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Lidia's Italy in America

- A Cookbook
Af: Lidia Matticchio Bastianich, Tanya Bastianich Manuali Engelsk Hardback

Lidia's Italy in America

- A Cookbook
Af: Lidia Matticchio Bastianich, Tanya Bastianich Manuali Engelsk Hardback
Tjek vores konkurrenters priser
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 each dish: the Sicilian-style semolina bread and briny olives in New Orleans Muffuletta Sandwiches, the Neapolitan crust of New York pizza, and mushrooms (abundant in the United States, but scarce in Italy) stuffed with breadcrumbs, just as peppers or tomatoes are. Lidia shows us how this cuisine is an original American creation and gives recognition where it is long overdue to the many industrious Italians across the country who have honored the traditions of their homeland in a delicious new style.

And of course, there are Lidia’s irresistible recipes, including
·        Baltimore Crab Cakes
·        Pittsburgh’s Primanti’s Sandwiches
·        Chicago Deep-Dish Pizza
·        Eggplant Parmigiana from the Bronx
·        Gloucester Baked Halibut
·        Chicken Trombino from Philadelphia
·        authentic Italian American Meatloaf, and Spaghetti and Meatballs
·        Prickly Pear Granita from California
·        and, of course, a handful of cheesecakes and cookies that you’d recognize in any classic Italian bakery

This is a loving exploration of a fascinating cuisine—as only Lidia could give us.
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Tjek vores konkurrenters priser
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 each dish: the Sicilian-style semolina bread and briny olives in New Orleans Muffuletta Sandwiches, the Neapolitan crust of New York pizza, and mushrooms (abundant in the United States, but scarce in Italy) stuffed with breadcrumbs, just as peppers or tomatoes are. Lidia shows us how this cuisine is an original American creation and gives recognition where it is long overdue to the many industrious Italians across the country who have honored the traditions of their homeland in a delicious new style.

And of course, there are Lidia’s irresistible recipes, including
·        Baltimore Crab Cakes
·        Pittsburgh’s Primanti’s Sandwiches
·        Chicago Deep-Dish Pizza
·        Eggplant Parmigiana from the Bronx
·        Gloucester Baked Halibut
·        Chicken Trombino from Philadelphia
·        authentic Italian American Meatloaf, and Spaghetti and Meatballs
·        Prickly Pear Granita from California
·        and, of course, a handful of cheesecakes and cookies that you’d recognize in any classic Italian bakery

This is a loving exploration of a fascinating cuisine—as only Lidia could give us.
Vis mere
Se mere i:
Produktdetaljer
Sprog: Engelsk
Sider: 359
ISBN-13: 9780307595676
Indbinding: Hardback
Udgave:
ISBN-10: 0307595676
Kategori: Moderne Samtidslitteratur
Udg. Dato: 25 okt 2011
Længde: 25mm
Bredde: 242mm
Højde: 210mm
Forlag: Alfred A. Knopf
Oplagsdato: 25 okt 2011
Forfatter(e): Lidia Matticchio Bastianich, Tanya Bastianich Manuali
Forfatter(e) Lidia Matticchio Bastianich, Tanya Bastianich Manuali

Kategori Moderne Samtidslitteratur

ISBN-13 9780307595676

Sprog Engelsk

Indbinding Hardback

Sider 359

Udgave

Længde 25mm

Bredde 242mm

Højde 210mm

Udg. Dato 25 okt 2011

Oplagsdato 25 okt 2011

Forlag Alfred A. Knopf