Lidia's The Art of Pasta
An Italian Cookbook
-
- $29.99
-
- $29.99
Publisher Description
The ultimate pasta cookbook; 100+ authentic Italian recipes, from the bestselling author, television icon, and "doyenne of Italian cooking” (The New York Times).
No one knows pasta like Lidia Bastianich. Through her bestselling cookbooks and award-winning television programs, she has introduced generations of home cooks to the wonders of Italy’s greatest export. Now, for the first time, she has compiled her decades of expertise into one authoritative volume: the definitive book on pasta.
An utterly indispensable resource for every kitchen, Lidia’s The Art of Pasta is a one-stop guide to pasta in every form, from Old World classics like Ricotta Gnocchi and cacio e pepe to Italian American favorites like Manicotti and Lasagna Napoletana.
Recipes include:
•Spaghetti with Lobster Sauce
•Pumpkin Ravioli with Butter and Sage
•Bucatini all'Amatriciana
•Italian Mac and Cheese
•Spaghetti and Meatballs
•Trenette with Pesto Genovese
•Fettucine Alfredo
Through more than a hundred simple, perfect recipes, Lidia showcases pastas of all kinds—both fresh and dried, stuffed, baked, and sauced; in soups and pasta salads; plus, of course, directions for making fresh pasta doughs and sauces at home. The one-stop guide to all things pasta, the book is filled with simple, authentic, flavor-forward Italian dishes that the whole family will love. Tutti a tavola a mangiare!
PUBLISHERS WEEKLY
Writing that pasta is "like having a blank slate to cook with," Bastianich, the Emmy Award–winning host of Lidia's Kitchen, exudes enthusiasm in this valuable compendium of more than 100 recipes cowritten with her daughter (with whom she previously collaborated on Lidia's Mastering the Art of Italian Cuisine). A chapter on tomato sauces covers the classics, such as marinara, amatriciana, and alla vodka, followed by a chapter on vegetable-forward dishes, which notes that authentic Italian recipes generally feature a "higher ratio of vegetables to pasta than in the U.S." Seafood pastas include linguine with clam sauce, while meaty dishes run the gamut from familiar spaghetti and meatballs to duck sauce paired with bigoli, a thick noodle with a "great mouthfeel." Other sections cover filled pastas, baked pastas, and gnocchi variations. A final chapter on fresh pasta offers instructions for mixing dough by hand or in a food processor with several types of flour. Personal anecdotes and handy tips—including a recommendation to use both domestic and aged pecorino in cacio e pepe—round things out. Much of the dicing and prep work appears within the ingredient lists, making some recipes seem breezier than they will be in execution, but Bastianich is a capable instructor and provides step-by-step illustrations when necessary. Italophiles will relish this essential guide.
