2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale
2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale__left

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The beloved chef presents her most accessible and affordable cookbook to date, a gathering of more than 100 Italian recipes that have become Lidia''s go-to meals for her very own family—the best, the most comforting, and the most delicious dishes in her repertoire.

In Lidia’s Favorite Recipes, you’ll find a fresh take on more than 100 of Lidia’s signature and irresistibly reliable dishes, including:

• Fried Mozzarella Skewers—Spiedini alla Romana
• Escarole and White Bean Soup—Zuppa di Scarola e Cannellini
• Ziti with Broccoli Rabe and Sausage—Ziti con Broccoli Rabe e Salsicce
• Baked Stuffed Shells—Conchiglie Ripiene al Forno
• Eggplant Parmigiana—Melanzane alla Parmigiana
• Savory Seafood Stew—Zuppa di Pesce  
• Chicken Cacciatore—Pollo alla Cacciatore        
• Veal Ossobuco with Barley Risotto—Ossobuco di Vitello con Risotto d’Orzo
• Cannoli Napoleon—Cannolo a Strati      
• Limoncello Tiramisù—Tiramisù al Limoncello

From the classic sauces to the delicious desserts, these recipes have been revised and updated to be more concise and clear, but just as soul-satisfying as ever. With new information about the affordability, seasonality, and nutritional value of the ingredients, this book shows there is no question why these dishes are the easiest and most enjoyable to bring to the family table for your most memorable moments. Beautifully illustrated throughout with full-color photographs, Lidia’s Favorite Recipes will give both new cooks and longtime fans something extraordinary to celebrate. 

Amazon.com Review

An Introduction to Lidia''s Favorite Recipes by Lidia Bastianich

I have written seven cookbooks thus far, and I''m so happy to have earned a place in your cookbook library. I''m sure that, as you read and cooked your way through each book, you found recipes that became your favorites. Some might be reliable recipes that are easy to cook, and others are probably more difficult recipes that are worth the effort, but my hope is that all of them are dishes that your family loves and that became part of your own traditions. As readers tell me about their experiences around the table, it''s become clear that if I collected those favorite recipes and compiled them all accessibly in one book, it might be just the Lidia cookbook you are looking for. And here it is, just for you: Lidia''s Favorite Recipes.

These recipes include not only your favorites, but mine as well, like My Mother''s Chicken and Potatoes. It is a recipe that has remained a family favorite for the last four generations and I''m sure it had its family roots well before that. It has been slightly altered through the generations, but the deliciousness of this comfort food remains. There are also recipes that represent the flavors and story of my childhood, such as Polenta, and Swiss Chard Potatoes.

There are recipes from some of my unforgettable trips, which will have you traveling through the regions of Italy—making Scaloppine Saltimbocca will transport you straight to Rome; Ziti with Broccoli Rabe and Sausages will take you to Puglia, in the heel of Italy; and Risotto con Porcini and Veal Ossobuco will make you feel like you''re in Milan. Then there are recipes that speak of the Italian American story, which can be found in the fl avors of my Spaghetti and Meatballs, Chicken Parmigiana, Baked Clams, Zucchini Roll- Ups, and many more. And as I put this book together, I added some of my new favorites, which I know you will try and love.

Family is very important to me, and I love to cook for my family and friends, so I included the simple and flavorful Italian dishes that you will love to prepare for your family and friends, like Minestrone, Meatloaf with Ricotta, and Sausage and Peppers. These recipes all make family-size quantities, and can also be divided and stored in the freezer for unexpected company, last-minute family visits, or even "I have no time to cook" nights. What''s important is that these are all easy and delicious, and the warm, familiar flavors will bring your family straight to the table. Today more than ever we want and need to gather around the table with our family and friends to escape our daily distractions, and what better way than with food that luscious, nutritious, and cooked with love.

For most of these recipes, the ingredients are affordable and easy to find. This is especially true if you cook by the seasons—and, after all, that is the best way to cook. Today all of us care about eating consciously, sustainably, and responsibly to keep our environment safe for future generations. Cooking and eating seasonal and local food, and not wasting a bit of it, is something all of us can do to make a difference while enjoying meals we love. A favorite dish is timeless, no matter your budget or season, and I think you''ll find that these favorite dishes of mine will remain your favorites as well.

