Product Description
This classic Italian cookbook features six hundred recipes for authentic regional dishes--appetizers to desserts--from the Italian countryside, seacoast, and cities, as well as 144 full-color illustrations. ... Read more

Customer Reviews (6)

My First Cookbook Purchase
I still remember buying this book at the Barnes and Nobel bookstore that used to be on 5th avenue and 18th Street in Manhattan.I had a crush on a young man who had just returned from Italy and he spoke about Pasta Matriciana, which I, an Italian-American with Sicilian and Neapolitan parents, had never heard of nor made before.With the help of this book I was able to make this, and so many other Italian regional dishes.The boy is long gone, but the book remains one of my favorites among literally hundreds of cookbooks that I have collected over the years.I did not realize until years later, that the T alisman Cookbook, which was the only Italian cookbook my mother owned, was also by Ada Boni.I think that when all is said and done, Italian Regional Cooking will remain a source for la vera cucina Italiana after many of the currently hip books have long since faded into oblivion.

The First and still one of the Best Regional Italian Cookbooks
Thirty five years ago I was coming home to Phildelphia to visit my family at Xmas.I was living in London and arrived in Philadelphia without luggage.The airline said it would be along in a few days. On my way to my parent's house, the taxi passed a bookstore.I had them wait so I could run in and get a couple presents.I've long forgotten what I got my father but Adi Boni's book was my Xmas present to my mother that year.She loved it.Whenever I went to visit she cooked something from it and everything was incredible. After my mother passed away, I got the book and cooked from it for years.We go to Italy every year and I ammore and more pleased with the recipes in this amazing book. Things I thought were merely delicious, I now know to be absolutely authentic.

I think in Amarcord, Marcella Hazan talks about learning how to cook from Ada Boni's book. Over the years, I've taken classes with Guilano Bugiali and cooked from Mario and Marcella and so many others.However, if I had only one Italian cookbook I could keep forever, this would be the one.

il migliore ricettario italiano
I bought this cookbook over 22 years ago, before the cooking industry became embellished with designer cooking and designer photos, and it still my favorite above all 15 other Italian cookbooks that I own.

The book was originally published in 1969 and written in Italian, but has been very well translated into English. Ada Boni also wrote The Talisman Cookbook, which is a very good, very basic book for cooking Italian (I own that, too).

There are more than 600 authentic recipes from 14 of Italy's 20 diverse regions (antipasti, main dishes, and intriguing desserts), and 144 pages of full color photographs against local settings, an added treat. Along with each section comes a lovely introduction to that regions style of cooking. This cookbook is as close as it comes to true home-style Italian cooking.

Consider yourself fortunate to find one of Ada's delightful books on the internet!

Buona cucina!

Ada Boni's Italian Regional Cooking is extraordinary!
Italian Regional CookingWhen I was in college in the sixties, I heard of Ada Boni as the best Italian cookbook writer.Only recently have I begun cooking in any serious way.I found a copy of Italian Regional Cooking at Powell's in Portland, Oregon several months ago.I have fallen in love with Ada Boni, though I fear she is long gone (I searched for an notice of her passing on the internet, but nothing turned up).My wife understands, after a fashion, in part because she loves the results.The recipes are so extraordinarily good - try the Ragu Bolognese, the Napolitano Sauce (with about half the oil though), the osso buco, etc. and see for yourself. Enjoy!

A Wonderful Cookbook
This is my favorite Italian Cookbook. I purchased it 15 years ago and still use it all the time. I was sorry to see it was out of print, as my copy is so worn. This is the real Italian cooking, arranged by the different regions of Italy. Don't expect typical Italian-American fare (spaghetti and meat balls with gallons of tomato sauce, pizza with tons of meat and cheese, etc.). The recipes in this book are spectacular. Some of my favorites include Osso bucco Milanese (braised veal shanks) with saffron risotto, spaghetti with red clam sauce Viareggio, Manzo brasato (a beef roast, slowly braised in red wine with vegetables, served with polenta), and the Abruzzi pasta sauce made with lamb, red sweet peppers and tomatoes (d'Agnello). The recipes are easy to follow. Though the author often asks for fresh tomatoes, we've found that good canned plum tomatoes or crushed tomatoes in puree work fine for these recipes. Although occasionally, an ingredient is not readily obtainable in the U.S., you can usually find suitable substitutes. If you love authentic Old World Italian cooking, this book is well worth having. ... Read more

