Product Description

The best-loved and most-admired of all America’s television cooks today, Lidia Bastianich, now gives us her most generous, instructive, and creative cookbook. The emphasis here is on cooking for the family, and her book is filled with unusually delicious basic recipes for everyday eating Italian-style, as well as imaginative ideas for variations and improvisations.

Here are more than 200 fabulous new dishes that will appeal both to Lidia’s loyal following, who have come to rely on her wonderfully detailed recipes, and to the more adventurous cook ready to experiment.

• She welcomes us to the table with tasty bites from the sea (including home-cured tuna and mackerel), seasonal salads, and vegetable surprises (Egg-Battered Zucchini Roll-Ups, Sweet Onion Gratinate).

• She reveals the secret of simple make-ahead soup bases, delicious on their own and easy to embellish for a scrumptious soup that can make a meal.

• She opens up the wonderful world of pasta, playing with different shapes, mixing and matching, and creating sauces while the pasta boils; she teaches us to make fresh egg pastas, experimenting with healthful ingredients–whole wheat, chestnut, buckwheat, and barley. And she makes us understand the subtle arts of polenta- and risotto-making as never before.

• She shares her love of vegetables, skillet-cooking some to intensify their flavor, layering some with yesterday’s bread for a lasagna-like gratin, blanketing a scallop of meat with sautéed vegetables, and finishing seasonal greens with the perfect little sauce.

• She introduces us to some lesser-known cuts of meats for main courses (shoulders, butts, and tongue) and underused, delicious fish (skate and monkfish), as well as to her family’s favorite recipes for chicken and a beautiful balsamic-glazed roast turkey.

• And she explores with us the many ways fruits and crusts (pie, strudel, cake, and toasted bread) marry and produce delectable homey desserts to end the meal.

Lidia’s warm presence is felt on every page of this book, explaining the whys and wherefores of what she is doing, and the brilliant photographs take us right into her home, showing her rolling out pasta with her grandchildren, bringing in the summer harvest, and sitting around the food-laden family table. As she makes every meal a celebration, she invites us to do the same, giving us confidence and joy in the act of cooking.

Product Details

• Amazon Sales Rank: #3977 in Books
• Brand: Random House
• Published on: 2004-11-23
• Released on: 2004-11-23
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 448 pages

Features

• ISBN13: 9781400040353
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

Amazon.com Review
Warm and calmly authoritative, Lidia Bastianich has won the trust of many cooks, who also devour her TV shows and books including Lidia's Italian Table and Lidia's Italian-American Kitchen. Lidia's Family Table also presents homey Italian fare--savory dishes like Cauliflower Soup with Poached Garlic Purée; Potato, Leek, and Bacon Ravioli; Skillet Green Beans with Gorgonzola; and Grilled Tuna Rollatini Under Tomato-Lemon Marinade--over 200 recipes in all. But Family Table is equally about technique; readers will find it crammed with instructive asides like "Using 'Pasta Water' to Make a Quick Sauce" (the water's starchiness can add body to sauces) and "Reduced Wine Vinegar for Vegetables" (heat-concentrated vinegar makes a deliciously mellow seasoning).

But the teaching doesn't stop there. Bastianich's discussions of risotto and polenta are particularly good (when preparing risotto, for example, the liquid must simmer for the dish to become properly toothsome), while a section on quick skillet sauces, like one made with sausage, onions, and fennel, will get many readers to the kitchen pronto. Bastianich also offers advice for preparing lesser-known yet attractive meat cuts like shoulder and butt, as well as quick-take recipes for the likes of whole corn cooked in tomato sauce and eggplant with scrambled eggs. The Bastianich approach also applies to the dessert section, which offers simple fruit-based sweets like Fig Focaccia, and Crostata with Poached Apricots and Pignolala. (Included, too, are a number of simple strudel recipes, a bow to the cooking of Istria, Bastianich's birthplace.) Color photos make succinct technical points as well as showing Lidia's extended family at table and very much in action. --Arthur Boehm

From Publishers Weekly
Starred Review. Fans will appreciate this companion book to Bastianich's latest PBS series of the same name (after Lidia's Italian-American Kitchen), and it may win her some new admirers as well. It presents the food Bastianich prepares at home for her large family (which includes children, grandchildren, siblings and her 80-plus-year-old mother and her companion, who live upstairs), but it's also proof that home cooking need not be oversimplified, with plenty of projects for those who relish a challenge. There are also many photographic illustrations offering gentle guidance to readers attempting Grilled Tuna Rollatini under Tomato-Lemon Marinade, or Pasticciata Bolognese. Elegant recipes, such as Fresh Pear and Pecorino Ravioli, are sprinkled throughout, but the majority are for hearty dishes that lend themselves to serving family-style, like Zucchini and Country Bread Lasagna with day-old bread in place of pasta and Braised Beef Shoulder Roast with Venetian Spice, which incorporates cinnamon and coffee beans. As testament to both Bastianich's creativity and the endless supply of good food from Italy, there are authentic, unusual treasures here, like Riso Sartù, which packs risotto into molds for individual towers. Bastianich is also generous with clever tips and brainstorms: Why not use poached garlic purée for those with delicate digestion, or poach corn on the cob in tomato sauce? The range is impressive, the flavors strong. It's enough to make readers clamor to be adopted into the Bastianich clan. 85 color photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From the Inside Flap
The best-loved and most-admired of all America's television cooks today, Lidia Bastianich, now gives us her most generous, instructive, and creative cookbook. The emphasis here is on cooking for the family, and her book is filled with unusually delicious basic recipes for everyday eating Italian-style, as well as imaginative ideas for variations and improvisations.

