Synopsis Lidia Bastianich not only shares 140 delectable recipes from her 10 favorite regions--including Trieste, Friuli, Piemonte, Rome, and Naples--but provides historical and cultural background as well. Recipes include Roasted Potatoes and Artichokes, Baked Fennel with Prosciutto, Agnolotti with Roast Meat and Spinach Stuffing, Sage Pudding, and Ricotta Cake with Almonds. With photographs.
| Details | | Publication Date: | 2007-04-10 |
| Size | | Length: | 364 pages | | Height: | 9.3 in | | Width: | 8.8 in | | Thickness: | 1.2 in | | Weight: | 40.8 oz |
Publisher's Note In a companion volume to her new PBS television series, the popular TV chef offers a gastronomic tour of her native Italy, exploring the regional culinary traditions that have shaped her cooking, in a collection of 140 tempting recipes based on the cuisine of Rome, Sicily, Tuscany, and beyond. 125,000 first printing.
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