Continue cooking, and tutti a tavola a mangiare,

Lidia Bastianich

From Booklist

A one-woman juggernaut of culinary and business acumen, Bastianich has attracted a national following, thanks to her public television shows, cookbooks, and restaurant empire. Beloved by audiences for her family-oriented, down-to-earth approach, she has become one of America’s leading champions of Italian cookery. She may possess erudite command of the history and preparation of hundreds of regional Italian foods, but she has never snobbishly rejected America’s attempts at Italian cooking, even when they deviate from classic European originals. Thus, she offers spaghetti and meatballs as well as an elaborate dish of veal shanks and barley risotto. Bastianich’s concise instructions call for readily available ingredients. So whether a cook wishes to whip up a quick supper of pasta with olive oil and garlic sauce or spend hours composing an elaborate stew of beef braised in the finest Italian red wine, Bastianich has a recipe at hand. --Mark Knoblauch

About the Author

LIDIA MATTICCHIO BASTIANICH is the author of eight previous cookbooks, five of which have been accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia, among others, and she gives lectures on Italian cuisine throughout the country. She lives on Long Island, New York.

TANYA BASTIANICH MANUALI received her PhD in Renaissance art history from Oxford University. In 1996 she started Esperienze Italiane, a travel company that arranges food, wine, and art tours to Italy. She also coauthors cookbooks with her mother, Lidia; manages Lidia''s product line; and serves as the cultural and art consultant for the art series. She lives on Long Island, New York.

Excerpt. © Reprinted by permission. All rights reserved.

Spaghetti and Pesto Trapanese

Pesto alla Trapanese
 
Pesto has become very familiar in American homes by now—that is, pesto made with fresh basil leaves, garlic, and pignoli nuts. Well, this one is different—it is an uncooked sauce freshly flavored with herbs, almonds, and tomatoes. It is a recipe I discovered in Sicily while researching for Lidia’s Italy, and I have received countless e-mails about this recipe, praising its simplicity and rich flavor. I am sure it will become one of your favorites.
 
serves 4 to 6

3/4 pound (about 2 1/2 cups) cherry tomatoes, very ripe and sweet

12 large fresh basil leaves

1 plump clove garlic, crushed and peeled

1/3 cup whole almonds, lightly toasted

1/4 teaspoon hot red pepper flakes, or to taste

1/2 teaspoon coarse sea salt or kosher salt, or to taste, plus more for the pasta pot

½ cup extra-virgin olive oil

1 pound spaghetti

½ cup freshly grated Grana Padano or Parmigiano-Reggiano cheese
 
Rinse the cherry tomatoes and basil leaves, and pat them dry. Drop the tomatoes into a blender jar or food-processor bowl, followed by the basil leaves, garlic clove, the almonds, hot red pepper flakes, and 1/2 teaspoon salt. Blend for a minute or more to a fine purée; scrape down the bowl, and blend again if any large bits or pieces have survived. With the machine still running, pour in the olive oil in a steady stream, emulsifying the purée into a thick pesto. Taste, and adjust seasoning. (If you’re going to dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate it for longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.)
 
To cook the spaghetti, heat 6 quarts of water, with 1 tablespoon salt, to the boil in a large pot. Slip in the spaghetti, and cook until al dente.
 
Scrape all the pesto into a big warm bowl. Lift the cooked spaghetti up, drain briefly, and drop directly into the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls.

Cannoli Napoleons

Cannolo a Strati
 
Traditional cannoli are crispy fried dough cylinders stuffed with ricotta cream. This version is made with deep-fried discs of cannoli, stacked high with layers of ricotta cream in between, just like a napoleon. It is a much easier technique, frying the discs rather than the tubular cannoli shells, and the finished cannoli taste as good as the traditional version but look quite contemporary.
 
makes 6 to 8 cannoli napoleons

for the pastry dough:

1 1/2 cups all-purpose flour, plus more for rolling

2 tablespoons granulated sugar

1/4 teaspoon salt

2 tablespoons extra-virgin olive oil

1 teaspoon white vinegar

1/2 cup dry red wine, or as needed
 
for the cannoli cream:

1 pound (2 cups) fresh ricotta

2/3 cup confectioners’ sugar, plus more for decoration

1 tablespoon Grand Marnier (optional, but very good!)