Product Description
"Easy-to-follow directions and an introduction explaining the cuisines makes this an enlightening as well as a delicious read." DSBooklist ... Read more

Customer Reviews (1)

A solid vegetarian cookbook.
I picked this book up from a bargain bookstor for [money].I figured I couldn't go too wrong.The book is very solid, with a nice introduction to the regions and cuisines of Italy.

Most of the recipes are very simple.There are a few instances where I am unfamiliar with an ingredient, or its simply unavailable in MN.

All in all a very solid, easy recipe book. ... Read more

Product Description

"The trick to cooking is that there is no trick." ––Mario Batali

The only mandatory Italian cookbook for the home cook, Mario Batali's MOLTO ITALIANO is rich in local lore, with Batali's humorous and enthusiastic voice, familiar to those who have come to know him on his popular Food Network programs, larded through about 220 recipes of simple, healthy, seasonal Italian cooking for the American audience.

Easy to use and simple to read, some of these recipes will be those "as seen" on TV in the eight years of "Molto Mario" programs on the Food Network, including those from "Mediterranean Mario," "Mario Eats Italy," and the all–new "Ciao America with Mario Batali." Batali's distinctive voice will provide a historical and cultural perspective with a humorous bent to demystify even the more elaborate dishes as well as showing ways to shorten or simplify everything from the purchasing of good ingredients to pre–production and countdown schedules of holiday meals. Informative head notes will include bits about the provenance of the recipes and the odd historical fact.

Mario Batali's MOLTO ITALIANO will feature ten soups, thirty antipasti (many vegetarian or vegetable based), forty pasta dishes representing many of the twenty–one regions of Italy, twenty fish and shellfish dishes, twenty chicken dishes, twenty pork or lamb dishes and twenty side dishes, each of which can be served as a light meal. Add twenty desserts and a foundation of basic formation recipes and this book will be the only Italian cooking book needed in the home cook's library.

Customer Reviews (81)

carbonara
Quite simply the best carbonara recipe I've tried..It's as traditional as it can get and compared to what we ate in Italy.

Inspirational Italian cuisine
I was searching for a book that would simply present Italian cuisine and a way of preparing some classics, and this book is just that.If you've seen Mario Batali on Molto Mario, you know that the basics are using what is fresh, garlic, and olive oil!

I rarely follow recipes to the letter and use them more to inspire ideas and then I execute with my own twist.This book presents so many wonderful ideas, wonderfully broken down with antipasti, soups-polenta-rice, pastas, entrees.I must say that while I'm impressed with the antipasti and entrees, the soups-poloenta-rice as well as the pastas section could be their own book each entirely.Amazing.

Molto Italiano - Molto Buono!
Another great cookbook from Mario.Have tried the lamb shanks with orange & olives - delish!!Recipes are very easy to follow.This, as with other Mario cookbook, only problem I've encountered: Be careful about the amount of red chili pepper flakes.I like things HOT, but either his chili pepper flakes are MUCH less hot than what we get or he has consistently used tablespoon instead of teaspoon!

mario
This is a book of for the most part simple, excellent make at home recipes.

Great Book For Home Cooks Who Aspire for More
Who is this book for? This book is for folks who are already comfortable with kitchen basics and want to take it to the next level - think amateurs halfway into their Beginner phase looking for a guide to get them to an Intermediate level. If you love food, love the art and challenge of cooking, and are open to trying new things, this is it. The recipes aren't Betty Crooker, but they're not so difficult as to be discouraging and you may learn a thing or two. It's a great first cook book for home cooks who already picked up enough from watching their mom or grandmother cook to get through entry level dishes without breaking a sweat and are now looking to expand their horizons and creativity. Honestly, most of the dishes can be done with entry-level skills and a little time.

