Description
From some of the beloved chefs and authors in The us, a beautifully illustrated choice of 150 simple, seasonal Italian recipes told with commonsense cooking wisdom—from the cutting board to the kitchen table.
As storyteller and chef, Lidia Bastianich draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her. Whether it’s Citrus Roasted Veal or Rustic Ricotta Tart, each and every recipe is a tangible feast. We learn how to take a look at ingredients as both geographic and cultural indicators. In Campania, the region where mozzarella is king, we discover it best eaten three hours after preparation. In Genova we are taught that even as focaccia had its basil origins in the Ligurain culinary tradition, the herbs and flavorings will change from region to region; as home chefs, we will be able to experiment with rosemary or oregano or olives or onions! When it is time for dessert, Lidia draws on the scared customs of nuns in Italian monasteries and convents and reveals the name of the game to rice pudding with a blessing.
Lidia’s Commonsense Guide to Italian Cooking is a masterclass in creating delectable Italian dishes with grace, confidence and love.