1 ounce unsweetened chocolate (or 3 tablespoons bittersweet chips)

2 tablespoons candied orange rind

2 tablespoons almonds, toasted

1 cup vegetable oil, or as needed

Honey and grated chocolate for decoration

To make the dough: Put the flour, granulated sugar, and salt in a food-processor bowl, and process just to mix. Mix the olive oil, vinegar, and wine together in a measuring cup, and, with the machine running, pour all but 1 tablespoon of the liquid in; process for 20 seconds or so, until a dough gathers on the blade. If it feels hard and dry, sprinkle in the remaining liquid and process briefly, to make it moist and malleable. Turn the dough out of the bowl, scraping any bits from the sides and blade, and knead by hand into a soft, smooth ball. Flatten to a disc, wrap very tightly in plastic, and refrigerate for up to 2 days. Make the pastry dough in the food processor a day or two—or at least 4 hours—in advance for the best texture.
 
To make the cannoli cream: Put the fresh ricotta in a fine-meshed sieve, and set it inside a bowl to drain for 12 to 24 hours in advance. Cover the ricotta with plastic wrap, and refrigerate.
 
Whip the ricotta with the whisk attachment of an electric mixer until smooth. Whip in the confectioners’ sugar and Grand Marnier. Chop the chocolate (or chips) into coarse bits—big enough to bite into and to be visible. Coarsely chop the candied peel and almonds to the same size, about the size of raisins. Fold the chopped pieces into the cream; refrigerate until you assemble the cannoli.
 
Cut the pastry dough in half. On a lightly floured surface, roll out one piece of dough to a rectangle 11 by 14 inches (or as close as possible). Use a round cookie cutter about 3 inches in diameter to cut discs. Set the rounds aside, on a lightly floured tray, to rest for 15 minutes before frying. Meanwhile, roll out and cut the remaining half of the dough the same way.
 
To fry the pastry, pour vegetable oil into a skillet to a depth of 1/4 inch, and set over medium heat. Use the point of a small, sharp knife to pierce each pastry round about ten times all over its surface, as though you were making pinpricks through the dough. (These tiny holes will prevent the pastry from ballooning when fried.)
 
Heat the oil until the edge of the dough sizzles gently when dipped into it, then lay in as many rounds as you can, 2 inches apart. Raise the heat to keep the oil temperature up (but lower it as soon as the sizzling gets too fast). Fry the rounds for about 3 minutes on the first side, pushing them under the oil occasionally to heat the top surface. As the tops begin to bubble, press with tongs to prevent big bubbles from ballooning—small bubbles are OK. When the bottom is golden brown, flip the rounds over and fry until evenly colored and crisp on both sides, about 2 more minutes. As soon as they’re done, lift them with tongs, let excess oil drip off, and lay them to drain on folded paper towels. Fry all the rounds this way, adding oil as needed and heating it between batches.
 
Assemble your cannoli napoleons: Set one round on the plate, drop about 1 ½ tablespoons of cannoli cream in the center, lay another round on top—sides aligned—and press gently to spread the cream. Drop on another layer of cream, cover with a third round, and press. Finally, shower the top of each napoleon with confectioners’ sugar and embellish with drizzles of honey or a sprinkle of finely grated chocolate and serve.