Here are more than 200 fabulous new dishes that will appeal both to Lidia's loyal following, who have come to rely on her wonderfully detailed recipes, and to the more adventurous cook ready to experiment.

• She welcomes us to the table with tasty bites from the sea (including home-cured tuna and mackerel), seasonal salads, and vegetable surprises (Egg-Battered Zucchini Roll-Ups, Sweet Onion Gratinate).

• She reveals the secret of simple make-ahead soup bases, delicious on their own and easy to embellish for a scrumptious soup that can make a meal.

• She opens up the wonderful world of pasta, playing with different shapes, mixing and matching, and creating sauces while the pasta boils; she teaches us to make fresh egg pastas, experimenting with healthful ingredients–whole wheat, chestnut, buckwheat, and barley. And she makes us understand the subtle arts of polenta- and risotto-making as never before.

• She shares her love of vegetables, skillet-cooking some to intensify their flavor, layering some with yesterday's bread for a lasagna-like gratin, blanketing a scallop of meat with sautéed vegetables, and finishing seasonal greens with the perfect little sauce.

• She introduces us to some lesser-known cuts of meats for main courses (shoulders, butts, and tongue) and underused, delicious fish (skate and monkfish), as well as to her family's favorite recipes for chicken and a beautiful balsamic-glazed roast turkey.

• And she explores with us the many ways fruits and crusts (pie, strudel, cakes, and toasted bread) marry and produce delectable homey desserts to end the meal.

Lidia's warm presence is felt on every page of this book, explaining the whys and wherefores of what she is doing, and the brilliant photographs take us right into her home, showing her rolling out pasta with her grandchildren, bringing in the summer harvest, and sitting around the food-laden family table. As she makes every meal a celebration, she invites us to do the same, giving us confidence and joy in the act of cooking.

Customer Reviews

Great Source for Norhtern Italian Home Cooking. Buy It.
`Lidia's Family Table' is Lidia Matticchio Bastianich' fourth book and probably the 826th book on Italian cuisine published in English in the last 50 years. The book fully comes up to expectations of quality, given the very experienced team of Bastianich, editor Judith Jones, and publisher Alfred A. Knopf. So, why do we want to add another book on Italian cuisine, this book, to our collection?

The first part of the answer is that the book follows in the footsteps of Jacques Pepin's latest book where a prominent culinary writer / educator is writing about what they cook at home. And, they write about it in a way that makes it exceptionally useful for the amateur home cook. This means the book may be more useful to us than the first, a study of the cooking heritage of northeastern Italy based in Bastianich' homeland of Istria, near Trieste and Venice. Or the second, which is Lidia's survey of Italian cooking in general, or her third, which is her survey of `Italian-American' cuisine. Since reviewing this third book, I have read and reviewed several other books on `Italian-American' cuisine and I find Bastianich' work to easily lead the pack in overall quality of recipes.

Our current subject does not bill itself as `easy' or `fast' cooking, only as 'everyday cooking at home'. This seems to be a much more satisfying and realistic target for an author of good recipes. Since the fast cooking cookbook field is so crowded and so well dominated by Rachael Ray, why not do what you know best rather than trying to buy into a trend. This book is also not billed as being authentic anything. While a really excellent implementation of Italian cooking principles, there is no claim that these recipes come from anywhere but Ms. Bastianich' own imagination. And, I have absolutely no problem with this. The quality of a recipe is not in its pedigree as it is in the quality of the preparation and in the presentation of the technique. While this is all `home cooking', I suspect from the description of the work which went into the creation of the book that many of the dishes were created for the book or were borrowings from traditional recipes. But, this also doesn't matter.

