This article, written by Gretchen McKay, appears on Pittsburgh Post-Gazette.
Lidia Bastianich gives a lesson in Italian cooking
Lidia Bastianich has written a dozen cookbooks since arriving in America more than 40 years ago, introducing at least two generations of Americans to the delights and intricacies of regional Italian cooking.
Rather than simply dazzle like so many celebrity chefs, she keeps it simple. Ms. Bastianich’s persona on TV and in print has always been that of teacher, from how to choose the right ingredients, to the need to taste as you go to the importance of technique in certain recipes. In “Lidia’s Mastering the Art of Italian Cuisine” (Knopf, October 2015, $37.50), she offers aspiring cooks what she calls her “master class.”
Nearly 2 inches thick, the soups-to-nuts primer is a handsome companion piece to the third season of “Lidia’s Kitchen,” her 26-part series on PBS. Its 400-plus recipes run the gamut from appetizers, salads and sauces to pizza, pasta and seafood, and she also includes an extensive guide to the ingredients and techniques essential to Italian cooking. Near the end, there’s a 46-page glossary of words that tend to pop up in Italian kitchens.
She also includes some tasty insights to Italian culture (there’s a reason it’s called “wedding soup”) along with a handful of phrases that would come in handy at her ristorante in the Strip District, where on Sunday from 5 to 9 p.m. she’ll feature some favorites at a dinner to promote the cookbook. Cost is $55 (plus tax and gratuity), with an optional Bastianich wine pairing for an additional $30.
“This book provides the forum for me to collect everything I want to communicate to you in one place,” she writes in the foreword. “Here I have gathered my life’s memories, my philosophy, my passion, my art. These are the ingredients I love to cook with, and the cooking techniques I have learned and developed through my 40-plus years in the kitchen.”
Italian food at its best is simple, made with seasonal items. Many of Ms. Bastianich’s recipes require just a handful of ingredients, many of which are pantry-friendly.
All you need for her tomato sauce, for instance, is olive oil, garlic, a can of Italian plum tomatoes, crushed red pepper and basil; for gnocchi, it’s simply potatoes, eggs, flour, salt and pepper.
One dish that immediately caught my eye, and one that will be offered on Sunday at her restaurant, was her mother, Erminia’s, recipe for Chicken Thighs with Potatoes and Olives. Read more and view the recipe at Pittsburgh Post-Gazette.
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