Escarole and White Bean Soup

Zuppa di Scarola e Cannellini
 
A southern-Italian specialty, this soup has been a favorite of Italian American immigrants through the generations and still is. It is easy to make, delicious, nutritious, and affordable—all the elements appreciated by those who brought it to this country, and by all of us today who make it in their honor.
 
serves 6

1 1/2 cups dried cannellini, Great Northern, baby lima, or other small white beans

2 quarts water

2 fresh bay leaves, or 3 dried

½ cup extra-virgin olive oil, plus more for drizzling over the finished soup

Salt to taste

6 cups (approximately 1 head) coarsely shredded escarole leaves (preferably the tough outer leaves), washed and drained

8 cloves garlic, peeled and cut in half

4 to 6 whole dried peperoncini (hot red peppers)
 
Cold-soak the beans a few hours in advance: Dump them into a 2-to-3-quart container and pour in enough cold water to cover them by at least 4 inches. Let soak in a cool place for at least 8 hours or up to 24 hours. Drain thoroughly.
 
Transfer the beans to a large stockpot. Pour in the 2 quarts water, toss in the bay leaves, and bring to a boil. Adjust the heat to maintain a simmer, pour in half of the olive oil, and cook until the beans are tender and only an inch of liquid remains, 1 to 1 1/2 hours. Season the beans to taste with salt, then stir in the escarole, and cook, stirring occasionally, until the escarole is quite tender, about 15 minutes. Remove the pot from the heat.
 
Heat the remaining olive oil in a small skillet over medium heat. Add the garlic and peppers, and cook, shaking the pan, until the peppers change color, about 1 minute or less. Remove from the heat, and carefully—it will sputter quite a bit—pour one ladleful of soup into the skillet. Swirl the pan to blend everything, and then stir the panful of seasoned soup back into the large pot. Check the seasoning, and let the soup rest off the heat, covered, 10 to 15 minutes.

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4.7 out of 54.7 out of 5
1,225 global ratings

Top reviews from the United States

Ionlybuydeals
4.0 out of 5 starsVerified Purchase
Good Recipes but make sure you don''t miss this key editor decision...
Reviewed in the United States on August 14, 2019
Bought the book for my wife since she likes her show and restaurant. Recipes are very good and truly represent "foolproof Italian dishes" BUT to effectively prep and cook you have to read through the ENTIRE recipe. Some recipes like the Meatloaf had some key prep... See more
Bought the book for my wife since she likes her show and restaurant. Recipes are very good and truly represent "foolproof Italian dishes" BUT to effectively prep and cook you have to read through the ENTIRE recipe.

Some recipes like the Meatloaf had some key prep details at the every end of the paragraph, we had to adjust and backtrack a bit. Most "internet recipes" have a clearly defined prep/cook format, this was long winded and more "spoken word" style.