One background fact about the book that may matter is that Ms. Bastianich is very true to her roots in both her creations and in her borrowings. That means that most of the recipes in this book are closer to the northeastern Italian terroir than they are to Rome, Naples, Apulia, or Sicily, the fountainhead of most `Italian-American' cuisine. This immediately makes the book more interesting than other recent offerings from southern Italian scions, Frank Pellegrino and Rocco DeSpirito. This means that Lidia's recipes are very heavily into meals based on rice, corn and fresh pasta than on dry pasta and tomato sauces. The most striking evidence of the influence from central Europe and Vienna is the excellent section on strudel recipes. This is the real deal, as Ms. B. gives us an excellent recipe and photo demonstration on how to make homemade strudel dough. Before you gasp in dismay, let me say that strudel dough as she describes it has more in common with thin pizza dough than the daunting thought of phyllo dough, which is often used as a substitute for strudel dough. I have used phyllo to make strudel and I am not happy with the result. So, I am tickled to find an expert presentation of strudel making for amateurs. The recipes are not even limited to apple strudel. The book covers strudel made from squash and cranberries plus a strudel purse done with prune and ricotta filling.

The blurb under the title on the dust jacket makes a point of saying that a major feature of the book is in `ideas for variations and improvisations'. I am very happy to say that this book does an excellent job of providing these suggestions where they are appropriate without straining the style as may have been done in the generally very good book, `Nightly Specials' is written by Michael Lomonaco. The notion of variations takes several different shapes in Lidia's book. The simplest and most obvious is in the discussion of a sauce which follows up with a list of all the types of pasta or other applications to which the sauce can be applied. A second kind of variation is demonstrated in the very first series of recipes for mackerel cured in olive oil. The series begins with a simple recipe for the cured mackerel, followed by applications of cured mackerel in a red onion salad, a bruschetta of cured mackerel and beans, and a mackerel and tomato salad. Leftovers, anyone?

In addition to the tutorial on strudel, the book contains an excellent lesson on making fresh pasta, including a large number of variations on the shapes of the finished noodles. The lessons on the strudel and the fresh pasta alone are worth the price of the book. But, it also includes lots of great sidebars on techniques for cooking Italian standards such as risotto, Minestre, sugo, and polenta. It is entirely consistent with her Italian roots that the book has lots of recipes for vegetables and few recipes for meat. In fact, Ms. B. says that the one thing Italian-American cuisine is missing is a well-balanced use of vegetables, especially leafy vegetables.

If I were to endorse this book for any one reason, it would be in Ms. Bastianich' excellent use of very large saute pans which are ideal not only for finishing pasta in pan, but also for incrementally sautéing various ingredients in the bare middle of the pan, while already sautéed ingredients are shepherded to the margins.

Many cookbooks have a limited audience. This book is an excellent resource for everyone. Very highly recommended.

A Tie or a Close Second to Marcella Hazan
Lidia's book is a truly wonderful cookbook. And, because she cleverly doesn't give you any amounts for ingredients on her PBS cooking show, Lidia's Family Table, you practically need this book to make any of those recipes. The photos are also a tremendous help. How wonderful to actually see pasta being made or a lasgne taking shape step by step. This book is worth every cent. Another reviewer says it is a book of true northern or northeastern Italian cooking. I would have to disagree only slightly. There are some strong central and southern influences here, especially in recipes like the pasta and the risotta, where she adds olive oil rather than only butter. It's a minor thing, but for those of us who come from northern Italia we notice the flavor immediately in such a dish. Risotta with olive oile is a totally different experience than risotta with butter.

For a book that is still the "bible" of Italian cooking, I would refer you to Marcella Hazan's "Essentials of Italian Cooking", a combination of two earlier books (The Classic Italian Cook Book and More Classic Itallian Cooking)where she gives you details and insights that Lidia often leaves out. This comes from her Old-World style cooking, which she employed for decades in her intimate master classes taught in her own kitchen in Venice and New York City.

For example, Marcella never adds olive oil to her pasta; eggs and flour only. She would never place fried eggplant directly on paper towels; fried things must be drained on a rack. And when making bechamel sauce, or salsa balsamella, Marcella tells you to add the flour to the butter off heat to avoid lumping and to add the hot milk no more than 2 tablespoons at a time until it is smooth. Little things like that. Every time I prepare one of Lidia's wonderful recipes I first go to Marcella and read about it and I always learn something that I don't get from Lidia. Also "Marcella says..." is Hazan's newest book and it is filled with wonderful stories about cooking and pictures from the Master Classes she gave in New York and Venice right in her own home. Check it out by all means.

Lidia's book is a wonderful book and if you want a complete Italian cooking library you only need her two books (this one and Lidia's Italian American Table) and The two books of Marcella Hazan, which are captivating reading all by themselves. If you like to bake Italian breads then Carol Field's "The Italian Baker" will send you into ecstasy and make a master baker out of you in no time. Buon appetito!

Down Home Cooking
I am thrilled with Lidia's latest book which talks even more about her family. The pictures of the kids just have to make you smile. I have tried several of the family style dishes baked in the oven, such as the pasticciata, and my family just can not get enough. The do ahead tips make my life as a busy mom so much easier while still cooking real food for my family. I just can not get enough of this book.