Lidia's Italy in America: A Cookbook

By Lidia Matticchio Bastianich and Tanya Bastianich Manuali

From one of America's most beloved chefs and authors, a road trip into the heart of Italian American cooking today—from Chicago deep-dish pizza to the Bronx's eggplant parm—celebrating the communities that redefined what we know as Italian food.

As she explores this utterly delectable and distinctive cuisine, Lidia shows us that every kitchen is different, every Italian community distinct, and little clues are buried in each dish: the Sicilian-style semolina bread and briny olives in New Orleans Muffuletta Sandwiches, the Neapolitan crust of New York pizza, and mushrooms (abundant in the United States, but scarce in Italy) stuffed with breadcrumbs, just as peppers or tomatoes are. Lidia shows us how this cuisine is an original American creation and gives recognition where it is long overdue to the many industrious Italians across the country who have honored the traditions of their homeland in a delicious new style.

And of course, there are Lidia’s irresistible recipes, including
·        Baltimore Crab Cakes
·        Pittsburgh’s Primanti’s Sandwiches
·        Chicago Deep-Dish Pizza
·        Eggplant Parmigiana from the Bronx
·        Gloucester Baked Halibut
·        Chicken Trombino from Philadelphia
·        authentic Italian American Meatloaf, and Spaghetti and Meatballs
·        Prickly Pear Granita from California
·        and, of course, a handful of cheesecakes and cookies that you’d recognize in any classic Italian bakery

This is a loving exploration of a fascinating cuisine—as only Lidia could give us.

• Language: English
• Publisher: Random House Publishing Group
• Release date: Oct 25, 2011
• ISBN: 9780307700612

Reviews for Lidia's Italy in America

[laugal-2 · Rating: 5 out of 5 stars]

Love Lydia's books! Simple,delicious,whole food. The way it should be.I borrowed this from the library for one recipe, Bucatini Amatriciana.I had it in a restaurant and loved it.A new favorite!

[4fish_1 · Rating: 4 out of 5 stars]

Lydia Bastianich has made a career out of interpreting Italian food for Americans. This cookbook, companion to a television show, explores how Italian food was recreated and changed in the United States. Scattered among the recipes are two- or three-page sections that talk about specific Italian-American enclaves in various cities across the US, as well as focusing on specific dishes. The recipes all look delicious, although holiday cooking has prevented me from trying anything more than the chicken tetrazzini, although I made it with leftover turkey instead of chicken.If you're a fan of Italian food, as I am, then don't miss this cookbook.