Who is this book NOT for? This book is NOT for folks looking for easy, last minute-saves, nor is it for folks looking for "Chef Boyardee Italian." Yes, it says "simple" in the title, but "easy" and "simple" are two different things (though some of the dishes are, indeed, simple as well as easy). Some recipes may take a little bit of planning, and the final product is not what you'd find at your standard corner pizzaria. And if you're scared of seafood, be warned - there's a dazzling array of fish dishes in here, all of them great.

Finally, I've read a couple comments complaining about not being able to find ingredients. I'm sure this is dependent on where you live but I can only think of a small handful of dishes where ingredients were difficult to come by and even then, substitutes are given or are just plain obvious. Between the proliferation of high end grocery stores, farmers markets and ethnic grocery stores, you should be able to find what you're looking for. There's definitely an emphasis on using quality ingredients but to be honest, if you're really interested in making great tasting food, you should be shooting for quality from the get go.
... Read more

Product Description
More than 100 recipes for antipasto, soups, vegetables, meat, fish, pasta, dessert, and other specialties. ... Read more

Product Description
All the classics in lighter versions made with the freshest of ingredients. ... Read more

Customer Reviews (13)

Exceptional Italian Cookbook
I grew up in Westchester County, NY with the same last name as the author, so I was interested in the Italian recipes that may match my mothers cooking. I am second generation full-blooded Italian. I was very pleased with the book in all aspects of food and heritage, and reading about family as well. I enjoy family cookbooks and the author's back story of their personal family life. I have a fine collection of cookbooks from southern, cajun, etc.
Dolores (Mariani) Liucci

One of most frequently used cookbooks
My family loves the recipes in this cookbook and we probably use it weekly.This week we are making 3 recipes from it!It is absolutely my favorite for quick, simply and robustly delicious meals.The recipes are deceptive.Sometimes they look very simple and burst with flavor, sometimes they look complicated and take a mere 30 minutes from start to finish.
I would recommend this cookbook to anyone who likes italian.

The Best Italian-American Cookbook available!
We have purchased and tried many an Italian cookbook but recipe for recipe this one has the best tasting collection.My wife who is not Italian (I am) loves Italian food and when we got the first one of these books she went through it and picked out over thirty recipes to try.Every one of these we tried was excellent and then some.It is rare to get one good recipe from a cookbook, let alone dozens.At the time we purchased our first copy it was a peperback.It is worn out.Also, we have given this cookbook to most of our friends as a gift we we go over to stay.They have all called to thank us for it.

Generally pretty good, but neither great nor definitive
I really think this book doesn't know what it wants to be. There are many excellent recipes, but it seems to fall into the trap of treating Italian food from Italy as normative rather than taking Italian-American cooking on its own terms. I think that mars what could otherwise have been a great book.

That said, it does provide a lot of great historical material about the rise of Italian food in the United States. There are a great many personal stories and historical sidebars that make the book a worthy purchase. A lot of classic Italian-American dishes are included, even meatballs and Sunday gravy (though it's known in this book as Galina's Meat Sauce).

Ultimately there's a dryness to the book that drags it down though, and it's a hard thing to put one's finger on where it comes from. It just doesn't have the personality it needs to pull the job off, though it almost makes up for it in other ways. Maybe it's the emphasis on restaurant cuisine, maybe it's the homogenized voice of both authors, maybe just the subtle bias in favor of the Old Country that doesn't exist in other cookbooks based on Italian American cooking. It's not a bad book, but it isn't the definitive book on the subject. That, it seems, has yet to be written.

