Felidia
Recipes from My Flagship Restaurant: A Cookbook
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- ¥2,400
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- ¥2,400
発行者による作品情報
The beloved chef and best-selling author shares, for the first time, the timeless recipes that have made her flagship restaurant, Felidia, a New York City dining legend for almost four decades.
Ever since it opened its doors on Manhattan’s Upper East Side in 1981, Felidia has been revered as one of the best Italian restaurants in the country. In these pages, Lidia and longtime Executive Chef Fortunato Nicotra share 115 of the recipes that capture the spirit of the Felidia menu past and present. From pastas and primi to appetizers and meats, and from breads and spreads to sides and soups, these are some of Lidia’s absolute favorite dishes, lovingly adapted for home cooks to re-create in their own kitchens.
Here are recipes for old-school classics such as Pasta Primavera and Linguine with White Clam Sauce and Broccoli. Contemporary favorites include Pear and Pecorino Ravioli, Chicken Pizzaiola, Short Ribs Braised in Barolo, and Eggplant Flan with Tomato Coulis. Exquisite dessert recipes include Warm Nutella Flan, Open Cannolo and Limoncello Tiramisù, while Passion Fruit Spritz and Frozen Peach Bellini come from the restaurant’s lively bar. Felidia is a beautifully illustrated, full-color cookbook that takes readers behind the scenes of the restaurant’s storied history and is filled with the same warmth and hospitality that are the hallmark of all of Lidia’s cookbooks. It’s the next-best thing to enjoying an evening out at this award-winning eatery!
PUBLISHERS WEEKLY
In her predictably solid 14th cookbook (after Lidia's Celebrate Like an Italian), TV host Bastianich serves up homey dishes from her first restaurant Felidia, which serves Northern Italian fare on New York's Upper East Side. As she proudly points out in a frank introduction, staying open for 37 years is no small feat (after opening the restaurant in 1981, her husband grew depressed, and she "was sorrowful, exhausted, and terrified that we might lose everything"). Included are dishes that have remained on the menu since the first night, such as whole roasted branzino with sweet onions and tomatoes, and palacinke cr pes (adapted from a recipe originating in what is now Croatia, where she was born). In 1996, Bastianich handed the reins to Nicotra, a native Sicilian educated in Turin, who contributes, among many other dishes, broccoli rabe with roasted butternut squash and ricotta, and an eggplant flan that reworks pasta alla Norma. Some recipes feel only tangentially Italian, such as salmon in a mustard and cream sauce or poussins with beer, maple syrup, and balsamic glaze. Bastianich worked in a bakery as a teenager, and here she offers such recipes as a blueberry and apricot frangipane tart. While some recipes from this influential restaurant may feel familiar, they are certainly spot-on in a collection that will delight Bastianich's many fans.
