{"product_id":"9780307267511","title":"Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes","description":"\u003cp\u003e\u003cb\u003eFrom the Emmy award-winning chef and bestselling author Lidia Bastianich, a collection of 175 wonderful, uncomplicated recipes from little-known parts of Italy, celebrating time-honored techniques and elemental, good family cooking.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003ePenetrating the heart of Italy—starting at the north, working down to the tip, and ending in Sardinia—Lidia unearths a wealth of recipes:\u003c\/p\u003e\u003cp\u003eFrom \u003cb\u003eTrentino–Alto Adige: \u003c\/b\u003eDelicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef\u003cbr\u003eFrom \u003cb\u003eLombardy:\u003c\/b\u003e A world of rice—baked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron\u003cbr\u003eFrom \u003cb\u003eValle d’Aosta:\u003c\/b\u003e Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops\u003cbr\u003eFrom \u003cb\u003eLiguria:\u003c\/b\u003e An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables\u003cbr\u003eFrom \u003cb\u003eEmilia-Romagna:\u003c\/b\u003e An olive oil dough for making the traditional, versatile vegetable tart \u003ci\u003eerbazzone,\u003c\/i\u003e as well as the secrets of making \u003ci\u003etagliatelle\u003c\/i\u003e and other pasta doughs, and an irresistible Veal Scaloppine Bolognese\u003cbr\u003eFrom \u003cb\u003eLe Marche:\u003c\/b\u003e Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment\u003cbr\u003eFrom \u003cb\u003eUmbria:\u003c\/b\u003e A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait\u003cbr\u003eFrom \u003cb\u003eAbruzzo:\u003c\/b\u003e Fresh \u003ci\u003escrippelle\u003c\/i\u003e (crêpe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a “guitar,” Rabbit with Onions, and Lamb Chops with Olives\u003cbr\u003eFrom \u003cb\u003eMolise:\u003c\/b\u003e Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus\u003cbr\u003eFrom \u003cb\u003eBasilicata:\u003c\/b\u003e Wedding Soup, Fiery \u003ci\u003eMaccheroni,\u003c\/i\u003e and Farro with Pork Ragù\u003cbr\u003eFrom \u003cb\u003eCalabria:\u003c\/b\u003e Shepherd’s Rigatoni, steamed swordfish, and Almond Biscottini\u003cbr\u003eFrom \u003cb\u003eSardinia:\u003c\/b\u003e Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping\u003c\/p\u003e\u003cp\u003eThis is just a sampling of the many delights Lidia has uncovered. All the recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contact—the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art.\u003c\/p\u003e","brand":"Knopf Doubleday Publishing Group","offers":[{"title":"Default Title","offer_id":47019622990064,"sku":"9780307267511","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9780307267511_p0.jpg?v=1763758797","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9780307267511","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}