Anyway - what matters is the recipes are good and pretty straightforward, just make sure you read to the end of each one.
37 people found this helpful
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Debby Fraser
5.0 out of 5 starsVerified Purchase
Cook Italian! Be Italian!
Reviewed in the United States on October 23, 2017
Oh, Lidia! You can do no wrong! My copy of this cookbook has already been smeared with sauce, has fingerprints all over it and has dog eared pages - all the signs of a great cookbook! Buy it. Read it through. Then pick a sauce, or a dish to recreate. I did Lidia''s... See more
Oh, Lidia! You can do no wrong! My copy of this cookbook has already been smeared with sauce, has fingerprints all over it and has dog eared pages - all the signs of a great cookbook! Buy it. Read it through. Then pick a sauce, or a dish to recreate. I did Lidia''s cacciatore first, followed every step of her recipe to a tee, and then reaped the rewards of yumminess. Even without a smidge of Italian DNA, following Lidia in your kitchen, you will cook like the best of Italian Momma''s!
38 people found this helpful
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Savy Shopper
5.0 out of 5 starsVerified Purchase
Good choice, But if u only can afford 1 book, choose Mastering the art of Italian Cuisine.
Reviewed in the United States on March 8, 2021
I love Lidia''s simple wholesome approach to cooking. Her explaniations are clear and easy to follow. This book is very good. . HOWEVER, If you only can afford 1 cookbook to buy OR store near your kitchen, I would say that her lg Red book. Mastering The Art Of Italian... See more
I love Lidia''s simple wholesome approach to cooking. Her explaniations are clear and easy to follow. This book is very good. . HOWEVER, If you only can afford 1 cookbook to buy OR store near your kitchen, I would say that her lg Red book. Mastering The Art Of Italian Cuisine is better. It contains a FEW of the recipes in this book... But this book has some nice color photos. While the bigger book does not. Not every recipe includes a picture though. This book does have some great recipes that the larger book does not have . At least one review did not care for anchovies or capers, so they rated this book lower. No big deal, just leave those out. But I will say that Lidia''s use if those items makes them quite good, EVEN IF you do NOT like them .
6 people found this helpful
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Cookie
1.0 out of 5 starsVerified Purchase
Double Yuck!!
Reviewed in the United States on January 19, 2021
I am an Italian American born in the U.S., and I have never seen so many unappetizing recipes! My mother created many outstanding recipes on her own, and with 7 children, there was nothing left in the pan after dinner. If she could see these horrible recipes, she would... See more
I am an Italian American born in the U.S., and I have never seen so many unappetizing recipes! My mother created many outstanding recipes on her own, and with 7 children, there was nothing left in the pan after dinner. If she could see these horrible recipes, she would faint. Most of the pasta is dry with other ingredients added. I would choke on it without a bit of sauce. When I saw a recipe with octopus, I almost gagged. This book is so bad that if I could have it for free, I would throw it out! Don''t waste your money!
4 people found this helpful
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Tamara D
5.0 out of 5 starsVerified Purchase
This woman''s cooking and cookbooks are amazing. This one is worth buying
Reviewed in the United States on January 18, 2015
This woman''s cooking and cookbooks are amazing. This one is worth buying. She cooks like my Italian side of the family. The taste of her recipes is like home and my childhood. The manner in which she explains things is an education. I love her as my teacher. She is so... See more
This woman''s cooking and cookbooks are amazing. This one is worth buying. She cooks like my Italian side of the family. The taste of her recipes is like home and my childhood. The manner in which she explains things is an education. I love her as my teacher. She is so understandable and my results are always top-notch. I''m very thankful to have discovered Lidia. The Eggplant Parm in this book is beyond fantastic, especially the 2nd day. Her apple-tomato sauce sounds weird, but it is worthy of serving company and is so easy. Buy this. You won''t be disappointed.
48 people found this helpful
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Marilyn
2.0 out of 5 starsVerified Purchase
Not a fan of this book
Reviewed in the United States on May 22, 2021
I really wanted to like this book as I have watched Lydia''s TV shows over the years and she is a warm person who does a very good job of teaching Italian cuisine. However this is why I gave a 2 star rating-I could have easily given it a 1: -There are quite a few... See more
I really wanted to like this book as I have watched Lydia''s TV shows over the years and she is a warm person who does a very good job of teaching Italian cuisine. However this is why I gave a 2 star rating-I could have easily given it a 1:

-There are quite a few photos and the quality is not the issue. The burnt food is. Eggplant Parmigiana and the lasagna had an entire top burnt layer. Not only is that very unhealthy-but, why do I want to eat burnt food? I know it is in vogue to use the foodie terminology of "charred"-but, that a synonym for burned food in my opinion.
-The Straw and Hay looked like it was in sitting a pool of broth instead of a rich cream sauce.
-The instruction for killing a lobster was the most horrific and cruel I have ever read. Most chefs do a quick kill and don''t dismember them before killing them. Horrible and unsettling to read.
-The Sole Meuniere photo was so unappetizing. Fillets crowded together and with burned lemons on top.
-The Chicken Parmigiana looked so dry and heavily breaded.
-Grilled octopus=burnt.
**I do want to try the Mushroom Ragu-I watched her make it on her TV show and that inspired me to buy the book.
The Shrimp Buzara Style looks very good and I will also try that recipe.

But, the recipes concentrated on pork, veal, beef, & sausage. I know that is Italian, but I would like to have seen more options for tasty vegetable/pasta and risotto offerings.

