Lidia Matticchio Bastianich is the author of five previous books,
four of them accompanied by nationally syndicated public television
series. She is the owner of the New York City restaurant Felidia
(among others), and she lectures on and demonstrates Italian
cooking throughout the country. She lives on Long Island, and can
be reached at her Web site, www.lidiasitaly.com.
Tanya Bastianich Manuali, Lidia's daughter, received her Ph.D. in
Italian Renaissance art history from Oxford University. Since 1996
she has led food/wine/art tours of Italy. She lives with her
husband and children on Long Island.
Praise for Lidia Matticchio Bastianich
"Straightforward, honest, simple but sophisticated, and utterly
delicious...these satisfying dishes will never fail to please your
family or your friends." —Jacques Pépin
"I have enjoyed the creative and soulful cooking at Felidia for
more than three decades. Lidia was the first to really bring us
authentic regional Italian food in New York. Her recipes in this
book are rustic, delicious, and perfect for the home cook." —Daniel
Boulud
"For those who want to craft the kind
of delizioso Italian delights one finds at the chef’s
flagship New York restaurant, Felidia, [Lidia] Bastianich serves up
more than 100 signature recipes she’s spent 38 years perfecting:
Istrian-inflected dishes both sophisticated and homespun." —O, The
Oprah Magazine
"No one gets to the heart of Italian food like Lidia Bastianich."
—Debbie Macomber,#1 New York Times best-selling author
"One of America’s great Italian cooks." —Los Angeles Times
"Bastianich’s 16th cookbook and arguably one of her most
user-friendly, streamlined to be 'as straightforward to cook as
possible' and using a minimal number of pots and pans. . .
. You’ll find a wide assortment of primi pasta and risotto
cishes, which are the cornerstone of Italian cooking and perfectly
suited for one-pot cooking: chicken eggplant parmesan, gemelli with
pesto and tomato, chicken cacciatore and zucchini bread lasagna, to
name a few. . . . Ever the teacher, Bastianich sprinkles tips and
tricks throughout, and also offers substitution and serving
suggestions." Pittsburgh Post-Gazette
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