Product Description

Lidia Bastianich describes cooking of her native Istria as 50 percent Italisn, 35 percent Yugoslavian, and the rest mixed German and Hungarian. She introduced this unnique cuisine to New York in her acclaimed restaurant, Felidia, and now she makes it available to everyone in a cookbook that is as warm and inviting as the country that inspired it. 25 black-and-white and 16 pages of full-color photograph.

Product Details

• Amazon Sales Rank: #522283 in Books
• Published on: 1990-11-01
• Released on: 1990-11-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 288 pages

From Library Journal
Bastianich is a co-owner (with her husband) and chef of New York's Felidia Ristorante, Jacobs a food journalist and restaurant reviewer; together they have written a remarkable book. Part memoir, part cookbook, it showcases Bastianich's unique cuisine, which is at heart Italian but influenced by Yugoslavian, German, and Hungarian cooking. The text is both intensely personal, with evocative reminiscences of growing up in Istria or of the origins of the various dishes, and knowledgeable and wide-ranging, with discussions of ingredients and difficult techniques and informed wine suggestions. Highly recommended.
Copyright 1990 Reed Business Information, Inc.

Review
"America’s most passionate and talented Italian cook has produced a masterful book–bursting with personal and supremely useful recipes. Here is the essence of Istrian culture distilled into a unique volume. Lidia, you are wonderful. Mille grazie!"
-Anthony Dias Blue


From the Trade Paperback edition.

From the Publisher
The owner of New York's celebrated Felidia presents a collection of over 120 simple but sophisticated recipes from the cuisine of her native Istria, spiced with tidbits of history and tradition and seasoned with warm family memories.

B & W and full-color photographs throughout