Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Summary and Reviews
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Book Reviews of Lidia's Italian-American Kitchen
Book Review: Italian cooking to please everyone
Summary: 5 Stars
A friend of mine gave me this cookbook with the caveat that I make dinner the next weekend based on it. Since everyone hangs around while I cook, I made one long cooking time dish as an appetizer for the vultures to eat while I put together the rest of the meal. I made 4 dishes from the book. The first one was the pork spareribs with honey vinegar glaze. That was the dish I made for the pre-dinner nibbles. Excellent. When everyone first tried it there was that silence one only hears where the only sound is everyone chewing and all conversation has stopped.
The shrimp pieces in a scampi sauce over toasted bread was the formal appetizer. Everyone said, I should have made it the dinner with some pasta and were disappointed that there weren't any extras. Raves all around. The sauce is the scampi sauce that you wish you would get when you go out to the local Italian place, not too much garlic, not too much lemon and a unbroken butter sauce wtih chives. Very easy to make.
Scallopine Piccatta (chicken for those who would not eat the veal dish below). Again, a full bodied bright lemon-butter flavor without the garlic and chive notes of the scampi. Excellent egg flavor batter, you actually appear to poach the meat in the fat. It was enjoyed by everyone. Very easy to make.
Scallopine Saltimboca (veal) An delightful presentation of veal with proscuitto and whole sage leaves in a white wine, and stock sauce mounted with butter. No leftovers to be had, great contrasts in flavors. Lidia gives a wonderful technique to attach the proscuitto and sage leaves to the scallopine. I was able to not use toothpicks to hold the 'sandwich' together when I put the sage leaves under the proscuitto (as suggested). I think however, that one or two sage leaves would need to be added to the sauce to give it the same taste as when the sage is on top of the proscuitto.
4 recipes and 4 hits. Yes, I know that 3 are similar dishes, I don't have an cooking assistant and wanted to limit the ingredients and cooking times. My only caution are the following things. My friends' stove is not commercial grade or even very high BTU, 7,000 I think on what her burners describe as 'high-speed.' Lidia's instructions also require that any stocks to be added to a dish be at temperature, that is at least at a simmer or low boil which most people do not do (just open that can of Swanson or College Inn, I believe). I found that if you don't at the least have the stock at temperature, you can not finish the dishes in the times quoted in the book. The sauces are full of flavor, but you are reducing CUPS of stock and wine. The sauces will simply not reduce to the right thickness in a few minutes unless you get the time savings from the heated stock (and get yourself a ladle that measures a 1/2 cup as an aid). Luckily the meats were sitting on the side (after being sauted) while the sauces were reducing so no big deal. The shrimp dish was almost overcooked because the sauce didn't reduce fast enough (I was forced to remove the shrimp to let the sauce reduce and then add them back in). First glance at some of the recipes appear to have a lot of fat, such as in the scallopine dishes, the saute of the meat is in a lot of fat, but that is tossed out to make the sauces which have less with 4-6 tablespoons of butter divided among the 6-8 servings that most of the recipes are setup for; perfect for a gathering or a large family.
If you have ever seen the PBS TV series that goes with this book, you will know most of the additional storyline and dialog included, a very good read with excellent tasty recipes.
Book Review: Simply Delicious!
Summary: 5 Stars
Lidia's recipes are wonderful. Some of the classics from her restaurant can be found here; although achieving the same perfection at home would be a feat. Even so, a moderately accomplished home cook can create meals that will impress. Go for it!Book Review: Good Italian Cookbook
Summary: 3 Stars
There are several recipes that I have cooked out of this cookbook, and while they are all good, I tend to like to see a picture of what I am cooking. Other than that, the recipes were easy to follow and the ingredients werent too out of the ordinary.Book Review: A wonderful book to cook and read from
Summary: 5 Stars
I really love this book. Lidia places so much of her life into this book. It deals with more than just delicious recipes. Her book is packed with charming photos of her family throughout her life. You can tell she pours her life into book. The book is well organized and has a wide variety of Italian recipes, meaning this goes far beyond the traditional meatballs, and pasta. Her recipes include all sorts of delicious soup recipes, pasta, meats, breads, and desserts. With most recipes she gives you tips for what to do with left overs and how to reheat the recipes. The photography is stunning and very inspriational. If you like cookbooks that are more than just recipes, this is the book for you.Book Review: viva italia
Summary: 5 Stars
This is the most comprehensive italian cooking tool! Lydia's step by step guides are clear and easy to follow. The recipes in this book can take you from a quick family meal to an elaborate celebration! No other italian cookbook offers such tempting items in such a user friendly format! Quick to become a favorite in any kitchen!