Book comes close but misses the target
How does anyone write a cookbook about Italian/American cooking without including scungilli.Without even mentioning the word.Has Mr. Mariani ever cooked in a restaurant.I know he has been a critic but has his food been tested by the writing world.Had he gotten any awards.Has he put his money and his time on the line for his cooking or is he just another home cook who gets praised for who he is and not what he's done.Mr. Mariani seems to have his favorites and ignores other obvious places.Little mention of Lombardi's Pizza and Rao's.Even if he doesn't like these places he has to bow to the public support of these restaurants for over 100 years.But then he doesn't think much of the public because he puts down the international dining guide which uses public recommendations to rate restaurants.Couldn't he stipulate in the beginning of the book that the reader should use kosher salt and not have to say in every recipe "salt, preferably kosher." ... Read more

Product Description
The authors of The Romagnolis' Table present more than two hundred delectable recipes for preparing fish, including fish with pasta, main courses, soups, aspics, mousses, quiches, and others. 20,000 first printing. ... Read more

Product Description
11 X 7 X 1 " ... Read more

Customer Reviews (1)

Essential Cookbook for Italian Recipes
This is a collection of over 100 essential recipes for every kitchen. I love that the emphasis is on fresh LOCAL produce. You don't have to label this "Italian". It is just common sense (or it should be) that the most delicious, nutritious and "green" meals will have the freshest ingredients. This cookbook will help you make the most of seasonal vegetables and herbs as they become available through the year.And because "presentation" has a lot to do with the whole enjoyment of the meal, there are full color, gorgeous photos for every recipe. I swear I can smell this food when I look at the pictures! Stock your kitchen with a bottle of extra virgin olive oil, some risotto rice, durum-wheat pasta and a chunk of Parmigiano Reggiano Parmesan cheese and you are ready to rock 'n roll with this excellent cookbook. ... Read more

Product Description
More than 125 recipes for delicious, easy-to-prepare hearty meals, all reflecting the flavorful, healthful cuisine of Mediterranean Italy, includes Pork Palermo, Chicken Cacciatora, and Lasagne with Smoked Salmon, among other main courses. 35,000 first printing. ... Read more

Customer Reviews (2)

Italian Classics in One Pot
Excellent service, prompt delivery, excellent condition
as described, packaged well.
Would use again.

Tasty, Easy Italian -- A Hit at Our House!
ITALIAN CLASSICS IN ONE POT is an older book, and one I had never heard of. After trying several recipes, I recommend ITALIAN CLASSICS IN ONE POT to you. It is easily worth the nominal price you will pay to get a used copy shipped to you.

The layout is clean; the recipes are easy to scan and follow. We tried several recipes, and all have been winners. The dishes have been tasty and preparation has been as streamlined as I hoped.

Favorites so far: Roast Chicken Casalinga with Peppers and Olives (p. 36; my husband said that this was the most delicious use of peppers he has ever had); Sausages with Mushrooms and Onions (p. 74; delicious, and took only about 45 minutes).

ITALIAN CLASSICS IN ONE POT is a nice addition to your kitchen bookshelf -- something to pull out when you want a bit of adventure without spending too much time or needing to find any exotic ingredients. ... Read more

Product Description
Simple, fast, and extraordinarily versatile, grilling is the cooking method for today.Almost everything can be prepared on the grill, from shrimp to swordfish, portobellos to polenta.And no wonder: the clear, fresh flavors we love are preserved, fewer added oils are required, and food actually loses fat
as it cooks.

In Italian Grilling, Jean Galton has created more than 70 delicious traditional and new recipes for soups and salads, main dishes, marinades and dressings, and even desserts that combine ease and versatility with the high-flavor, low-fat emphasis we all want.Imagine a vibrant grilled sweet red pepper soup with shrimp; grilled shrimp with a basil mayonnaise; spicy chicken breasts with lemon; succulent baby lamb chops; grilled peaches with sweet ricotta.

