From the beloved and bestselling ambassador for Italian culinary traditions in America, the ultimate master class: the beautifully produced definitive guide to Italian cooking--everything from ingredients to techniques to tools, plus 400 delectable recipes. Teaching has always been Lidia's passion and in this magnificent book she gives us the full benefit of that passion, and of her deep and comprehensive understanding of what it takes to create delicious Italian meals. Readers will learn all the techniques needed to master Italian cooking; and the full range of common ingredients--meats and fish, vegetables and fruits, grains, spices and condiments--and how to buy, store, clean, and cook with them. The 400 recipes run the full gamut from classics like Risotto alla Milanese and Tagliatelle with Wild Mushroom Sauce to Lidia's always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli. She gives us a comprehensive guide to the tools every kitchen needs to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for traveling in Italy and dining there. There is no other book like this one--it is the one book on Italian cuisine that every cook and every kitchen will need.

Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to be a Great Italian Cook

Cookbooks, Food & Wine

Bastianich, Lidia Matticchio

Manuali, Tanya Bastianich

Cooking Education & Reference

Appetite by Random House

Product Description 
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.\nLidia 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.\nThese are just a few of the delectable dishes that fill this essential book of recipes:\n• Spinach, Bread, and Ricotta Frittata\n• One-Pan Chicken and Eggplant Parmigiana\n• Roasted Squash and Carrot Salad with Chickpeas and Almonds\n• Penne with Cauliflower and Green Olive Pesto\n• Balsamic Chicken Stir-Fry\n• Skillet Lasagna\n• Braised Calamari with Olives and Peppers\n• Beer-Braised Beef Short Ribs\n• Apple Cranberry Crumble\nSome 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!" 
 About the Author 
LIDIA MATTICCHIO BASTIANICH is the author of fifteen previous cookbooks and the Emmy Award-winning host of public television's 
Lidia's Kitchen, which also airs internationally. She is also a judge on 
Junior 
MasterChef Italy and Italy's highly rated daily program 
La Prova del Cuoco. Lidia owns Felidia, Becco, and several other restaurants, and is a partner in the acclaimed Eataly. TANYA BASTIANICH MANUALI is integrally involved in the production of Lidia's Public Television series as an owner and executive producer of Tavola Productions, and is active daily in the family restaurant business. She oversees the production and expansion of LIDIA'S food line alongside her husband, Corrado, and has coauthored several cookbooks with her mother, and one with her brother, Joe. 
 Excerpt. © Reprinted by permission. All rights reserved. 
Mezzi Rigatoni with Raw Tomato Sauce 
 Mezzi Rigatoni al Pesto di Pomodoro Crudo\nSERVES 6 • This is another recipe that is really just a starting point for your creativity and what you have on hand. You can use any type of tomatoes, as long as they are ripe and juicy and at room temperature. You can also add other vegetables, some grated zucchini or a few handfuls of baby spinach or kale. Also feel free to toss in some protein, like leftover cooked shrimp, roast chicken, or pork, or a can of tuna. When you chop the tomatoes, make sure to scrape the juices from the cutting board into the serving bowl along with them, that’ll be the flavor base for this easy, uncooked sauce.\nActive Time: 25 minutes 
 Total Time: 25 minutes\nKosher salt 
 1 pint grape tomatoes, halved 
 Peperoncino flakes 
 1 pound mezzi rigatoni 
 1 cup loosely packed fresh basil leaves 
 1/2 cup loosely packed fresh Italian parsley leaves 
 2 garlic cloves, grated or finely chopped 
 1/3 cup extra-virgin olive oil 
 8 ounces fresh mozzarella, cut into 1/2-inch chunks 
 3/4 cup freshly grated Grana Padano\nBring a large pot of salted water to a boil for the pasta. Chop tomatoes into 1/2-inch pieces and add them and their juices to a serving bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon peperoncino. Toss, and let sit while you cook the pasta.\nAdd the pasta to the boiling water. Meanwhile, combine the basil, parsley, and garlic in the work bowl of a mini–food processor. Pulse to make a chunky paste. With the machine running, add the olive oil to make a smooth pesto. Add to the tomato mixture, and toss. When the pasta is al dente, remove with a spider to the bowl with the tomatoes, and toss well. Add the mozzarella and grated Grana Padano and toss well again. Season with salt if needed, toss again, and serve.\nBeer-B

Lidia's a Pot, a Pan, and a Bowl: Simple Recipes for Perfect Meals: A Cookbook

Cooking Methods

Knopf

See the best price to sell, buy, or rent books by Manuali, Tanya Bastianich. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Manuali, Tanya Bastianich