Lidia's Italian-American Kitchen: A Cookbook

by Lidia Matticchio Bastianich

From the beloved TV chef and best-selling author—loved by millions of Americans for her simple, delectable Italian cooking—comes her most instructive and personal cookbook yet.

Focusing on the Italian-American kitchen—the cooking she encountered when she first came to America as a young adolescent—Lidia pays homage to this “cuisine of adaptation born of necessity.” But she transforms it subtly with her light, discriminating touch, using the authentic ingredients, not accessible to the early immigrants, which are all so readily available today. The aromatic flavors of fine Italian olive oil, imported Parmigiano-Reggiano and Gorgonzola dolce latte, fresh basil, oregano, and rosemary, sun-sweetened San Marzano tomatoes, prosciutto, and pancetta permeate the dishes she makes in her Italian-American kitchen today. And they will transform for you this time-honored cuisine, as you cook with Lidia, learning from her the many secret, sensuous touches that make her food superlative.

You’ll find recipes for Scampi alla Buonavia (the garlicky shrimp that became so popular when Lidia served the dish at her first restaurant, Buonavia), Clams Casino (with roasted peppers and good American bacon), Caesar Salad (shaved Parmigiano makes the difference), baked cannelloni (with roasted pork and mortadella), and lasagna (blanketed in her special Italian-American Meat Sauce).

But just as Lidia introduced new Italian regional dishes to her appreciative clientele in Queens in the seventies, so she dazzles us now with pasta dishes such as Bucatini with Chanterelles, Spring Peas, and Prosciutto, and Long Fusilli with Mussels, Saffron, and Zucchini. And she is a master at teaching us how to make our own ravioli, featherlight gnocchi, and genuine Neapolitan pizza.

Laced with stories about her experiences in America and her discoveries as a cook, this enchanting book is both a pleasure to read and a joy to cook from.

Genres: Cookbooks, Cooking, Food, Nonfiction, Italian Literature, Italy, Reference

464 pages, Hardcover

First published October 23, 2001

About the author

Lidia Matticchio Bastianich is an American chef, businesswoman and restaurateur.

Specializing in Italian and Croatian cuisine, she has been a regular contributor to the PBS cooking show lineup since 1998. In 2007, she launched her third TV series, Lidia's Italy. She also owns four Italian restaurants in the U.S. in partnership with her son, the winemaster and restaurateur, Joseph Bastianich: Felidia (founded with her ex-husband, Felice) and Becco in Manhattan; Lidia's Pittsburgh in Pittsburgh, Pennsylvania; and Lidia's Kansas City in Kansas City, Missouri.

Reviews

[Amy · Rating 5 out of 5]

I adore Lidia Bastianich. We have some food allergies in this house to be mindful of but her recipes are clear, easy to follow, and you can find the ingredients at any grocery. And it's delivered in a one on one teaching manner. Makes for a perfect cookbook.

[D · Rating 5 out of 5]

Oh my, Lidia's cookbooks are so very delightful and this one is no exception! Nice recipes, narrative, and photographs. My F/F partner craves the Italian food that I make and serve to her. My favorite and most successful dishes are from Lidia's books. Try one and you will be hooked for sure. XOXOXOs to the author for creating this wonderful compilation:)

[Kylie Briggs · Rating 4 out of 5]

Scallopine Salimbocca, Roman-Style - 4.5 stars - my husband's favorite dish so far
Fillet of Fresh Cod with Lemon-Parsley Sauce - 3 stars - my husband said this was too 'yellow and green' but his mom really liked it she just wanted to double the sauce
Lightly Stuffed and Baked Zucchini - 4 stars - if you use bigger zucchini you will need to bake this extra long. and I think you need to take the foil off to get a good crisp on the stuffing. otherwise a cheap easy light vegetarian dish
Seared Filet Mignon with Braised Chunky Vegetables - 3.8 stars - you need big skillets to make this. but it was delicious, meat, potatoes, veggies - a complete meal - do all your chopping in advance
Penne with Cherry Tomatoes, Basil, and Mozzarella - 4 stars - perfect hot weather lunch - easy quick and delicious
egg battered scallopine with lemon sauce - 3.78 stars - the chicken needed longer to cook than the time given but the dish was excellent and easy to put together
spring pea and rice soup - 1 star - not good
manicotti - 3.7 stars - easy, quick, filling with out being heavy
clams casino - 3.75 stars - should have bought a clamshell knife but otherwise easy appetizer
little handkerciefs - 4.0 stars - long process but delicious outcome
meat sauce Bolognese: 4.0 stars
chickpea and tuna salad: 4.0 stars - easy inexpensive and tasty
chicken breast in light lemon herb sauce: 2.75 stars - okay but not great

[Sarah (is clearing her shelves) · Rating 5 out of 5]

I love watching Lidia on her tv show and finally got around to buying one of her books. This book has a great, authentic Carbonara that I now cook every couple of weeks.