In these recipes, the aromatic ingredients that are the essence of Italian cooking--olive oil, basil, garlic, lemons, rosemary, oregano, and thyme--enhance everything from artichokes to crispy pizzas and bruschettas.These are mouthwatering dishes you'll want to make throughout the year. ... Read more

Customer Reviews (1)

Nice book on grilled Italian foodfrom Appetizers through Dessert
A passionate home cook that has been honing her cooking skills for the last 25 years, concentrating on Italian cooking for the last 10 years, writes this review.My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry".

This book is a nice addition to a cookbook collection for those are new to grilled Italian dishes.A cooking teacher and food writer that have been published in Food and Wine, Fine Cooking and Martha Stewart Living wrote this book.The book contains 70 recipes for grilled Italian, or Italian inspired recipes.

The book is subdivided as follows:
1. Appetizers and Soups
2. The Main Course
3. Vegetables and Salads
4. Pizza, Bruschetta & Panini
5. Desserts

The directions for the recipes are well written and easy to follow, even for those that aren't familiar with grilled Italian dishes.The directions are very specific, and very well written and easy to follow.

The grilled pizza recipes are very good, and a reasonable approximation of Italian pizza.The Sweet Grilled Polenta topped with Nectarines is a healthy low fat winning recipe.Because these recipes are prepared on the grill many of them are healthy and/or low in fat.

I think there is something for everyone in this book.If you are new to cooking grilled Italian dishes, this is nice book to get you started to find out if you enjoy them.I would recommend this book to those like Italian food and like to cook on the grill. ... Read more

Product Description
La Vera Cucina Italiana is a classic volume on Italian cooking--the way it's done in Italian home kitchens. The emphasis is on the essential methods and basics that make for a better cook and provides a hands-on approach to cooking. With more than 200 recipes organized by course, each chapter begins with a detailed discussion of ingredients, cooking methods, and the varied regional treatments of the recipes that follow. ... Read more

Customer Reviews (4)

LA Vera Cucina Italiana: The Fundamentals of Classic Italian Cooking
This book not only teaches you about true Italian cooking (not Americanized Italian cooking) but also a lot about cooking in general.There are no missed steps.The author assumes nothing but treats the reader with respect.I may disagree with a few of his assertions but I have to say this book has taught me more about cooking than any other include three of Julia Child's books I own.While it has many recipes it excels in teaching you how to prepare the dishes.Written with a refined passion for the food.LA Vera Cucina Italiana: The Fundamentals of Classic Italian Cooking

Voluminous
Quite an exhaustive volume. Soviero does not assume but explains in detail what the reader should do, how to do it, and why. I'm really impressed!

The way a cookbook should be!
This is hands down, one of the finest cookbooks I have ever used. It teaches, rather than just tossing a bunch of mediocre recipes at you. He explains everything, going over myths, disputes, facts, and modifications one may have to make to the traditional italian ingredients. Not to say his recipes are anything short of marvelous! Everything is authentic and delicious. He even makes sure to point out the area of Italy things are from. A must have!

A must for anyone who truly wants to cook Italian!
I grew up in an Italian restaurant, cooking for my Southern Italian Father.This book has taught me a tremendous amount about seasoning and braising, just to name some examples.The recipes are detailed and well explained.They generally require some time to prepare.However, the result was outstanding in every recipe that I have tried.If you are willing to take a little time to prepare, you will find this book most rewarding.This is not a quick dinner book, but one that explores the true sophistication of Italian cooking.Be sure to try the Osso Buco and Involtine of Veal recipes early on! ... Read more

Product Description
Finally, there's a cookbook series that gives today's busy families a delicious and quick reason to eat and drink at home. Each title also offers special features, including tips and advice on cooking techniques, photography of prepared dishes and ingredients, and buying and serving wines as well as food pairings with favorite wines from around the world, all written by some of today's best food and wine writers. With over 125 original recipes, the only thing left on everyone's mind is--let's eat--and for the adults, salute! Bring a little taste of Italy to your kitchen with over 125 authentic recipes prepared with only the freshest ingredients. Ursula Ferrigno shares her passion and knowledge of Italian cooking with over 17 years of experience as a chef, food consultant, and author. With a simple-to-follow format and fun anecdotes and lively photography, this book will be a must on your kitchen shelf. You'll also find special features on delicatessen foods, how to prepare fast pasta sauces, and tips on Italy's best cheeses. ... Read more

