The beloved TV chef offers the only cookbook you'll need to give any gathering--from a dinner for two to a wedding--a delectable, welcoming Italian flavor.
No one throws a party like Lidia Bastianich! And now, in this delightful new cookbook, she gives us 220 fantastic recipes for entertaining with that distinctly Bastianich flare. From Pear Bellinis to Carrot and Chickpea Dip, from Campanelle with Fennel and Shrimp to Berry Tiramisu--these are dishes your guests will love, no matter the occasion. Here, too, are Lidia's suggestions for hosting a BBQ, making pizza for a group, choosing the perfect wine, setting an inviting table, and much more. Beautifully illustrated throughout with full-color photographs and filled with her trademark warmth and enthusiasm, this is Lidia's most festive book. Whether you're planning a romantic picnic for two, a child's birthday party, a holiday gathering, or a simple weeknight family dinner, Lidia's flavorful, easy-to-follow recipes and advice will have you calling to your guests: "Tutti a tavola a mangiare!"
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 six cookbooks with her mother, and one with her brother, Joe. She lives on Long Island, New York.
The latest from powerhouse Bastianich (Lidia’s Mastering the Art of Italian Cuisine), written with daughter Manuali, highlights an issue that plagues authors of Italian cookbooks: with so many restaurants and cookbooks and television shows focusing on Italian food, how does an author come up with anything new? The answer in this pleasant, albeit unremarkable, book is to approach Italian food with an eye to entertaining. Recipes are as solid as one might expect from the owner of restaurants in three cities, co-owner of Eataly, and host of a PBS show. Bastianich and Manuali make a game effort as they include a recipe for fresh tomato sauce in their instructions for chicken parmigiana and fill ravioli with Bartlett pears and cheese, a favorite at her New York City restaurant Felidia. A polenta layer cake with Gorgonzola cheese is clever, and sprinkling fried eggs on a bed of pancetta and apples with fennel powder is a nice touch. Fans will find several of her familiar recipes here—such as spaghetti with Bolognese sauce, and stuffed mushrooms—but expanded in order to serve larger parties. While mother and daughter sprinkle these pages with somewhat generic suggestions for events ranging from formal wedding dinners to a kids’ pizza parties, there isn’t much to distinguish this from dozens of other books—including the previous 11 written by Bastianich. (Oct.)
Beloved TV chef Lidia Bastianich teaches you how to eat—and party—like . . . in the old country with Lidia’s Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party. From refreshing aperitifs to decadent pastas, this book has it all." —Parade
“Full of family-friendly party recipes.” —Wine Spectator
“What I like best about Lidia’s cookbooks is that they always feel relevant. . . . Bastianich takes diners from the straightforward with recipes such as roasted sunchokes with olive oil and rosemary to elaborate with preparations such as poached-seafood salad.” —Hal B. Klein, Pittsburgh Magazine
“Full of wonderful tips, advice and recipes for those who are ready to tackle entertaining like an Italian.” —The Providence Journal
“Lidia Bastianich knows how to turn any meal into a party. Sharing delicious moments with family and friends is second nature to the renowned chef.” —PostmediaFrom the Publisher
This latest collaboration between celebrity chef Bastianich and daughter Tanya takes a festive approach to Italian cooking, offering recipes (e.g., prosecco punch, grilled calamari salad with tomato coulis, pear and pecorino ravioli, almond torte with chocolate chips) and tips for effortless entertaining. Appetizers, sides, mains, desserts, and other dishes are portioned on the larger side, often serving eight guests or more. The authors pass on plenty of party planning know-how, suggesting dishes and presentation strategies for occasions such as self-serve cocktail parties, New Year's celebrations, engagements, weddings, and birthdays. VERDICT These inviting recipes will easily set the table for a stylish gathering.