Lidia's from our family's table to yours : more than 100 recipes made with love for all occasions

Lidia's from our family's table to yours More than 100 recipes made with love for all occasions

Lidia Bastianich

Book - 2023

"Nothing brings a family together like food. And no one knows food like Lidia Bastianich. In this inviting, deeply personal new cookbook, she shares, for the first time, the dishes she cooks for those she loves the most. This is the first book Lidia has written since her beloved - not just by Lidia's family but by millions of book and TV fans - mother died. With all the family stories and recipes, in some ways this book can be seen as a tribute to Nona. Here are the traditional recipes that graced Lidia's table as a young girl-Prosciutto and Onion Frittata, Rigatoni with Sausage and Cabbage-alongside the new creations-Sweet Potato Chickpea Gnocchi with Gorgonzola, Cheesy Baked Chicken Wings-she makes for her children and gran...dchildren today. Bringing together more than a hundred delicious, flavorful, and easy-to-make Italian recipes, From Our Family's Table to Yours is a celebration of the dishes Lidia's family turn to over and over-and yours will, too. From Crespelle with Herb Pesto to Penne with Sausage, Mushrooms and Ricotta Vegetable Polpette to Mimosa Cake, this book is the next-best thing to a seat at Lidia's kitchen table"--

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Location Call Number   Status
2nd Floor 641.5945/Bastianich Due Dec 26, 2024
Subjects
Cooking, Italian.
Quick and easy cooking.
Cookbooks.
Recipes.
Genres
Cookbooks
Recipes
Published
New York : Alfred A. Knopf [2023]
Language
English
Main Author
Lidia Bastianich (author)
Other Authors
Tanya Bastianich Manuali (author), Armando Rafael (photographer)
Edition
First edition
Item Description
Includes index.
Physical Description
xvi, 213 pages : color illustrations ; 22 cm
ISBN
9780525657422
  • Introduction
  • Appetizers
  • Panzerotti
  • Marinara
  • Mussel Bruschetta
  • Artichokes Braised with Parsley and Prosciutto Cotto
  • Leek and Ricotta Tart
  • Focaccia di Recco
  • Prosciutto and Onion Frittata
  • Kale and Mushroom Frittata
  • Spicy Crispy Roasted Cauliflower
  • Belgian Endive Gratin
  • Vegetable Polpette
  • Eggplant Rollatini
  • Salads
  • Celery Salad with Gorgonzola and Chickpeas
  • Grilled Corn, Zucchini, and Tomato Salad
  • Avocado and Tomato Salad with Balsamic and Mozzarella
  • Green Bean, Tuna, and Potato Salad
  • Shredded Beet and Carrot Salad with Apple
  • Warm Escarole Salad with Cannellini Beans and Mackerel
  • Kale Salad with Avocado and Pistachios
  • Chopped Frisée Salad with Salami and Boiled Eggs
  • Red Cabbage Salad with Cubed Crispy Ham
  • Soups
  • Cream of Fava Soup with Rice
  • Pasta and Pea Soup
  • Corn and Bean Soup with Kielbasa
  • Mixed Meat Broth
  • Shredded Meat Salad
  • Farro and Bean Soup with Mushrooms
  • Zucchini Soup with Eggs and Cheese
  • Tomato Soup with Fregola and Clams
  • Farina Gnocchi
  • Ricotta Soup
  • Vegetables and Sides
  • Asparagus with Lemon Sauce
  • Fennel with Anchovies and Olives
  • Stewed Eggplant and Peppers
  • Rosemary Chickpeas
  • Crispy Baked Zucchini, Carrots, and Cherry Tomatoes
  • Butternut Squash and Cannellini Beans
  • Corn and Greens with Prosciutto Cotto
  • Onion and Potato Gratin
  • Smashed Garlic Rosemary Potatoes
  • Roasted Celery, Carrots, and Onions
  • Braised Cabbage with Onion and Garlic
  • Roasted Spaghetti Squash with Spicy Tomato Sauce
  • Cider-Roasted Apples
  • Roasted Onion Salad
  • Fava Beans with Mint
  • Pasta, Polenta, Crespelle, and Risotto
  • Crespelle
  • Crespelle with Herb Pesto
  • Crespelle Manicotti with Spinach
  • Mushroom Ragù with Greens over Polenta
  • Risotto with Asparagus and Favas
  • Pumpkin Risotto
  • Shrimp and Tomato Risotto
  • Barley Risotto with Cabbage and Sausage
  • Fresh Pasta for Pappardelle/Tagliatelle/Quadrucci/Fuzi/Pasutice/Anolini
  • Fuzi with Chicken Ragù
  • Istrian Pasutice with Mixed Seafood
  • Pappardelle with Lamb Ragù
  • Ricotta Cavatelli with Arugula
  • Gnocchi with Sauce from Erice
  • Sweet Potato Chickpea Gnocchi with Gorgonzola
  • Timballo with Sausage Ragù
  • Spaghetti in Lemon Cream Sauce
  • Bucatini with Broccoli Walnut Pesto
  • Spicy Lobster Linguine
  • Spaghetti with Mixed Spring Vegetables
  • Fettuccine with Caramelized Onions, Bacon, and Olives
  • Penne Rigate with Sausage, Mushrooms, and Ricotta
  • Rigatoni with Turkey Meatballs
  • Rigatoni with Sausage and Cabbage
  • Spaghetti with Roasted Cherry Tomato Sauce
  • Four-Cheese Baked Macaroni
  • Breakfast Pasta Frittata
  • Fish and Shellfish
  • Stuffed Calamari in Tomato Sauce
  • Turbot Woodsman-Style
  • Fillet of Sole in Lemon Sauce
  • Seafood Salad
  • Halibut Baked in Parchment Paper
  • Marinated Monkfish Medallions
  • Cuttlefish Salad with Potatoes and Olives
  • Manila Clams Triestina
  • Mussels in Red Sauce with Linguine
  • Grouper in Crazy Water
  • Baked Fresh Sardines
  • Meat and Poultry
  • Rabbit in Tomato Sauce with Peppers
  • Pork Chops with Mushrooms and Pickled Peperoncini
  • Sausages with Mixed Greens
  • Spicy Vinegar Ribs and Potatoes
  • Roast Boneless Leg of Lamb
  • Lamb Stew with Peas
  • Liver Venetian-Style
  • Goulash
  • Beef Rollatini
  • Cheesy Baked Chicken Wings
  • Chicken Scaloppine with Prosciutto and Peas
  • Lidia's Simple Roast Chicken
  • Chicken Rollatini with Fontina and Artichokes
  • Turkey Stuffed Peppers
  • Roast Pork Shoulder
  • Desserts
  • St. Joseph's Zeppole
  • Strawberry and Cream Parfaits
  • "Cat Tongue" Cookies
  • Apricot Jam Half-Moons
  • Rum Raisin Semifreddo
  • Kaiserschmarrn
  • Chocolate Ricotta Brick Cake
  • Chocolate Cherry Panettone
  • Chocolate Amaretti
  • Roasted Cranberries and Pears over Ice Cream
  • Mimosa Cake
  • Acknowledgments
  • Index
Review by Booklist Review