Product Description
Formerly From an Italian Garden, this book published to outstanding reviews is now available in paperback. Barrett has collected more than 200 delicious, healthful dishes that, true to Italian tradition, call for fruits and vegetables prepared by the simplest means possible. 50 line drawings. ... Read more

Customer Reviews (3)

Great cookbook
This is a wonderful book full of information on vegetables and ways to prepare them, as well as simple and delicious recipes that can be built on for more complex cooking. I haven't had bad luck with any of the recipes. I have lots of cookbooks I never look at, but this will be a handy reference guide. I highly recommend it!

Tasty and healthy cooking...
...I bought it a few years ago when I found out that I had high cholesterol and needed to change my eating habits. Being rather passionate about my Italian cooking, I was determined to eat traditional Italian meals. This book allowed me to do that. The recipes are *very* simple and delectable. For example, the white onions in balsamic vinegar takes nearly 0 preparation time but the taste is just incredible. The more rigorous recipes such as veggie broth and the *reason* to make it - risotto, will take some time to prepare, but the steps are clearly laid out, and open to a little interpretation so you can make some of your own choices. Every time I make the wild mushroom risotto (actually, many mushroom risotto) my guests fall in love with it and come back for more. It contains very descriptive methods and the reasoning behind some of the choices of ingredients as well as some anecdotal information on how she discovered some of the recipes. I have truly enjoyed this book, and now I'm worried about what I'm going to do when the book wears out!

Wonderful detailed recipes for terrific rustic Italian meals
I have recommended this book to many friends.The recipes are a wonderful introduction to Italian vegetable cooking.Sometimes she calls for authentic ingredients (like fresh artichoke hearts), but these can readilybe substituted for with available ones (such as canned artichokehearts).

Tied with Moosewood Cooks at Home on my list of most usedcookbooks. ... Read more

Customer Reviews (1)

Exquisite
Altough this is an old publication I keep going back to refer to this fantastic book as it contains very simple to follow recipes of the most famous Italian dishes. The ingredients which are used in the recipes arevery easily available thus avoiding the hassle of figuring out where topurchase certain items. The recipes are all very practical unlike incertain cook books where you don`t use half the recipes. Another feature Ilike about this book is that it is divided according to the specialities ofeach italian region. La cucina Italiana at it`s best. Buon Appetito ! ... Read more

Product Description
What better way to interest your children in cooking than through the food of a nation passionate about good ingredients and sociable mealtimes? Starting with a Pasta chapter, children can cook up a supervised storm with easy recipes such as Spaghetti with Garlic and Herbs. Bread and Polenta ideas include breadsticks and lovely breads such as Sweet Plum Focaccia. Let children make something from the Antipasti, Easy Lunches, and Snacks chapter, or an Entree such as Meatloaf or Easy Sausage and Onion Calzone. To go with those fantastic dinners are Vegetables and Salads. Finally, there are great ideas for Sweets and Ice Cream.*Delicious, easy recipes for grade school children to make with an adult's help.*Written by mother of three Liz Franklin who has taught cookery classes for children.*In the same series as the bestselling Baking with Kids and Cooking with Kids. ... Read more

Product Description
 

Experience the flavors of traditional Italian cooking with Mama Caldesi and her family in their Tuscan country kitchen.  Try over a hundred of her favorite and everyday special occasion recipes that have been tried and tested over the generations and passed down to Katie and Giancarlo Caldesi.




The Italian Mama's Kitchen is a unique feast - tasty recipes and advice on how to get the best from your ingredients combined with charming personal stories from an Italian family's table in times gone by.

 

... Read more

Product Description
Lidia Bastianich, loved by millions of Americans for her good Italian cooking, gives us her most instructive and personal cookbook yet.

