Book
Lidia's Mastering the Art of Italian Cuisine : everything you need to know to be a great Italian cook / Lidia Matticchio Bastianich with Tanya Bastianich Manuali.
From the beloved and bestselling ambassador for Italian culinary traditions in America, the ultimate master class: the beautifully produced definitive guide to Italian cooking. Lidia introduces us to 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.
Record details
- ISBN: 9780449016220 (hardcover) :
- Physical Description: xiii, 461 pages : illustrations ; 27 cm
- Publisher: [Vancouver, British Columbia] : Appetite by Random House, [2015]
- Copyright: ©2015
Content descriptions
| General Note: | Includes index. |
Search for related items by subject
| Subject: | Cooking > Italy. Cooking, Italian. |
| Genre: | Cookbooks. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Stroud Branch | 641.5945 Bas | 31681002809077 | NONFIC | Available | - |
- Random House, Inc.
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.
