{"product_id":"lidias-celebrate-like-an-italian-isbn-9780385349482","title":"Lidia's Celebrate Like an Italian","description":"\u003cb\u003eThe beloved TV chef and best-selling author offers the only cookbook you'll need to give any gathering—from a dinner for two to a wedding—a delectable, welcoming Italian flavor.\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003eNo 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: \u003ci\u003e\"Tutti a tavola a mangiare!\"\u003c\/i\u003e“Beloved TV chef Lidia Bastianich teaches you how to eat—and party—like . . . in the old country with \u003ci\u003eLidia’s Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party\u003c\/i\u003e. From refreshing aperitifs to decadent pastas, this book has it all.\" —\u003ci\u003eParade\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e “Full of family-friendly party recipes.” —\u003ci\u003eWine Spectator\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e “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, \u003ci\u003ePittsburgh Magazine\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e “Full of wonderful tips, advice and recipes for those who are ready to tackle entertaining like an Italian.” —\u003ci\u003eThe Providence Journal\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e“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.” —\u003ci\u003ePostmedia\u003c\/i\u003e\u003cb\u003eLIDIA MATTICCHIO BASTIANICH\u003c\/b\u003e is the author of 11 previous cookbooks and the Emmy award-winning host of Public Television's \u003ci\u003eLidia's Kitchen\u003c\/i\u003e. She owns four acclaimed restaurants in New York including Felidia, Becco, Esca, and Del Posto, as well as Lidia's Pittsburgh and Lidia's Kansas City, co-owned with her daughter, Tanya. She is also a partner in the acclaimed Eataly, the largest artisanal Italian food and wine marketplace in the world, in New York, Chicago, Boston, and São Paulo, and with a store opening in Los Angeles in 2017. Lidia is the founder and president of Tavola Productions, an entertainment company that produces high quality broadcast productions and she also has a line of pastas and all natural sauces called LIDIA'S. She lives on Long Island, New York.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTANYA BASTIANICH MANUALI\u003c\/b\u003e 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.Chapter 1\u003cbr\u003e\u003cbr\u003ePlanning a Party? Where to Start\u003cbr\u003e\u003cbr\u003eThe first thing to decide when planning an event is what type of party you want to throw. A major determining factor is the number of guests you are expecting and what kind of space you have available; the significance of the event and the budget are also important deciding elements. Will it be a family-style dinner, or a seated and plated meal? Or is it something more casual, with buffet service or perhaps an outdoor barbecue? You also need to take into consideration the time you have to prepare for the event, and whether or not you will have help making and serving the food and drinks. And do not forget the clean-up part; make sure you have planned for some help or allotted enough time for yourself. Make a list of the equipment, plates, utensils, and glasses needed. Do you have enough? Will you need to rent some, or will you use disposable versions? Do you have enough platters, glasses, silverware, and so on to make everything look fabulous?\u003cbr\u003e\u003cbr\u003eChoose your table decorations wisely. I like to go back to nature and pick flowers, branches, and herbs from my garden to decorate the tables and the space. Also, you should make a rough plan or rendering of the space available and place the tables, chairs, and service stations appropriately. Do you have enough tables and chairs, or will you need to rent some of those as well? Do not crowd the buffet dishes all on one side, but distribute them evenly around, so people will not be crowded into one area of service.\u003cbr\u003e\u003cbr\u003eIf you’re entertaining on a larger scale, you must figure out the right quantities of food and beverage so that everyone has enough. You do not want to run out, but you do not want to go overboard, either—having too much just makes extra work and wastes food. You can really think it through carefully, down to deciding an approximate amount of stuzzichini per head or planning for a half-bottle of wine per person. \u003cbr\u003e\u003cbr\u003eWhen it comes time to serve the food for a buffet, do not put it all out at one time. Divide it, and keep some aside to refresh the stuzzichini or buffet table if that is what you have chosen to do.\u003cbr\u003e\u003cbr\u003eOnce you have determined most of the above elements, you can begin to plan your menu. I find it best to vary the dishes to keep things manageable. If you are going to be serving an entrée that takes time to prepare and is a bit more costly, then maybe decide on a less expensive vegetable-based antipasto that can be made ahead of time to start. You should also consider planning your dishes based on the cooking method, so you do not end up with an oven or stove that is too crowded or unmanageable. Divide the menu by serving some salads or cold foods that can be prepared in advance, and some side dishes that can be served at room temperature or reheated fast.