Lidia's Italy in America

October 15, 2011
Beloved cooking doyenne and successful restaurateur once again teams up with her daughter Tanya to present a cornucopia of regional Italian food. In Bastianich's (Lidia Cooks from the Heart of Italy, 2009, etc.) latest cookbook--the companion volume to her forthcoming TV series exploring Italian-American communities--her warm, welcoming demeanor permeates the more than 175 "lovely, lusty" recipes. Using nine categories, covering everything from hot and cold antipasti dishes to Zuppe, Meat, Poultry and Seafood, to a generous selection of nearly two-dozen delectable dessert ideas, Bastianich showcases the heritage she proudly wears on her sleeve. While many of these recipes could be considered basic dinner-table staples, she distinguishes the versions in this volume with regional profiles of the artisans who bring their American restaurants and food stores alive with authentic Italian cuisine. Recipes that feature antipasti from the Bronx, artichokes from Northern California and New England's Halibut and Boston Cream Cakes are as alluring as the stories and generous photographs that accompany them. There's even a section on Chicago versus New York–style pizza. A cake-heavy dessert section includes traditional almond paste–based Italian Rainbow Cookies, Spumoni, Tiramisu and an enterprising Blueberry Frangipane Tart. And be sure to read up on how to make your own Limoncello liqueur. This substantial collection furthers Bastianich's tradition of bringing Italian culture to American tables by way of mouthwateringly hearty cuisine.

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May 1, 2011

Five of restaurateur Bastianich's first six cookbooks were companions to nationally syndicated public television series, and her next follows suit (look for the series in fall 2011). Here, she joins with her daughter to explore Italian American cuisine. Muffaletta sandwiches from New Orleans? New York's Neapolitan pizza crust? Will sell lots; with a 150,000-copy first printing.

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