Like I said, I really wanted to like this book, which is 8 1/2" x 8 1/2", but there are much better Italian cookbooks available. Most of the recipes in this book are old and known Italian standards-not much new.
One person found this helpful
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Denys
5.0 out of 5 starsVerified Purchase
The Best Italian Cook Book I Know Of.
Reviewed in the United States on October 13, 2016
Wow. So much good stuff. We moved three months ago and I can''t find it yet. I''ll order another if I don''t find it soon. Her recipe for marinara sauce is a revelation! So simple, and yet so good. I know I''m an instant star whenever I make spaghetti with marinara using... See more
Wow. So much good stuff. We moved three months ago and I can''t find it yet. I''ll order another if I don''t find it soon. Her recipe for marinara sauce is a revelation! So simple, and yet so good. I know I''m an instant star whenever I make spaghetti with marinara using her recipe.
20 people found this helpful
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cdea
5.0 out of 5 starsVerified Purchase
Delicious Italian Family Recipes
Reviewed in the United States on November 3, 2018
Every recipe worth trying. Lidia''s instructions are easy to follow, and the results are delicious. Italian Family cooking at its finest. Since my family background is Italian, I can speak to their authenticity. It’s a great book for both new cooks and those of us who are... See more
Every recipe worth trying. Lidia''s instructions are easy to follow, and the results are delicious. Italian Family cooking at its finest. Since my family background is Italian, I can speak to their authenticity. It’s a great book for both new cooks and those of us who are looking for different takes on our own family recipes.
9 people found this helpful
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Top reviews from other countries

Yvette P
4.0 out of 5 starsVerified Purchase
MMMMMM ~ some good eats
Reviewed in Canada on July 13, 2015
I have enjoyed making some of these recipes. I intend to make more from this great book! The pictures were well done. Instructions were clear & easy to follow. After watching Lidia"s TV show, I am happy to have some of her recipes on hand. Thank you Lidia ~ 2 thumbs upSee more
I have enjoyed making some of these recipes. I intend to make more from this great book! The pictures were well done. Instructions were clear & easy to follow. After watching Lidia"s TV show, I am happy to have some of her recipes on hand. Thank you Lidia ~ 2 thumbs up
2 people found this helpful
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MJS
5.0 out of 5 starsVerified Purchase
Friend is a great cook already
Reviewed in Canada on January 11, 2018
This was a Christmas gift for a friend and the recipient really likes the book because there are many photos and has already earmarked some of the recipes to try. Friend is a great cook already.
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Gilford Drummond
5.0 out of 5 starsVerified Purchase
Review of Lidia''s Favorite Recipes
Reviewed in Canada on February 10, 2013
This book has become one of my favorites as it has given me all the recipes that Lidia likes while also showing me how easy it is to make any one of the 100 recies in the book. It has increased my love for Italian food by two fold and makes want to watch PBS every Saturday...See more
This book has become one of my favorites as it has given me all the recipes that Lidia likes while also showing me how easy it is to make any one of the 100 recies in the book. It has increased my love for Italian food by two fold and makes want to watch PBS every Saturday just to see Lidia in action. She truly has becomed one of my favorite chefsand the book has allowed me greater access into the mind of a wonderful chef.
3 people found this helpful
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Guido
4.0 out of 5 starsVerified Purchase
... preferred more photos but most of the recipes are useful. There were some odd-ball ones I never heard ...
Reviewed in Canada on September 10, 2014
Would have preferred more photos but most of the recipes are useful. There were some odd-ball ones I never heard of and have no desire to try, but still a large selection to chose from. I have a couple of her books and think that''s enough as I can''t imagine her coming out...See more
Would have preferred more photos but most of the recipes are useful. There were some odd-ball ones I never heard of and have no desire to try, but still a large selection to chose from. I have a couple of her books and think that''s enough as I can''t imagine her coming out with any new groundbreaking material.
One person found this helpful
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Antonia
4.0 out of 5 starsVerified Purchase
easy to follow
Reviewed in Canada on September 23, 2017
Has some of the recipes I was having trouble getting off the internet. Overall not too much different from her other cook books. Still, basic, easy to follow, good Italian recipes with an American twist sometimes. Thank you.
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2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale

2021 new arrival Lidia's discount Favorite outlet online sale Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook sale