Loves Most

style="float:left; margin-top:0px; margin-bottom:0px; padding: 1m 2em;" >

In this exciting new book the incomparable Lidia takes us on a

gastronomic journey—from Piemonte to Puglia—exploring ten different regions that

have informed her cooking and helped to make her the fabulous cook that she is today.

In addition, her daughter Tanya, an art historian, guides us to some of the nearby cultural

treasures that enrich the pursuit of good food.

· In Istria, now part of Croatia,

where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and

a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle

European influences; and buzara, an old mariner’s stew, draws on fish from the

nearby sea.

· From Trieste, Lidia gives seafood from the Adriatic, Viennese-style

breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel.

·

From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make

fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup.

·

In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos

that highlight local flavors.

· In Piemonte, the robust Barolo wine distinguishes a

fork-tender stufato of beef; local white truffles with scrambled eggs is “heaven

on a plate”; and a bagna cauda serves as a dip for local vegetables, including

prized cardoons.

· In Maremma, where hunting and foraging are a way of life,

earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and

boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert.

· In

Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and

brings back nine different ways of preparing them.

· In Naples she gathers

unusual seafood recipes and a special way of making limoncello-soaked

cakes.

· From Sicily’s Palermo she brings back panelle, the delicious

fried chickpea snack; a caponata of stewed summer vegetables; and the elegant

Cannoli Napoleon.

· In Puglia, at Italy’s heel, where durum wheat grows at

its best, she makes some of the region’s glorious pasta dishes and re-creates a

splendid focaccia from Altamura.

There are 140 delectable recipes to be found

as you make this journey with Lidia. And along the way, with Tanya to guide you, you’ll

stop to admire Raphael’s fresco Triumph of Galatea, a short walk from the

market in Rome; the two enchanting women in the Palazzo Abbatellis in Palermo; and

the Roman ruins in Friuli, among many other delights. There’s something for everyone

in this rich and satisfying book that will open up new horizons even to the most seasoned

lover of Italy.

User Ratings and Reviews

5 Stars

delicious, wonderful cookbook
Lidia’s Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia

Loves Most I love this book, not only the recipes but all the information that Lidia’s

daughter gives. The illustrations are beautiful.

Buy/More Info

Traditions

style="float:left; margin-top:0px; margin-bottom:0px; padding: 1m 2em;" >

Foreword by Stanley Tucci

Joan Tropiano Tucci — mother of Stanley Tucci,

producer and star of the movie Big Night — and Gianni Scappin-who taught

Stanley how to cook for his performance as Secondo in Big Night — join together to

bring you over 200 of their favorite Italian family recipes. Brimming with family anecdotes

and filled with easy and accessible Italian dishes, Cucina & Famiglia is a delightful

peek into what it means to grow up in an Italian family.

Feel like a member of the clan

as you thumb through family photographs and enjoy recipes like Fried Zucchini Fritters,

Stuffed Mushrooms, Lasagna Made with Polenta and Gorgonzola Cheese, Linguine with

Clam Sauce, Veal Chops Stuffed with Fontina and Prosciutto, Chicken Cacciatore, and

Mamma’s Little Fritters (flavored with lemon and grappa). You’ll never feel so at home.

User Ratings and Reviews

4 Stars

the cucina e famiglia review
found the book interesting both from the POV of the family history’s and the

foods and cooking techniqiues described

Buy/More Info

Tradition

style="float:left; margin-top:0px; margin-bottom:0px; padding: 1m 2em;" >

In a world where everyone seems to be trying to eat more healthfully and

seasonally, nothing makes more sense for dinner than pasta with vegetables. In Four

Seasons Pasta, best-selling author Janet Fletcher follows the harvest to create more than

50 seasonal recipes for this wholesome combination. Inspired by the southern Italian

pasta repertoire, Fletcher has unearthed many little-known gems–authentic, unfussy

regional recipes that even novice cooks can make. From a spring fava bean stew with

fusilli to summer’s spaghetti alla Palermitana (with zucchini, tomatoes, anchovies and

capers), peak-season produce paired with pasta makes a totally satisfying meal. Autumn

brings radicchio to braise with pancetta and onions–a savory sauce for tagliatelle. Even

winter provides produce for the pasta kitchen: beans for hearty bean-and-pasta soups

and kale for a winter pesto. With guidelines for choosing dried pasta, making fresh pasta

from scratch, and equipping the pasta kitchen, Four Seasons Pasta offers readers a

delicious and sensible way to eat for life.

