Felidia : recipes from my flagship restaurant / Lidia Matticchio Bastianich with Chef Fortunato Nicotra and Tanya Bastianich Manuali ; photographs by Jennifer May.
- 2 of 3 copies available at LARL/NWRL Consortium.
- 2 of 3 copies available at Lake Agassiz Regional Library. (Show preferred library)
0 current holds with 3 total copies.
|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|Detroit Lakes Public Library||641.5945 BAS (Text)||33500013151931||New||Available||-|
|Moorhead Public Library||641.5945 BAS (Text)||33500013151915||New||Checked out||06/01/2020|
|Moorhead Public Library||641.5945 BAS (Text)||33500013151923||New||Available||-|
- ISBN: 9781524733087
- ISBN: 1524733083
- Physical Description: 240 pages : illustrations (chielfy color) ; 24 cm
- Edition: First edition.
- Publisher: New York : Alfred A. Knopf, 2019.
"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 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!" -- Provided by publisher.
- Booklist Reviews : Booklist Reviews 2019 October #1
Nearly four decades of success for Felidia, Lidia's Kitchen chef Bastianich's Manhattan flagship restaurant, did not come easily. Despite Bastianich and her husband's ample restaurant background, Felidia opened months behind schedule, required the entire family to pitch in (Lidia's father refinished the chairs, her daughter and co-author Manuali scrubbed used pots and pans, and her teenage son contributed his paper route earnings to keep contractors on the job), and thrust the family deep into debt. But success did come, and has continued for the family. Here, Lidia shares the stories of Felidia through words and food. The recipesâlush Italian dishes infused with flavors of Lidia's native Croatia and a lifetime of experience in the kitchenâare organized as a restaurant menu would be and written with practiced care in instruction and technique. Dining out at Felidia would be a lavish treat; for the rest of us who won't have the honor, spending time with this cookbook offers a chance at recreating the experience at home. Copyright 2019 Booklist Reviews.
LIDIA MATTICCHIO BASTIANICH is the author of fourteen previous cookbooks and the Emmy award-winning host of public television's Lidia's Kitchen, which also airs internationally. She is also a judge on MasterChef Junior Italy and Italy's 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 Lidia's 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 LIDIA'S 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.
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