[Elizabeth Richards · Rating 4 out of 5]

For those who know me well, I love reading every page, story, ingredients, and recipes in a cookbook. Yes, I read them like a novel. Lidia's ancestral stories are wonderful. The recipes are authentic and true to her Italian heritage.

[Katie · Rating 4 out of 5]

Great cookbook as you'd expect from Lidia. It would be a good addition to your home library as Kindle edition cookbooks aren't very user friendly to me.

[Corbit-Calloway Memorial Library · Rating 5 out of 5]

The Italian-American kitchen—described by Lidia as a “cuisine of adaptation, born of necessity.” Lidia takes classic American Italian dishes and subtly applies the techniques and authentic ingredients, not accessible to the immigrants that popularized the dishes. We are particularly fond of Scampi alla Buonavia, Clams Casino, baked cannelloni (with roasted pork and mortadella), and lasagna. In this book, she teaches us how to make our own ravioli, gnocchi, and genuine Neapolitan pizza. This book is a joy to cook from, and a love letter to the Italian immigrants who so transformed the American food landscape.

[stacey · Rating 5 out of 5]

i know this is a cookbook, but i really have read the whole thing (even if i haven't made all the recipes yet). lidia reminds you of your nonna, whether you had a nonna or not. her stories warm the heart and her food warms the belly. she includes short stories of her childhood and experiences with food and also educates you on traditions of italian culture (cappucino after dinner is a purely american thing). my favorite recipe from this book: zuppa di pesce!

[Terri · Rating 4 out of 5]

i love lidia!!! and i can easily spend hours reading through each recipe and dreaming of all the wonderful dishes....

my two favourites but really so simple they're embarrassing: marinara sauce (its the quarter cup of olive oil, 8 garlic cloves and san marzano tomatoes all simmering in happy bliss...) and when my pantry is bare, spaghettini with oil and garlic. so comforting....

[Mataos Ponticello · Rating 5 out of 5]

I read this book cover to cover. Lidia is the closest thing to my mom (rest her soul) when it comes to Italian cooking. After reading her book, we went to EATALY in new york. She is part owner of the establishment. Absoutely fantastic food from a fantastic cook in the pages of a fantastic book!

[Scott Baxter · Rating 4 out of 5]

Good book, but I think I didn't learn much that I didn't already know when it comes to food I would like to make. Lots of new (for me) information about clams, but I don't think my family is willing to eat clams.

[Don LaVange · Rating 5 out of 5]

My favorite recipe from this book is the one for vodka pasta. It's perfect, it's easy, and it makes everyone happy.

Be sure to use good San Marsano tomatoes, and be sure to add plenty of vodka.

[Carmen · Rating 4 out of 5]

this book has recipes for so many of the dishes that I grew up with and I turn to it over and over again.

[Annie · Rating 4 out of 5]

Shawn and I ate at Felidia, which was okay. I much prefer him making her lasgana at home.

[Jenny · Rating 5 out of 5]

Just for you, Gib!

[Lorenzo Pilla · Rating 4 out of 5]

It's not Italian, it's Italian-American. This is not a famous chef's interpretations. This is (mostly) how my own grandmom cooked veal parmagiana, lasagna, stuffed shells, pizzelles, pasta fagioli...

[Michelle · Rating 3 out of 5]

Lots of yummy recipes. Haven't tried as many of them as I have marked to. Will update after more attempts.

[Jessica · Rating 5 out of 5]

Everything I have ever made from this cookbook has been a success. Particularly good: chickens marsala and piccata, stuffed peppers, meatballs!

[Elisabeth · Rating 4 out of 5]

Yummy! That should say it all!

[Catherine Woodman · Rating 2 out of 5]

not my style--see Rao's or Mario Battali for better results

[Lauren Prock · Rating 5 out of 5]

Great cookbook, great chef.

[Jean · Rating 5 out of 5]

One of my all time favorite cookbooks! I use this all of the time!

[Kristin · Rating 5 out of 5]

If you do nothing else, make her Fettuccine Alfredo. To die for.

[Carol Irvin · Rating 4 out of 5]

Great cookbook but no sardines for me! LOL

[Megan · Rating 3 out of 5]

Okay; it didn't have the pizzazz I was looking for. Many of the recipes sound fairly average, though I am excited to try the eggplant fans and clam/tomato/vegetable soup with tons of garlic.

[Lisa · Rating 4 out of 5]

Bought this as a gift found it very en-lighting! Not as good as my cooking, but its a good change.

[Lauren · Rating 4 out of 5]

Enjoyed this cookbook, there are recipes I look forward to making.

[Halina · Rating 5 out of 5]

I'm not a fan of American style Italian food, I like traditional Italian. But she has really great recipes and this book is worth it. Very yummy!

[Sara Paulus · Rating 5 out of 5]

Every recipe I've made out of this cookbook so far have been fabulous. Can't wait to try more!

[Amelia · Rating 4 out of 5]

Excellent traditional dishes. Easy to follow recipes. Gustoso!