This title is not available in our membership service

We’re working with the publisher to make it available as soon as possible.

Request Title
After taking us on journeys into her own kitchen and into kitchens across Italy, Lidia Bastianich now invites us on a road trip into the heart of Italian American cooking today. Traveling around the United States, Lidia visits Italian American communities that created something new out of the recipes passed down from their ancestors.
Published: Alfred A. Knopf on
Read on Scribd mobile: iPhone, iPad and Android.
Availability for Lamb with Roasted Peppers by Lidia Bastianich
Available for free
    I'm extremely critical of cookbooks, finding little other than avarice in them. I usually feel that the author has written a quick sell, duping people into paying money for reheated leftovers of other cookbooks.

    When I began this book, I went in highly skeptical, even though I actually hold Lidia Bastianich in high regard based upon her excellent show, and the celebration of both authentic Italian cookery as well as the recognition that while Italian-American cookery isn't the same thing, it's of equal stature, if not of age. This book is an excellent resource, even the pasta section by itself is worth it. Will you find bizarre, cutting edge recipes? No, that's not the point. Will you find recipes carted directly off the boat by grandma? No, it's not trying to do that, although she will make frequent references to how these recipes evolved from the originals, and explain what small changes you could make to make it the traditional Italian one.

    If you've ever made an "authentic" Italian recipe, only to realize it really wasn't what you were hoping for, you probably wanted the version in this book. Highly Recommended.more
    Lydia Bastianich has made a career out of interpreting Italian food for Americans. This cookbook, companion to a television show, explores how Italian food was recreated and changed in the United States. Scattered among the recipes are two- or three-page sections that talk about specific Italian-American enclaves in various cities across the US, as well as focusing on specific dishes. The recipes all look delicious, although holiday cooking has prevented me from trying anything more than the chicken tetrazzini, although I made it with leftover turkey instead of chicken.If you're a fan of Italian food, as I am, then don't miss this cookbook.more

    Reviews

    I'm extremely critical of cookbooks, finding little other than avarice in them. I usually feel that the author has written a quick sell, duping people into paying money for reheated leftovers of other cookbooks.

    When I began this book, I went in highly skeptical, even though I actually hold Lidia Bastianich in high regard based upon her excellent show, and the celebration of both authentic Italian cookery as well as the recognition that while Italian-American cookery isn't the same thing, it's of equal stature, if not of age. This book is an excellent resource, even the pasta section by itself is worth it. Will you find bizarre, cutting edge recipes? No, that's not the point. Will you find recipes carted directly off the boat by grandma? No, it's not trying to do that, although she will make frequent references to how these recipes evolved from the originals, and explain what small changes you could make to make it the traditional Italian one.

    If you've ever made an "authentic" Italian recipe, only to realize it really wasn't what you were hoping for, you probably wanted the version in this book. Highly Recommended.more
    Lydia Bastianich has made a career out of interpreting Italian food for Americans. This cookbook, companion to a television show, explores how Italian food was recreated and changed in the United States. Scattered among the recipes are two- or three-page sections that talk about specific Italian-American enclaves in various cities across the US, as well as focusing on specific dishes. The recipes all look delicious, although holiday cooking has prevented me from trying anything more than the chicken tetrazzini, although I made it with leftover turkey instead of chicken.If you're a fan of Italian food, as I am, then don't miss this cookbook.more
    scribd