Focusing on the Italian-American kitchen—the cooking she encountered when she first came to America as a young adolescent—she pays homage to this “cuisine of adaptation born of necessity.” But she transforms it subtly with her light, discriminating touch, using the authentic ingredients, not accessible to the early immigrants, which are all so readily available today. The aromatic flavors of fine Italian olive oil, imported Parmigiano-Reggiano and Gorgonzola dolce latte, fresh basil, oregano, and rosemary, sun-sweetened San Marzano tomatoes, prosciutto, and pancetta permeate the dishes she makes in her Italian-American kitchen today. And they will transform for you this time-honored cuisine, as you cook with Lidia, learning from her the many secret, sensuous touches that make her food superlative.

You’ll find recipes for Scampi alla Buonavia (the garlicky shrimp that became so popular when Lidia served the dish at her first restaurant, Buonavia), Clams Casino (with roasted peppers and good American bacon), Caesar Salad (shaved Parmigiano makes the difference), baked cannelloni (with roasted pork and mortadella), and lasagna (blanketed in her special Italian-American Meat Sauce).

But just as Lidia introduced new Italian regional dishes to her appreciative clientele in Queens in the seventies, so she dazzles us now with pasta dishes such as Bucatini with Chanterelles, Spring Peas, and Prosciutto, and Long Fusilli with Mussels, Saffron, and Zucchini. And she is a master at teaching us how to make our own ravioli, featherlight gnocchi, and genuine Neapolitan pizza.

The key to her delectable fish and meat cooking is the aromatic vegetables that so often form an integral part of the dish—sole with oregano, vidalias, and tomatoes; tenderloin with potatoes, peppers, and onions; sausages with bitter broccoli. Try her version of scallopine with sautéed lemon slices, garlic slivers, capers, and green olives—you’ll be hooked.

Soups are Lidia’s specialty, particularly hearty bean and pasta soups—meals in themselves. And you can top off a Lidia feast with traditional Italian-American favorites, such as a perfect Zabaglione or cannoli, or one of her own creations—Lemon Delight or Roasted Pears and Grapes.

Laced with stories about her experiences in America and her discoveries as a cook, this enchanting book is both a pleasure to read and a joy to cook from. Amazon.com Review
"Italian-American food--what cuisine is it?" asks Lidia Matticchio Bastianich in Lidia's Italian-American Cooking, a cookbook based on her eponymous PBS TV series. The author of two previous works, La Cucina di Lidia and Lidia's Italian Table, and co-owner of three acclaimed Manhattan restaurants, Bastianich is ideally suited to explore all Italian fare. "Americans fell in love with Italian cooking first," she says, thus enshrining a cuisine born of immigrant adaptation. In celebration of that affection, the book offers over 150 recipes for a wide range of dishes--traditional favorites like Baked Stuffed Shells and Lobster Fra Diavolo as well as personal adaptations such as Scampi alla Buonavia and canneloni made with roasted pork and mortadella. These easily done dishes benefit from Lidia's subtle polishing; fans of her foolproof palate and her direct yet relaxed approach to Italian cooking will welcome the book.

In chapters that reflect the courses of a traditional Italian meal, from antipasti through soups, pasta and risottos, and dolci, Lidia presents a wealth of good everyday eating. In addition to exemplary renditions of Italian-American favorites, Lidia offers "new" Italian regional dishes, such as Long Fusilli with Saffron, Mussels, and Zucchini. Soups, a Lidia specialty, are enticingly represented with the likes of Potato, Swiss Chard, and Bread Soup. And of course there are splendid dolci--favorites like Ricotta Cheesecake, but also treats like San Martino Pear and Chocolate Tart. Throughout, Bastianich provides useful sidebars, such as one on scallopine, and fully illustrated technical instruction, detailing, for example, the best way to stuff a veal chop. With color photos of the mouthwatering dishes, tips, and other cooking insights, the book is a valuable guide to an oft-debased fare finally given its due. --Arthur Boehm ... Read more

