{"product_id":"9781400040360","title":"Lidia's Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most","description":"\u003cp\u003e\u003cb\u003eFeaturing 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eFor the home cook and the armchair traveler alike, \u003ci\u003eLidia's Italy\u003c\/i\u003e offers a short introduction to ten regions of Italy—from Piemonte to Puglia—with commentary on nearby cultural treasures by Lidia's daughter Tanya, an art historian.\u003c\/p\u003e\u003cp\u003e· In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle European influences; and \u003ci\u003ebuzara\u003c\/i\u003e, an old mariner’s stew, draws on fish from the nearby sea.\u003c\/p\u003e\u003cp\u003e· From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel.\u003c\/p\u003e\u003cp\u003e· From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make \u003ci\u003efricos\u003c\/i\u003e; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup.\u003c\/p\u003e\u003cp\u003e· In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors.\u003c\/p\u003e\u003cp\u003e· In Piemonte, the robust Barolo wine distinguishes a fork-tender \u003ci\u003estufato\u003c\/i\u003e of beef; local white truffles with scrambled eggs is “heaven on a plate”; and a \u003ci\u003ebagna cauda\u003c\/i\u003e serves as a dip for local vegetables, including prized cardoons.\u003c\/p\u003e\u003cp\u003e· In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert.\u003c\/p\u003e\u003cp\u003e· In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them.\u003c\/p\u003e\u003cp\u003e· In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes.\u003c\/p\u003e\u003cp\u003e· From Sicily’s Palermo she brings back \u003ci\u003epanelle, \u003c\/i\u003ethe delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon.\u003c\/p\u003e\u003cp\u003e· In Puglia, at Italy’s heel, where durum wheat grows at its best, she makes some of the region’s glorious pasta dishes and re-creates a splendid focaccia from Altamura.\u003c\/p\u003e\u003cp\u003eThere’s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.\u003c\/p\u003e","brand":"Knopf Doubleday Publishing Group","offers":[{"title":"Default Title","offer_id":47027760201968,"sku":"9781400040360","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9781400040360_p0.jpg?v=1763767755","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9781400040360","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}