Lidia'S Italy [Audiobook] download free by Lidia Matticchio Bastianich
- Listen audiobook: Lidia'S Italy
- Author: Lidia Matticchio Bastianich
- Release date: 2007/3/14
- Publisher: ALFRED A. KNOPF
- Language: English
- Genre or Collection: Travel and Holiday Guides
- ISBN: 9781400040360
- Rating: 7.16 of 10
- Votes: 481
- Review by: Gwen Farnsworth
- Review rating: 8.22 of 10
- Review Date: 2018/11/27
- Duration: 4H35M5S in 256 kbps (72.8 MB)
- Date of creation of the audiobook: 2018-09-13
- You can listen to this audiobook in formats: MP3, MPEG4, WAV, WMA, OGG, MPEG-4 DST, FLAC, MPEG-4 SLS (compression AZW4, TAR.BZ2, RZ, ZIP, RAR, ALZ)
- Total pages original book: 364
- Includes a PDF summary of 40 pages
- Duration of the summary (audio): 30M51S (8 MB)
- Description or summary of the audiobook: Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking. For the home cook and the armchair traveler alike, Lidia's Italy 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. - 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 buzara, an old mariner's stew, draws on fish from the nearby sea. - From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel. - From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup. - In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors. - In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is 'heaven on a plate'; and a bagna cauda serves as a dip for local vegetables, including prized cardoons. - 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. - 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. - In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes. - From Sicily's Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon. - 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. There's something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.
- Other categories, genre or collection: Guidebooks, European History, National & Regional Cuisine
- Download servers: Google Drive, Hotfile, Uploaded, Dropbox, Lufi, Mediafire, Microsoft OneDrive, Koofr, Torrent, pyget. Compressed in AZW4, TAR.BZ2, RZ, ZIP, RAR, ALZ
- Format: Hardback
- Approximate value: 47.94 USD
- Dimensions: 209x239x28mm
- Weight: 1,146g
- Printed by: Not Available
- Published in: New York, United States
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