Details
Synopsis
Lidia Bastianich was named Best New York City Chef in 1999 by the James Beard Foundation. Here, from her restaurants, are recipes for such dishes as Red Grouper in White Sauce, Braised Peppers with Anchovies, Risotto with Barolo Wine on a Bed of Carrot Puree, and Carmelized Tomatoes meant to be served on vanilla ice cream. The book is a tie-in to her PBS cooking series.
| Size | | Length: | 390 pages | | Height: | 10.5 in | | Width: | 8.5 in | | Thickness: | 1.2 in | | Weight: | 40.8 oz |
Industry Reviews
Bastianich has three restaurants in New York City, including the acclaimed Felidia; she's about to open a restaurant in Kansas City, and her new PBS series starts in September. This book, the companion volume to the series, is her second; like the excellent La Cucina di Lidia (LJ 12/90), it is a deeply personal work, with memories of some tumultuous periods in her life and nostalgic reminiscences, many of them associated with food, about her grandparents and other relatives. Many of the recipes are unusual, not to be found in the average Italian cookbook, and Bastianich's considerable knowledge and experience, as well as her enthusiasm, are evident throughout. Highly recommended. [Good Cook main selection.]
Kakutani
Manhattan restaurateur Bastianich (La Cucina di Lidia, 1990) brings an infectious exuberance to this tie-in to a 26-part PBS series starting in September. While not breaking new ground, she presents an enticing selection of favorite dishes combining traditional flavors with simple gusto. Appetizers include Braised Peppers with Anchovies and Buffalo Mozzarella Poached in Tomato-Basil Sauce. The signature dish Frico, a Friulian specialty of Montasio cheese cooked in a skillet until it melts and crispens, that gave the name to FricoBar, the restaurant run by Bastianich's son Joseph, takes a place of honor here, served either alone or with a savory like Potato and Crabmeat Filling. Bread soups, fresh pastas with sauces, dried pastas and their appropriate sauces stir both the appetite and longings for a time when good taste was valued over trendiness. Rice dishes include the classic Creamy Risotto Milanese Style, golden with saffron, and, from the Piedmonte, Risotto with Barolo Wine on a Bed of Carrot Pur?e. Meats and fish range from Roasted Guinea Hen with Balsamic Glaze to Veal Ossobuco with Barley Risotto and Red Grouper in White Sauce Served with a Side Dish of Pasta. Nestled within dessert recipes for tarts and semifreddoes is Caramelized Tomatoes, an unusual topping for vanilla ice cream. This is a most worthy addition to the crammed Italian cookbook shelf. Editor, Pam Hoenig; agent, Jane Dystel. BOMC/Good Cook selection. (Sept.)
Bukey
Manhattan restaurateur Bastianich (La Cucina di Lidia, 1990) brings an infectious exuberance to this tie-in to a 26-part PBS series starting in September. While not breaking new ground, she presents an enticing selection of favorite dishes combining traditional flavors with simple gusto. Appetizers include Braised Peppers with Anchovies and Buffalo Mozzarella Poached in Tomato-Basil Sauce. The signature dish Frico, a Friulian specialty of Montasio cheese cooked in a skillet until it melts and crispens, that gave the name to FricoBar, the restaurant run by Bastianich's son Joseph, takes a place of honor here, served either alone or with a savory like Potato and Crabmeat Filling. Bread soups, fresh pastas with sauces, dried pastas and their appropriate sauces stir both the appetite and longings for a time when good taste was valued over trendiness. Rice dishes include the classic Creamy Risotto Milanese Style, golden with saffron, and, from the Piedmonte, Risotto with Barolo Wine on a Bed of Carrot Pur‚e. Meats and fish range from Roasted Guinea Hen with Balsamic Glaze to Veal Ossobuco with Barley Risotto and Red Grouper in White Sauce Served with a Side Dish of Pasta. Nestled within dessert recipes for tarts and semifreddoes is Caramelized Tomatoes, an unusual topping for vanilla ice cream. This is a most worthy addition to the crammed Italian cookbook shelf. Editor, Pam Hoenig; agent, Jane Dystel. BOMC/Good Cook selection. (Sept.)
Publishers Weekly (07/20/1998)
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