Bastianich, now gives us her most generous, instructive, and creative cookbook. The emphasis here is on cooking for the family, and her book is filled with unusually delicious basic recipes for everyday eating Italian-style, as well as imaginative ideas for variations and improvisations. Here are more than 200 fabulous 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 ingredientswhole 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.

Author Biography

Lidia Bastianich is the author of three previous books: <i>La Cucina di Lidia</i> and<i> </i>the best-selling <i>Lidia’s Italian Table </i>and <i>Lidia’s Italian-American Kitchen</i>–also the names of her nationally syndicated public television series. She is the owner of the very successful New York City restaurant Felidia (and several others), and she gives lectures on Italian cuisine throughout the country. She lives on Long Island.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Excerpts

Raw Summer Tomato Sauce for Pasta

This is the pasta “sauce” I make in August, when just-picked tomatoes in all shapes and colors are piled on our kitchen windowsills—and it is too hot to hang around the stove. It’s a fast no-cooking preparation, but it requires ripe and juicy tomatoes, preferably homegrown or heirloom tomatoes from the farmers’ market. Be sure to have them at room temperature. The sauce actually develops in the hour or two when it marinates: salt draws the juices from the tomatoes, and they become infused with the flavors of basil and garlic. Then all you do is toss piping-hot pasta with the tomatoes and enjoy one of the rare treats of the whole year.

Makes 3 to 4 cups, enough to sauce 1 pound of dry pasta

2 pounds ripe summer tomatoes, preferably heirloom varieties in a mix of colors and shapes
3 or 4 plump garlic cloves, peeled
1/2 teaspoon salt
6 large basil leaves (about 3 tablespoons shredded)
1/4 teaspoon dried peperoncino (hot red pepper flakes), or more or less to taste
1/2 cup extra-virgin olive oil
1 cup or more grated Parmigiano-Reggiano or cubed fresh mozzarella (optional)

Rinse the tomatoes, drain, and wipe dry. Cut out the core and any other hard parts. Working over a big mixing bowl to catch all the juices, cut the tomatoes—cherry tomatoes in half; regular tomatoes into 1-inch chunks—and drop them in the bowl.

Smash the garlic cloves with a chef’s knife and chop into a fine paste. This is easier if you add some of the salt as you chop; mash the garlic bits and salt with the flat side of the knife too. Scatter the garlic paste and the rest of the salt (1/2 teaspoon in all) over the tomatoes and stir gently.

Pile up the basil leaves and slice into thin strips (called a chiffonade). Strew these over the tomatoes, then the peperoncinoflakes. Pour in the oil, stir, and fold, to coat the tomatoes and distribute the seasonings.

Cover the bowl with plastic wrap and let it marinate at room temperature for 1 to 2 hours. Toss the marinated sauce with freshly cooked and drained pasta. Serve as is, or toss in 1 cup freshly grated Parmigiano-Reggiano. For additional complexity, you could add 1 cup or more cubed fresh mozzarella.

Excerpted from Lidia's Family Table by Lidia Matticchio Bastianich, David Nussbaum
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Rewards Program