\u003cbr\u003e\u003cbr\u003eIf you are going to be garnishing your dishes, use items that are complementary to the recipes, such as produce or herbs you used to cook. It is also a good idea to have some “user-friendly” dishes: even if you are an adventurous cook and eater, not all of your guests may be as out there as you. Always mix some guaranteed ­crowd-pleasers—salads and pasta are a safe bet—in with your more ambitious dishes, so no one goes hungry and everyone leaves satisfied and happy.\u003cbr\u003e\u003cbr\u003eAnd never forget the grand finale, dessert. Italian desserts are much less complicated and certainly less sweet than American ones. Beautiful fruit in season; dolce al cucchiaio, a dessert that is creamy and soft and usually eaten with a spoon, which can be prepared a day in advance; or some biscotti, cioccolatini, and good espresso are all you need to triumph in the end. For that extra Italian touch, bring out the amaro, a bitter after-dinner drink, and the grappa. The more you plan ahead, the more effortless your Italian-style meal will be.\u003cbr\u003e\u003cbr\u003e*\u003cbr\u003e\u003cbr\u003eAn opener to festivities, an aperitivo, can be a cocktail made with hard liquors such as gin or vodka, or a service of sparkling wines, such as champagne or prosecco. More often than not, at the beginning of an Italian dinner party or cocktail party an aperitivo is made with softer, gentler liquors, such as Aperol or Campari, to which prosecco, wine, juices, or amaro can be added. These are drinks meant to “open the appetite,” or wake up your palate, and prepare you for the meal to come. But to invite someone for an aperitivo in Italy could simply be a social invitation to get together without a meal to follow. The tradition of going out for an aperitivo prior to eating is still quite strong in Italy, and some bars serve elaborate finger foods during the aperitivo time slot prior to dinner, usually starting somewhere around 7:00 p.m. And, more often than not, these elaborate aperitivo settings, which are usually short, can turn into the perfect Italian all-night cocktail party. To pull this off at home, put together some drinks from this chapter along with a nice selection of food from the appetizers chapter and ecco là, you are all set for an Italian-style cocktail party to celebrate important events like a birthday, graduation, or retirement. To make it really Italian, put on some Pavarotti, Bocelli, or Lucio Battisti to set the mood. You should also complement your cocktails with the bounty of the season. Dress your aperitivo with spring herbs such as mint and basil, especially if you will be entertaining on a terrace outside. Or get into the citrus family with lemons, tangerines, blood oranges, and bergamot for the holiday season.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAperol Spritz\u003c\/b\u003e\u003cbr\u003eA spritz is a light drink in which club soda or seltzer water is added to a liqueur or wine or a combination of both. Light in taste and alcohol, and quite refreshing, it is also easy to scale up and serve in larger quantities in a pitcher. You can stir together the Aperol and white wine and chill them ahead of time, but add the club soda at the last minute. The orange-flavored element is essential, so if you do make a batch of it make sure you add orange slices to the pitcher.\u003cbr\u003eMakes 1 cocktail\u003cbr\u003e\u003cbr\u003eIce cubes\u003cbr\u003e2 ounces Aperol\u003cbr\u003e1 cup dry white wine, chilled\u003cbr\u003eClub soda, chilled\u003cbr\u003eOrange slice, for garnish\u003cbr\u003e\u003cbr\u003eFill a white wine glass halfway with ice. Add the Aperol and white wine, and stir. Pour in club soda (up to ½ cup) to top off the glass.\u003cbr\u003e\u003cbr\u003eGarnish the side of the glass with the orange slice, and serve.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAperol Veneziano\u003c\/b\u003e\u003cbr\u003eThis is a very refreshing and festive apéritif. The club soda makes it lighter in alcohol, but it is also delicious with just Aperol and prosecco. Do not forget the orange slice.\u003cbr\u003eMakes 1 cocktail\u003cbr\u003e\u003cbr\u003eIce cubes\u003cbr\u003e2 ounces Aperol\u003cbr\u003e1 cup chilled prosecco\u003cbr\u003eClub soda, chilled\u003cbr\u003eOrange slice, for garnish\u003cbr\u003e\u003cbr\u003eFill a white wine glass halfway with ice. Add the Aperol and prosecco, and stir. Pour in club soda (up to ¼ cup) to top off the glass.\u003cbr\u003e\u003cbr\u003eGarnish the side of the glass with an orange slice, and serve.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eCampari and Soda\u003c\/b\u003e\u003cbr\u003eI like to serve this refreshing apéritif in a tall highball glass, with some ice cubes and an orange slice or an orange or lemon peel.\u003cbr\u003eMakes 1 cocktail\u003cbr\u003e\u003cbr\u003eIce cubes\u003cbr\u003e3 ounces Campari\u003cbr\u003e¾ cup club soda, chilled\u003cbr\u003eOrange slice, or orange or lemon peel, for garnish\u003cbr\u003e\u003cbr\u003eFill a highball glass with ice cubes. Add the Campari, and top with the chilled club soda. Stir.