Details
Synopsis
Lidia Bastianich, the New York chef and restaurateur, provides stories of her own personal history in Ischia and then the U.S. (to which she immigrated in 1958), as well as dozens of recipes--what she calls the "cuisine of adaptation." They include Cavatelli with Bread Crumbs and Pancetta, Orecchiette with Artichokes, and even a refreshing take on that Italian-American favorite, Spaghetti and Meatballs.
| Size | | Length: | 432 pages | | Height: | 9.5 in | | Width: | 8.3 in | | Thickness: | 1.5 in | | Weight: | 45.6 oz |
Industry Reviews
"Italian-American cuisine has suffered during recent years as Italian regional cooking has proliferated. And you may feel enlightened, as I was, to discover that beyond red sauce and lasagna are dishes like striped bass salad....[Lidia Bastianich] encourages you to reconsider a cuisine that brings to mind cheap restaurants, monstrous portions and unrefined flavors. And to understand that it is like any kind of cooking: in the right hands, it can be superb. She approaches the cuisine with the touch of a fine tailor."
New York Times - Amanda Hesser (10/24/2001)
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