- Hardcover: 288 pages
- Publisher: Bantam Doubleday Dell Publishing Group (Dec 1998)
- Language English
- ISBN-10: 0385245114
- ISBN-13: 978-0385245111
- Product Dimensions: 25.9 x 18.5 x 2.8 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 3,959,854 in Books (See Top 100 in Books)
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More About the Author
Product Description
Product Description
The owner of New York's celebrated Felidia presents a collection of over 120 simple but sophisticated recipes from the cuisine of her native Istria, spiced with tidbits of history and tradition and seasoned with warm family memories.
B & W and full-color photographs throughout
B & W and full-color photographs throughout
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Most Helpful Customer Reviews
0 of 1 people found the following review helpful:
5.0 out of 5 stars
A DELICIOUS FEAST!!!,
By A Customer
This review is from: La Cucina Di Lidia: Distinctive Regional Cuisine from the North of Italy (Hardcover)
A book close to my heart. My family hails from the island of Krk just south of Istria. As a first generation American I am fortunate to have the flavorings of the Adriatic in my soul and palate. This book literally brought tears to my eyes. My family will have hours of enjoyment from this book. As a fellow child of Astoria,Queens---HVALA LIDIA!!!
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.0 out of 5 stars (6 customer reviews) 12 of 14 people found the following review helpful:
3.0 out of 5 stars
Some reservations about this book,
By Don DeMaio - Published on Amazon.com
This review is from: La Cucina Di Lidia: Distinctive Regional Cuisine from the North of Italy (Hardcover)
I love Lidia and love her style of cooking. This was her first book and therein lies the rub. I found this book almost inpenetrable. Great stories about her childhood in Istria, but the recipes are almost universally unusable. Octopus salad, cuttlefish sacs, etc. Not the kind of thing you'd be inclined to try in your own kitchen. Lidia is very bright, that much is obvious. But I think she'd tried too hard to impress us with her intellect. I'd try another of her titles, if I were you.
29 of 41 people found the following review helpful:
5.0 out of 5 stars
A DELICIOUS FEAST!!!,
By A Customer - Published on Amazon.com
This review is from: La Cucina Di Lidia: Distinctive Regional Cuisine from the North of Italy (Hardcover)
A book close to my heart. My family hails from the island of Krk just south of Istria. As a first generation American I am fortunate to have the flavorings of the Adriatic in my soul and palate. This book literally brought tears to my eyes. My family will have hours of enjoyment from this book. As a fellow child of Astoria,Queens---HVALA LIDIA!!!
2 of 2 people found the following review helpful:
5.0 out of 5 stars
Home cooking, with elegance,
By wiredweird "wiredweird" - Published on Amazon.com
This review is from: La Cucina Di Lidia: Distinctive Regional Cuisine from the North of Italy (Hardcover)
This is really two books, largely interleaved with each other. The cookbook is the more obvious one. It's where Lidia - never truly separable from her husband Felice - exposes the secrets of her kitchen. Correction: kitchens, plural. These are the recipes that have kept the lines long outside of her restaurants back to the early 1970s. Struggling against American palates trained on TV dinners, they addressed and quite possibly created a clientele who discovered that there was more to Italian food than tomato sauce.
Lidia has extensive professional education, undertaken while she was a young mother and beginning restauranteur (this is the weaker sex?!?). She and her husband traveled most of Europe, studying the national and even regional specialties of each culinary tradition. Although training and research inform this book, that's not where it really comes from. It comes, through her personal alchemy, from her grandmother's truck garden. That's where the second book within this one binding comes in. That book is Lidia's culinary biography, from her earliest girlhood in Adriatic Italy up to the book's 1990 writing. The family wasn't rich. Meat was a rarity, and every part of the animal went into the pot: heart, kidney, liver, blood for black sausage, and (in this pre-BSE book) brain. Produce was fresh from the garden, though, and slaughtering the animal was part of cooking with meat. Plain cooking can be exquisite cooking, however. Lidia's close contact with every aspect of the food gave her a bone-deep appreciation for unique character of ever plant and animalin her kitchen. Her secret is really no secret at all: it lies in using the finest and freshest ingredients, and in knowing the preparation that lets each be the best it can. //wiredweird |
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