User Ratings and Reviews

5 Stars

A must have for all kitchens
Janet Fletcher is one of America’s best cooks and cookbook authors. I’ve

been an avid fan of her recipes since her first pasta book and this book not only meets it

in offering inventive and absolutely delicious recipes it might even surpass it. There’s a

recipe for everyone. Although Italians frown on wiping up any remaining pasta sauce with

bread, you’ll want to lick your plate clean when you finish one of these recipes. While not

all of the ingredients are necessarily in your local supermarket, most are and the others

are worth finding. And the author offers lots of helpful information about pasta. This book

will make everyone a pasta and vegetable lover!

Buy/More Info

Favorite Cuisine

Buy/More Info

style="float:left; margin-top:0px; margin-bottom:0px; padding: 1m 2em;" >

Renowned restaurateur, bon vivant, and armchair philosopher Pino Luongo

presents a year of Tuscan menus, with recipes for living the good life.

Pino Luongo

is Tuscan to his toes–by birth, in sensibility, philosophically, and in the way he lives his life. To

be Tuscan, Pino says, “is to honor all your senses.” And he believes that everyone would

benefit from having a little bit of Tuscany in his or her life, which is why he has written

Simply Tuscan.

Welcome in the spring with a menu of quintessentially

seasonal recipes, such as Artichoke, Romaine, and Pea Soup, followed by Roasted Veal

with Lemon and Sage, and sweetened with Panna Cotta with Strawberries and Balsamic

Vinegar. Or welcome your in-laws with a meal they’ll never forget: Zucchini Soup with Mint,

Ricotta Ravioli with Osso Buco Gremolata, and Upside-Down Warm Apple

Tart.

Follow Pino to the seashore in summer, where, as he says, “the beach makes

us wild with energy,” to partake of a Summer Night Seafood Extravaganza–Crispy Fried

Shrimp with Summer Vegetables in Sweet and Sour Vinaigrette, Trout Roasted Porchetta-

Style, and Lobster and Cannellini Beans in Guazzetto.

Celebrate Thanksgiving

Tuscan-style and, Pino promises, it will give you something else to be thankful for. Start the

meal with Farro, Swiss Chard, and Butternut Squash Soup. Follow it up with Goose with

Vineyard Stuffing instead of the usual turkey. Try Mashed Potatoes with Leeks in place of

the candied sweets, and finish with Spiced Poached Pears with Vin Santo

Sabayon.

Winter means comfort food all over the world, and in Tuscany this might

mean Oven-Baked Leg of Pork Glazed with Chestnut Honey, a Carrot and Apple Pur

Simplified for the American Kitchen

style="float:left; margin-top:0px; margin-bottom:0px; padding: 1m 2em;" >

The popular television chef offers more than four hundred recipes, from

gnocchi to polenta, in an anecdotal evocation of Italian cuisine. TV tie-in. 300,000 first

printing. $250,000 ad/promo. BH&G & BOMC/HomeStyle Main. Tour.

User Ratings and Reviews

5 Stars

Authentic Cooking
Most Americans think of Chicken Parmessan, Alfredo sauce or Italian salad

dressing when they hear Italian cooking. As an American soldier stationed in Italy I’ve

never seen either of the above. They are all American inventions.

Italian cooking is

very diversified. Venice is big on fish and seafood while the inland areas eat more meats.

Jeff Smith’s book is as close to authentic Italian cooking as one can get. The sheer

number of recipes alone will give a person an insight of how Italian cuisine influenced

modern American food.

The amazing thing is that there is at least one recipe that I

wanted to try that I couldn’t find all the ingridients for. It called for a Sicilian wine and

being stationed near Venice I couldn’t find it in any of the local wine stores. Great book. I

will continue to use it for years after I come back to the US. It will remind me of the years

that I spent here.

Buy/More Info

Seafood Recipes

In a book that “should be in every cook’s repertoire” (The New Orleans Times

Picayune), Margaret and G. Franco Romagnoli show how to cook fish the delicious Italian

way. Among the wealth of recipes presented are those for cooking fish with pasta, main-

course fish dishes, antipasto, soups, salads, aspics, mousses, souffles, quiches, pizzas, and

more.

User Ratings and Reviews

5 Stars

Comprehensive with the emphasis on simplicity
The Romagnolis’ (The Romagnoli’s Table, The New Italian Cooking), fish

cookbook, organized by course, includes a primer on basics such as shopping for and

cleaning fish and shellfish, cooking methods, equipment and freezing.

