Lidia's Commonsense Italian Cooking: 150 Delicious and Simple Recipes Anyone Can Master
Bastianich, Lidia Matticchio; Bastianich Manuali, Tanya
Language: English
Published by Appetite by Random House, 2013
- First Edition
- Hardcover
- Used
Seller: COOK AND BAKERS BOOKS, PARKSVILLE, VANCOUVER ISLAND, BC, CanadaCOOK AND BAKERS BOOKS
AbeBooks seller since August 6, 1999
Condition: Used - Very good
£ 10.79
Quantity: 1 available
Add to basketItem description from seller
**Bundle Up & Save On Postage** A very nice ex-Library copy with sticker top corner and spine edge, otherwise a very clean and well bound hard cover copy, without flaw. 8.25 X 9.25" 277 pages. "There is great wisdom in returning to the kitchen and relighting the fires that can bring families eating together, friends gathering, and people from different cultures eating one another's food, discussing their differences, and maybe even resolving world peace - all it takes is resetting the table in the kitchen," - Lidia. 150 delicious and simple recipes anyone can master, Illustrated by 63 full-color photographs.
Seller Inventory # 580882
- Title
- Lidia's Commonsense Italian Cooking: 150 Delicious and Simple Recipes Anyone Can Master
- Author
- Bastianich, Lidia Matticchio; Bastianich Manuali, Tanya
- Publisher
- Appetite by Random House
- Publication year
- 2013
- Condition
- Very Good
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 044901620X
- ISBN 13
- 9780449016206
- Illustrator
- Photography: Marcus Nilsson
- Edition
- 1st Edition
- Seller catalogs
- Cookbooks, Food & Drink, Cooking : Italian
As storyteller and chef, Lidia Bastianich draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her. Whether it's Citrus Roasted Veal or Rustic Ricotta Tart, each recipe is a tangible feast. We learn to look at ingredients as both geographic and cultural indicators. In Campania, the region where mozzarella is king, we discover it best eaten three hours after preparation. In Genova we are taught that while focaccia had its basil origins in the Ligurain culinary tradition, the herbs and flavorings will change from region to region; as home chefs, we can experiment with rosemary or oregano or olives or onions! When it's time for dessert, Lidia draws on the scared customs of nuns in Italian monasteries and convents and reveals the secret to rice pudding with a blessing.
Lidia's Commonsense Guide to Italian Cooking is a masterclass in creating delectable Italian dishes with grace, confidence and love.
"Synopsis" may belong to another edition of this title.
COOK AND BAKERS BOOKS
PARKSVILLE, VANCOUVER ISLAND, BC, Canada
AbeBooks seller since August 6, 1999
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Welcome to my book store! It's filled with beautiful Cookbooks from all around the world. We also have a well choses and interesting collection of Non-Fiction books that touch on many subjects. Pause for a while and have a look through our catalogues. If you have any questions, I can help. For Canadian orders we use Canada Post's Flat-Rate Shipping boxes. With a weight limit of 5kg there's always room for another book or two at no extra shipping charge. Enjoy yourself!
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COOK AND BAKERS BOOKS
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