Felidia: Recipes from My Flagship Restaurant by Lidia Matticchio Bastianich (Eng

Description: Felidia by Lidia Matticchio Bastianich, Tanya Bastianich Manuali Bestselling author and award-winning television chef Bastianich--together with her longtime Executive Chef Fortunato Nicotra--shares 115 of the delicious recipes that have made Felidia a New York City dining destination for almost four decades.r decades. FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description Best-selling author and award winning television chef, Lidia Bastianich--together with her longtime Executive Chef Fortunato Nicotra--share 115 of the delicious recipes that have made Felidia a New York City dining destination for almost four decades.Beloved chef and best-selling author Lidia Bastianich 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 Manhattans 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 Lidias 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 Tiramis , while Passion Fruit Spritz and Frozen Peach Bellini come from the restaurants lively bar. Felidia is a beautifully illustrated, full-color cookbook that takes readers behind the scenes of the restaurants storied history and is filled with the same warmth and hospitality that are the hallmark of all of Lidias cookbooks. Its the next-best thing to enjoying an evening out at this award-winning eatery! Author Biography LIDIA MATTICCHIO BASTIANICH is the author of fourteen previous cookbooks and the Emmy award-winning host of public televisions Lidias Kitchen, which also airs internationally. She is also a judge on MasterChef Junior Italy and Italys highly rated daily program La Prova del Cuoco. Lidia owns Felidia, Becco, and several other restaurants, and is a partner in the acclaimed Eataly. TANYA BASTIANICH MANUALI is integrally involved in the production of Lidias Public Television series as an owner and executive producer of Tavola Productions, and is active daily in the family restaurant business. She oversees the production and expansion of LIDIAS food line alongside her husband, Corrado, and has coauthored several cookbooks with her mother, and one with her brother, Joe. FORTUNATO NICOTRA has been the executive chef at Felidia since 1995. Review "Straightforward, honest, simple but sophisticated, and utterly delicious, Felidia is my type of food. From the ossobuco to homemade ricotta to mushroom gratin, these satisfying dishes will never fail to please your family or your friends." —Jacques Pépin"I have enjoyed the creative and soulful cooking at Felidia for more than three decades. Lidia was the first to really bring us authentic regional Italian food in New York. Her recipes in this book are rustic, delicious, and perfect for the home cook." —Daniel Boulud"For those who want to craft the kind of delizioso Italian delights one finds at the chefs flagship New York restaurant, Felidia, [Lidia] Bastianich serves up more than 100 signature recipes shes spent 38 years perfecting: Istrian-inflected dishes both sophisticated and homespun." —O, The Oprah Magazine"As a longtime foodie, I will treasure Felidia. The recipes are sure to become family staples. No one gets to the heart of Italian food like Lidia Bastianich." —Debbie Macomber,#1 New York Times best-selling author Promotional Best-selling author and award winning television chef, Lidia Bastianich--together with her longtime Executive Chef Fortunato Nicotra--share 115 of the delicious recipes that have made Felidia a New York City dining destination for almost four decades. Review Quote "Straightforward, honest, simple but sophisticated, and utterly delicious, Felidia is my type of food. From the ossobuco to homemade ricotta to mushroom gratin, these satisfying dishes will never fail to please your family or your friends." --Jacques P Promotional "Headline" Best-selling author and award winning television chef, Lidia Bastianich--together with her longtime Executive Chef Fortunato Nicotra--share 115 of the delicious recipes that have made Felidia a New York City dining destination for almost four decades. Excerpt from Book BASIL MARTINI Martinis ruled in the 1980s, when Felidia opened, and remain popular at the bar today. The basil martini is a welcome variation in the summer months, when this herb, which both Chef Nicotra and I love, is in season. We both like fresh herbs in our food, so why not in our martinis? The recipe for the syrup makes about 1 cup, more than you need for one drink, but this recipe is easily multiplied for a group. The syrup also keeps for several days in the refrigerator and is good stirred into iced tea or as a base for sorbet. MAKES 1 DRINK 1 cup sugar 2 cups loosely packed fresh basil leaves 2 ounces gin Micro-basil, for garnish Basil seeds, for garnish, if desired Strip of lime peel, removed with a vegetable peeler, for garnish Combine the sugar with 1 cup water in a small saucepan. Bring to a simmer to dissolve the sugar. Set aside, and let cool completely. Bring a medium saucepan of water to a boil. Plunge the basil into the boiling water, and cook until wilted and bright green, about 10 to 15 sec Details ISBN1524733083 Author Tanya Bastianich Manuali Pages 288 Publisher Random House USA Inc Year 2019 ISBN-10 1524733083 ISBN-13 9781524733087 Format Hardcover Imprint Ballantine Books Inc. Subtitle Recipes from My Flagship Restaurant Place of Publication New York Country of Publication United States DEWEY 641.5945 Illustrations 154 4-colour photographs in text Short Title Felidia Language English UK Release Date 2019-10-29 Publication Date 2019-10-29 AU Release Date 2019-10-29 NZ Release Date 2019-10-29 US Release Date 2019-10-29 Audience General We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:138003428;

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