Lidia Bastianich

"Using just one (or two) pots, pans, or bowls, these homey dishes are quick and simple to prepare, requiring fewer steps and less stress, all without sacrificing any of the delicious flavors that Lidia's trademark." -- Back cover. "More than 100 recipes that use just one (or two) pots, pans, or bowls; from Lidia Bastianich"--

For Bastianich, common sense is an essential tool when one steps into the kitchen. Her recipes are meant to be a guide, and will be better if you adapt them to your own taste. These recipes are the ones she truly enjoys cooking and serving, using local fresh products to cook with the seasons-- and making time to sit down and really enjoy the food and the company!

"In this companion book to her upcoming public television series, Lidia takes us on a road trip into the heart of Italian American cooking today. As she explores the multifaceted approach to this utterly delectable and distinctive cuisine, we come to see that every kitchen and every Italian community is different. Clues are buried in each dish: the Sicilian-style semolina bread and briny olives in New Orleans muffaletta sandwiches, the Neapolitan...

Chef Lidia Bastianich shows how to mix and balance seasonal flavors from your own garden in order to create new recipes based on what's available.

"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...

A definitive guide to the ingredients, techniques, and tools of Italian cuisine includes recipes for such dishes as poached seafood salad, smothered escarole, baked sole rollatini, lasagna Napoletana, stuffed cabbage, and chocolate zabaglione cake.

"Beloved chef and best-selling author Lidia Bastianich shares, for the first time, the timeless recipes that have made her flagship restaurant, Felidia, a New York City dining legend for almost four decades. Ever since it opened its doors on Manhattan's Upper East Side in 1981, Felidia has been revered as one of the best Italian restaurants in the country. In these pages, Lidia and longtime Executive Chef Fortunato Nicotra share 115 of the recipes...

From one of America's most beloved chefs and authors, a road trip into the heart of Italian American cooking today—from Chicago deep-dish pizza to the Bronx's eggplant parm—celebrating the communities that redefined what we know as Italian food.
As she explores this utterly delectable and distinctive cuisine, Lidia shows us that every kitchen is different, every Italian community distinct, and little clues are buried in...

For decades, beloved chef Lidia Bastianich has introduced Americans to Italian food through her cookbooks, TV shows, and restaurants. Now she tells her own story for the first time in this “memoir as rich and complex as her mushroom ragú" (O, the Oprah Magazine).
Born in Pula, on the Istrian peninsula, Lidia grew up surrounded by love and security, learning the art of Italian cooking from her beloved grandmother....