Customer Reviews (62)

lidia's italy I love you
Thank you Lidia for writing the cookbook I bought used over Amazon.com
I actually bought 2 books and gave one to my son as i saw you cooking with
your son on pbs. I can cook with your book because i love your choices and the
simple earthy way you put your selections together. I really am using your book
for my husband and I. Today we are traveling to see my father inlaw, i am cooking
and we are taking dinner with us to deliver.We will dress up and serve.
I designed a dress from a vintage curtain and won a hat challenge, i will wear my dress
and hat, my husband will wear a long tail tux.
My husband helped me select and do the shopping
for:
Braised Pork Chops with savory Cabbage
Tangy skillet turnips and potatoes.
Blood orange and red onion salad

Yummy !Thank You Lidia !

I Love This Cookbook!
I have made many of the recipes in this cookbook.The directions are clear and each one has tasted wonderful!Of all the Italian cookbooks I've owned over the years, this one is my absolute favorite!

Best Italian Cookbook I Own!!!!
I love this cookbook!I have prepared many of the recipes and everything has been exceptional.Her instructions are PERFECT and if you follow them, you are sure to turn out some really special meals.

One of my favorite cookbooks!
I admit to having a cookbook problem...I can't stop buying them!I have over 300 cookbooks and almost half of them are Italian cookbooks.So, when I say that this is one of my favorites, that's saying something!I've done so many recipes from this book and all have been winners.The sauces are wonderful, the antipasti and the desserts.Her descriptions of the dishes are always fun to read and her recipe writing is consistently clear & thorough.I can always trust that I'll get good results from her recipes.Please give this one a try!It's wonderful!Buon appetito!

Lida's Italian American Kitchen
I have wanted one of her books for years. Do yourself a favor and get this book. Start on page one and start cooking.You will not be sorry. ... Read more

Product Description
Recipes for easily accessible, fresh-from-the-garden Italian food from a Calabrian native and "bountiful good cook" (The Atlantic).At the tip of Italy's "boot" lies Calabria. It is a beautiful, mountainous region populated by fishermen and small farmers. Rosetta Costantino grew up in this rugged landscape—her father a shepherd and wine maker and her mother his tireless assistant.

When her family immigrated to California, they re-created a little Calabria on their property, cooking with eggplant, tomatoes, and peppers from their garden, fresh ricotta made from scratch, and pasta fashioned by hand. A frugal people, Calabrians are master preservers, transforming fresh figs into jam, canning fresh tuna in oil, and sun-drying peppers for the winter.Now Rosetta shares her family's story and introduces readers to the fiery simplicity of Calabrian food. The first cookbook of a little-known region of Italy, My Calabria celebrates the richness of the region's landscape and the allure of its cuisine. This is a cookbook for our time: a reminder of how ingenious and resourceful cooks can create a gorgeous local cuisine. 100 color photographs ... Read more

Customer Reviews (1)

Finally! An authentic & excellent cookbook for Calabrian cooking.
I've been searching for a cookbook and travel book with Calabrian roots for so long. Many books are 'Southern Italian' but only delve into the well-known Neopolitan recipies. I am a first-generation Italian-American, whose parents immigrated from Calabria so when I saw these recipes in print I almost cried. Very authentic and fun to see the dialect in there too. The history, stories, recipes and photos are outstanding. Thank you for writing this book. Finalmente! p.s. note to author on the 'Peaches' dessert, you can get Alkermes liquor flavoring in the states, Torre Products in New York carries it. I believe they are in Brooklyn and ship. And if you are reading this wondering if you should buy this book, don't hesitate. I bought a few copies for family to pass on our roots and recipes. ... Read more

Product Description

Product Description
115 distinctive recipes introduce the cheeses, herbs, and other essential ingredients that make Italian cuisine unique. ... Read more

Customer Reviews (1)

A Nice way to put some Italian spice in your life
Nice recipes that are easy to understand.It is nice to be able to find recipes that make vegertarian diets interesting and tasty. ... Read more