Felidia

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Felidia

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Author : Lidia Matticchio Bastianich
language : en
Publisher: Knopf
Release Date : 2019-10-29

Felidia written by Lidia Matticchio Bastianich and has been published by Knopf this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-29 with Cooking categories.

The beloved chef and best-selling author shares, for the first time, the timeless recipes that have made her flagship restaurant, Felidia, a New York City dining legend for almost four decades. Ever since it opened its doors on Manhattan’s Upper East Side in 1981, Felidia has been revered as one of the best Italian restaurants in the country. In these pages, Lidia and longtime Executive Chef Fortunato Nicotra share 115 of the recipes that capture the spirit of the Felidia menu past and present. From pastas and primi to appetizers and meats, and from breads and spreads to sides and soups, these are some of Lidia’s absolute favorite dishes, lovingly adapted for home cooks to re-create in their own kitchens. Here are recipes for old-school classics such as Pasta Primavera and Linguine with White Clam Sauce and Broccoli. Contemporary favorites include Pear and Pecorino Ravioli, Chicken Pizzaiola, Short Ribs Braised in Barolo, and Eggplant Flan with Tomato Coulis. Exquisite dessert recipes include Warm Nutella Flan, Open Cannolo and Limoncello Tiramisù, while Passion Fruit Spritz and Frozen Peach Bellini come from the restaurant’s lively bar. Felidia is a beautifully illustrated, full-color cookbook that takes readers behind the scenes of the restaurant’s storied history and is filled with the same warmth and hospitality that are the hallmark of all of Lidia’s cookbooks. It’s the next-best thing to enjoying an evening out at this award-winning eatery!

The Wine Spectator

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Author :
language : en
Publisher:
Release Date : 1998-04

The Wine Spectator written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-04 with Wine and wine making categories.

New York S Master Chefs As Selected By Bon App Tit Magazine

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Author : Richard Sax
language : en
Publisher:
Release Date : 1985

New York S Master Chefs As Selected By Bon App Tit Magazine written by Richard Sax and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with Cooking categories.

Lidia S Italy

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Author : Lidia Matticchio Bastianich
language : en
Publisher: Knopf
Release Date : 2010-08-18

Lidia S Italy written by Lidia Matticchio Bastianich and has been published by Knopf this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-08-18 with Cooking categories.

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.

The Four Star Kitchen

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Author : Arthur Hettich
language : en
Publisher: Crown
Release Date : 1986

The Four Star Kitchen written by Arthur Hettich and has been published by Crown this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Cooking categories.

Over 200 recipes from the chefs of New York City's best restaurants, compiled by Family Circle's editor-in-chief, Arthur Hettich. 8 pages of color photographs.

Mangia

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Author : Jack Robertiello
language : en
Publisher:
Release Date : 2001

Mangia written by Jack Robertiello and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Cooking categories.

Finding the best fresh and smoked mozzarella or a pizzeria that has been "certified" by the Italian government for serving "la vera pizza Napoletana" is easy with this definitive guide to Italian food in New York City. Written by a food and wine critic who has searched all over New York for the best Italian food, this book tracks down the best Italian cuisine in all five boroughs. With 150 entries, 20 recipes, and chapters on wine, olive oil, cheese, and pasta, the gap in the array of food guides to New York City is substantially filled.

Leaders

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Author :
language : en
Publisher:
Release Date : 2004-07

Leaders written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-07 with Economic history categories.

Restaurant Wine

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Author :
language : en
Publisher:
Release Date : 1988

Restaurant Wine written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Restaurant management categories.

Gourmet

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Author : Pearl Violette Metzelthin
language : en
Publisher:
Release Date : 1995

Gourmet written by Pearl Violette Metzelthin and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Cookery categories.

The New York Times Guide To Restaurants In New York City 2001

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Author : William Grimes
language : en
Publisher: New York Times
Release Date : 2000-11

The New York Times Guide To Restaurants In New York City 2001 written by William Grimes and has been published by New York Times this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-11 with Travel categories.

Find the best food in the Big Apple with the help of this annual guide. Special features focus on ethnic dining, restaurants noted for their wine lists; expanded listings of restaurants by feature: and a new "Times" crossword puzzle with a food theme. Features signature dishes and up-to-date price ranges for all major New York restaurants.