- Category: Books » Cooking, Food & Wine » Methods - Roasting
- Format: Hardcover Learn more about the Hardcover format using Tower WIKI.
- Publisher: Knopf Publishing Group
- Number of Pages: 480
- ISBN: 0307267512
- WAPI (Tower ID): 113245512
- Release Date: October 20, 2009
- Average Customer Review: There are no customer reviews yet. Be the first to write a review!
- Tower.com Sales Rank: #406 in Books (See Top 100 Books Bestsellers)
- #38 in Cooking, Food & Wine (See Top 100 Cooking, Food & Wine Bestsellers)
- #1 in Methods - Roasting (See Top 100 Methods - Roasting Bestsellers)
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Product DescriptionRun a Quick Search on "Cooking from the Heart of Italy" by Lidia Bastianich and Tanya Bastianich Manuali to Browse Related Products:Browse more products related to "Cooking from the Heart of Italy"Browse more products related to "Lidia Bastianich and Tanya Bastianich Manuali"Review"LIDIA COOKS FROM THE HEART OF ITALY...[includes] 175 rustic recipes from lesser-known parts of the peninsula such as Molise, Liguria, Umbria, Abruzzo, Calabria, Valle d'Aosta, Le Marche, Trentino Alto Adige, Basilicata and Sardinia, including surprising dishes like meatless meatballs, apple and bean soup and chocolate biscotti pudding....Gorgeous photos as well stories and history by her daughter Tanya Bastianich Manuali...add another level of depth and interest." "In her trademark style, Bastianich places each recipe in the context of its Italian heritage, sharing insight into the people and highlights of the region...Readers will enjoy this volume not only as a cookbook but as a vicarious travel guide, flipping the pages to take in the culture as well as the cuisine. Bastianich's fans will delight in this superb volume, which no kitchen should be without." Publisher's noteIn this warmly written, lushly illustrated new cookbook, Lidia delves into the regional cooking of many lesser known parts of Italy--Molise, Liguria, Umbria, Abruzzo, Calabria, Valle d'Aosta, Le Marche, Trentino Alto Adige, Basilicata, and Sardinia--and explores hidden treasures in the well-known gastronomic domains of Lombardy and Emilia Romagna. Shares recipes from lesser-known regions of Italy and secret dishes from famous areas, in a treasury that includes such options as Risotto Milan-Style with Marrow and Saffron, Rabbit with Onions and Stuffed Quail in Parchment, and Roast Lobster with Bread Crumb Topping. Shares recipes from lesser-known regions of Italy and secret dishes from famous areas, in a treasury that includes such options as Risotto Milan-Style with Marrow and Saffron, Rabbit with Onions and Stuffed Quail in Parchment, and Roast Lobster with Bread Crumb Topping. AnnotationTelevision personality, chef, and cookbook author Lidia Bastianich shares a wonderful array of recipes from parts of Italy that don't often get the culinary spotlight. Roast Lobster with Bread Crumb Topping hails from Sardinia, while Le Marche boasts Farro with Roasted Red Pepper Sauce, and Polenta with Black Beans and Kale has its origins in Valle d'Aosta. Other mouthwatering recipes include Fried Ricotta; Lamb Chops with Olives; and Potato-Mushroom Cake with Braised Lentils. With gorgeous, full-color photographs. If You Enjoy "Cooking from the Heart of Italy (Hardcover)", May We Also Recommend:Customer Reviews for "Cooking from the Heart of Italy (Hardcover)" by Lidia Bastianich (Author) and ...There are no customer reviews yet. Be the first to write a review! Methods - Roasting Bestsellers
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