As PBS celebrity chef and restaurateur/entrepreneur Bastianich has emphasized in her previous dozen-plus collections, sharing food is sharing love. Readers can expect a preponderance of pasta recipes, along with the philosophy that anything with cheese (Grana Padano, in particular) is an instant hit. More than 100 recipes, created in concert with daughter Tanya, provide the sort of magical cuisine Bastianich is known for, with family stories featuring Grandma Erminia and grandkids--naturally--followed by instructions for the dish. Recipes familiar and less so parade by in the usual sequence, from appetizers (always served buffet style), soups, and salads to proteins and desserts (almost every sweet, she insists, is connected with a specific holiday). A few of the more unusual include red cabbage salad with cubed crispy ham and crespelle (Italian-style crepes), cheesy baked chicken wings, and chocolate ricotta brick cake. Not all dishes come with color photographs, but the step-by-step how-to's are complete. The many of us who can't get to one of Bastianich's NYC restaurants can try to master one of her recipes.

From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review

To Italian cooking legend Bastianich and her daughter Manuali (who most recently collaborated on Lidia's A Pot, a Pan, and a Bowl), food is "an expression of love and caring"--especially cooking for and eating with family. In what may be her most personal work to date, Bastianich shares recipes from a lifetime of gatherings that fans will treasure. From mussel bruschetta and spicy crispy roasted cauliflower to cream of fava soup and beef rollatini, she offers inviting options suitable for busy weeknights or more leisurely special occasions. Each recipe provides a glimpse into Bastianich's life, such as her grandfather's love of prosciutto and onion frittatas or her grandchildren "toddling through garden" picking cherry tomatoes. Rigatoni with sausage and cabbage will forever be linked to her grandparents, who raised pigs, while simple roast chicken sparks memories of mother-daughter meals she treasured. Each entry feels intimate and heartfelt, and while Bastianich has always been appreciated for her relaxed approach to food, this latest collection brings her sincerity, accessibility, and culinary talent to a new level. Home cooks won't be able to resist. (Sept.)

(c) Copyright PWxyz, LLC. All rights reserved
Review by Library Journal Review

Following up Lidia's a Pot, a Pan, and a Bowl, Bastianich and her daughter offer Italian recipes for everyday and special occasions. Popular TV personality Bastianich explains that she cooks to express her love and has written this as a love letter to her family, filling it with personal stories and photos. Recipes include a paragraph of charming context, such as the rosemary chickpeas, which remind Bastianich of running through rosemary bushes as a child. Sections are laid out by type of dish: appetizer, vegetables, pasta, etc. Each section includes a brief introduction of how this course or food type can fit into a family meal such as Grandma's love of polenta to start the section on pasta, polenta, crespelle, and risotto. From the text, one can imagine a big family gathered around, eating, laughing, talking, and enjoying a meal together. VERDICT Will appeal to the home cook who entertains or just has a group of hungry people ready to devour delicious food; ideal for readers who want a reason to get together and share food family-style.--Dawn Lowe-Wincentsen

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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