Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes by Lidia Matticchio Bastianich, Tanya Bastianich Manuali

From Barnes & Noble

You can peruse Lidia Bastianich's new cookbook in two equally pleasing ways. You can read it as an expert culinary tour of Italy, complete with recipes, or you can simply pillage its bounty one recipe at a time. Either way, you will be eventually tempted by the Risotto Milan-Style with Marrow and Saffron, the Stuffed Quill in Parchment and the Spaghetti with Calamari, Shrimp, and Scallops.

From the Publisher

In this inspiring new book, Lidia Bastianich awakens in us a new respect for food and for the people who produce it in the little-known parts of Italy that she explores. All of the recipes reflect the regions from which they spring, and in translating them to our home kitchens, Lidia passes on time-honored techniques and wonderful, uncomplicated recipes for dishes bursting with different regional flavors—the kind of elemental, good family cooking that is particularly appreciated today.

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 inParchment
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 (crêpe) 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 Ragù
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. All the 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.

Publishers Weekly

Bastianich, acclaimed restaurateur, star of a PBS cooking show and author (Lidia's Italy, etc.), and her daughter Manuali offer a stellar array of regional Italian recipes in this tantalizing and lavishly photographed collection. They serve up authentic, hearty fare including such favorites as wedding soup from Basilicata, braised veal shanks from Lombardy and spaghetti with clam sauce from Le Marche. They celebrate and honor the cuisine of lesser-known parts of the country including Emilia-Romagna's sweet and sour little onions, Molise's braised octopus with spaghetti, Calabria's spicy calamari and Liguria's stuffed vegetables. In her trademark style, Bastianich places each recipe in the context of its Italian heritage, sharing insight into the people and highlights of the region. Offerings run the gamut from fish and beef to pasta and vegetables and provide insight into the traditional Italian kitchen and lifestyle. Readers will enjoy this volume not only as a cookbook but as a vicarious travel guide, flipping the pages to take in the culture as well as the cuisine. Bastianich's fans will delight in this superb volume, which no kitchen should be without. (Sept.)

Library Journal

In this follow-up to Lidia's Italy, Bastianich and daughter Tanya take readers on a culinary tour of Italy's 12 regions. Grouped by those areas, the recipes are simple enough for novice cooks. Included are appetizers, soups, salads and side dishes, condiments, pastas and risottos/rice, vegetarian main courses (aside from pasta), fish and seafood, meat and poultry, and desserts. In addition, there are stories about the history of the dishes. Foodies who have worn out their copies of Ada Boni's classic but o.p. Italian Regional Cooking and fans of Bastianich's PBS shows will love this companion to her newest series, Lidia's Italy. [See Prepub Alert, LJ 6/1/09; 200,000-copy first printing; Good Cook Book Club main selection; 11-city tour.]

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