Antipasti recipes focus on shellfish with a variety of tartlets and seafood cocktails;

many salads use a mix of canned (tuna, salmon, even shrimp) and fresh seafood and in

the pasta/rice/polenta chapter there are no less than five clam sauces.

The book leans toward simple dishes flavored with herbs and olive oil (grilled salmon

steaks with parsley butter and lemon; trout poached in tomato sauce, flounder with

capers) with a dash of the exotic (sole, shrimp and caviar ravioli; Venetian eels and peas;

aspic with sole, crabmeat and shrimp).

The Romagnolis have thought of everything, including puff pastry, frying batter, fish

stocks and a variety of sauces.

Buy/More Info

Restaurateur

style="float:left; margin-top:0px; margin-bottom:0px; padding: 1m 2em;" >

In the almost unbearable romantic town of Lahaina, on Maui, Longhi’s

equally romantic restaurant is where locals and visitors alike go for simple, fresh, great-

tasting Mediterranean-inspired cuisine. This book features 75 recipes, including Longhi’s

classic dishes, new favorites, and famous desserts–all of which are a breeze to make. Color

photos.

User Ratings and Reviews

5 Stars

Longhi’s
This book is beautiful to look at as well as practical to use. I actually cook from

this book. The recipes are simple, and easy to follow, and the results are delicious. I love

the photographs, and the stories throughout the book are entertaining and informative,

especially if you want to open a restaurant. I highly recommend this book!

Buy/More Info

Bar

style="float:left; margin-top:0px; margin-bottom:0px; padding: 1m 2em;" >

With nothing more than a panini grill, a toaster oven, and a few simple

ingredients, Jennifer and Jason Denton bring the fresh, robust flavors of Italy to your home

table in Simple Italian Sandwiches.

Eating in Italy is all about simple

pleasures, relaxing with good company, and savoring fresh, no-frills foods like traditional

toasted panini, crustless tramezzini, and crunchy bruschetta. In Simple Italian

Sandwiches, Jennifer and Jason Denton offer up a collection of recipes for these

classic bread-based dishes, plus condiments, antipasti, and salads that are easy enough

for the novice cook yet tasty enough for anyone with a sophisticated palate. From

Soppressata, Fontina, and Arugula Panini, to Mozzarella and Basil Pesto Tramezzini, to

Roasted Butternut Squash, Walnut, and Asiago Bruschetta, the dishes can be prepared in

minutes and require minimal cooking.

With simplicity the governing rule for

today’s busy schedules, Simple Italian Sandwiches is the ideal cookbook for anyone

who wants to prepare vibrant, flavorful food for family and friends, and then sit down and

enjoy it with them.

User Ratings and Reviews

5 Stars

Delicious Panini and Tramezzini
I just returned from Roma. One of the things we ate the most for lunch was

Tramezzini, due to the heavy availability of them everywhere. They almost always offer to

grill it for you. We also noticed that nearly every one we saw had sliced boiled eggs on it. I

had one that was a simple chicken salad with green olives, sliced hard boiled eggs, slice

of cheese, and rocket (arugula). The sandwich was fantastic. My girlfriend had one that

was just bologna and artichokes and it was out of this world. We don’t even like bologna

but for some reason in Italy, it’s edible. I haven’t actually made a recipe from this book yet,

for it is a gift for my girlfriend and she will be receiving it tonight. I did however read

through it and was very happy to see the way it was written. From the basic ingredients

list and the several trips I’ve taken to Italy in my life, I know that this is one great book. If I

can remember that I wrote this, I’ll update it in a month or so.

Buy/More Info

Well

style="float:left; margin-top:0px; margin-bottom:0px; padding: 1m 2em;" >

When we gush that this first-ever Italian cookbook from the experts at

Cooking Light magazine contains only the most bellisimo dishes, we’re not

exaggerating. And did we mention healthy? This collection goes way beyond spaghetti

and meatballs, showcasing incredibly good and good-for-you regional specialties—some

familiar, some not, but all with the Cooking Light Test Kitchens seal of approval.

User Ratings and Reviews

4 Stars

Good, Low Fat Recipes - a Bit Pricey
This is a great little cookbook with gorgeous pictures of the completed

recipes. I’ve made many of the recipes in this book and have been well satisfied with

them. My only complaint is that the price is a bit steep for such a short cookbook.

Buy/More Info