Lidia's a Pot, a Pan, and a Bowl
Simple Recipes for Perfect Meals: A Cookbook
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- ¥1,500
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- ¥1,500
発行者による作品情報
From the beloved TV chef and best-selling author—her favorite recipes for flavorful, no-fuss Italian food that use just one pot or pan (or two!). The companion cookbook to the upcoming public-television series Lidia’s Kitchen: Home Cooking.
Lidia Bastianich—"doyenne of Italian cooking" (Chicago Times)—makes Italian cooking easy for everyone with this new, beautifully designed, easy-to-use cookbook. Here are more than 100 homey, simple-to-prepare recipes that require fewer steps and fewer ingredients (not to mention fewer dirty pots and pans!), without sacrificing any of their flavor.
These are just a few of the delectable dishes that fill this essential book of recipes:
Spinach, Bread, and Ricotta FrittataOne-Pan Chicken and Eggplant ParmigianaRoasted Squash and Carrot Salad with Chickpeas and AlmondsPenne with Cauliflower and Green Olive PestoBalsamic Chicken Stir-FrySkillet LasagnaBraised Calamari with Olives and PeppersBeer-Braised Beef Short RibsApple Cranberry Crumble
Some of them are old favorites, others are Lidia's new creations, but every one represents Italian food at its most essential—guaranteed to transport home cooks to Italy with a minimum of fuss and muss. "Tutti a tavola a mangiare!"
PUBLISHERS WEEKLY
"In many ways, making a one-or-two-pot meal is cooking at its basic level, but also at its most diverse," writes TV host and restaurateur Bastianich (Felidia) of the premise behind her excellent latest collection. The Italian cooking doyenne proves this with a sweeping selection of simple yet delectable recipes, more than a few of which call for less than six ingredients. To skip an all-day affair in the kitchen, Bastianich gives specific pointers about which dishes can be done in an electric pressure cooker, such as her boiled beef salad and lentil and pasta soup. Lasagnas are made with bread or no-cook noodles to save time and to provide leftovers aplenty on busy weeknights, while an expansive offering of soups—such as her endlessly riffable minestrones for summer and winter—can be frozen to solve the perennial dilemma of "those last-minute, unplanned situations." Lots of practical whys and wherefores are in recipe headnotes, including the 30-minute salting of salad-bound raw carrots and celery root (to keep them crisp), and how the roasting of vegetables and sausage adds depth to her later mixed seafood bake. Steered by Bastianich's sure hand and heavy on flavor, this will make a solid addition to any cookbook shelf.