\u003cbr\u003e\u003cbr\u003eGarnish the side of the glass with an orange slice, and serve each drink with a stirrer so your guests can mix the drink well.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eCampari Americano\u003c\/b\u003e\u003cbr\u003eThe recipe here is for the original Americano, but I sometimes like serving it in a highball glass with more club soda added.\u003cbr\u003eMakes 1 cocktail\u003cbr\u003e\u003cbr\u003eIce cubes\u003cbr\u003e2 ounces Campari\u003cbr\u003e1 ounce Cinzano Rosso vermouth\u003cbr\u003eClub soda, chilled, to taste\u003cbr\u003eStrip of orange peel, for garnish\u003cbr\u003e\u003cbr\u003eFill a rocks glass or an Old Fashioned glass with ice cubes. Add the Campari and Cinzano Rosso. Top with a splash of club soda, and stir.\u003cbr\u003e\u003cbr\u003eTwist the orange peel over the top of the glass, drop it in, and serve.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eFragolì Prosecco\u003c\/b\u003e\u003cbr\u003eFragolì is a sweet liqueur made with alcohol-infused wild strawberries. It can also be mixed with ginger ale instead of prosecco for a less alcoholic but much sweeter version of this drink. And it is good poured over vanilla ice cream for a quick dessert. It is bright red and sweet, with an intense strawberry flavor. Other flavorful fruit liqueurs can be substituted, such as peach liqueur, banana liqueur, or limoncello.\u003cbr\u003eMakes 1 cocktail\u003cbr\u003e\u003cbr\u003e1 ounce Fragolì (strawberry liqueur)\u003cbr\u003eProsecco, chilled\u003cbr\u003e2 small strawberries, halved\u003cbr\u003e\u003cbr\u003ePour the Fragolì into a champagne flute, and fill the flute with prosecco. Stir.\u003cbr\u003e\u003cbr\u003eThread the strawberries onto a plastic pick, place in the drink, and serve.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eFragolì Daiquiri\u003c\/b\u003e\u003cbr\u003eTo give a new, fruity twist to a standard daiquiri, try adding Fragolì, fresh strawberries, and, to balance the sweetness, some simple syrup. To make simple syrup, combine equal parts sugar and water, and bring to a simmer to dissolve the sugar. Cool completely, and chill. Simple syrup will keep in the refrigerator for a week or so, tightly covered, and can be used in a number of cocktails or to sweeten iced tea or iced coffee.\u003cbr\u003eMakes 1 cocktail\u003cbr\u003e\u003cbr\u003e1 tablespoon fresh lime juice\u003cbr\u003e1 ounce chilled simple syrup (see headnote)\u003cbr\u003e2 medium strawberries, stemmed and chopped, plus 2 whole strawberries halved for garnish\u003cbr\u003e4 fresh basil leaves\u003cbr\u003e2 ounces Fragolì (strawberry liqueur)\u003cbr\u003eAbout 6 ounces prosecco, chilled\u003cbr\u003e\u003cbr\u003eChill a highball glass in the freezer for at least 15 minutes.\u003cbr\u003e\u003cbr\u003eIn the highball glass, combine the lime juice, simple syrup, chopped strawberries, and basil. With a muddler (or use the back of a spoon), crush and press the berries to make a chunky purée and bruise the basil leaves. Remove the basil and discard.\u003cbr\u003e\u003cbr\u003eAdd the Fragolì, and pour in prosecco to fill the glass. Thread the halved strawberries on a plastic pick, place this in the drink, and serve.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNegroni\u003c\/b\u003e\u003cbr\u003eThis is a classic Negroni. If you don’t have a cocktail shaker, you can also just stir all of the ingredients together in the glass. Negroni can be served on the rocks, as in this recipe, but it also makes for a very elegant drink when served straight up in a chilled martini glass.\u003cbr\u003eMakes 1 cocktail\u003cbr\u003e\u003cbr\u003eIce cubes\u003cbr\u003e1 ounce gin\u003cbr\u003e1 ounce Campari\u003cbr\u003e1 ounce Cinzano Rosso vermouth\u003cbr\u003eStrip of orange peel, for garnish\u003cbr\u003e\u003cbr\u003eChill a rocks glass or an Old Fashioned glass in the freezer for at least 15 minutes.\u003cbr\u003e\u003cbr\u003eIn a cocktail shaker filled with ice, combine the gin, Campari, and Cinzano Rosso. Shake to combine. Pour over fresh ice in the chilled glass.\u003cbr\u003e\u003cbr\u003eTwist the orange peel over the top of the glass, drop it in, and serve.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eVodka all’Aceto Cocktail\u003c\/b\u003e\u003cbr\u003eOn its own, the vinegar syrup makes a refreshing nonalcoholic drink—just add more club soda. With vodka, it’s a perfect summer cocktail.\u003cbr\u003eMakes 6 cocktails\u003cbr\u003e\u003cbr\u003e\u003ci\u003eVinegar Syrup\u003c\/i\u003e\u003cbr\u003e2 cups red wine vinegar\u003cbr\u003e½ cup honey\u003cbr\u003e\u003cbr\u003e\u003ci\u003eDrink\u003cbr\u003e\u003c\/i\u003eIce cubes\u003cbr\u003eVodka (optional)\u003cbr\u003eClub soda, chilled\u003cbr\u003e\u003cbr\u003eIn a small saucepan, combine the vinegar and honey. Bring to a boil, and cook until reduced to a syrup that coats the back of a spoon, about 15 minutes. You should have about ¾ cup syrup. (This is enough for three or four drinks.) Let the syrup cool completely.\u003cbr\u003e\u003cbr\u003eFor each drink, fill a highball glass with ice cubes. Add 2 tablespoons syrup and 1 ounce vodka (if using), and stir. Add club soda to fill the glass, about 1 cup, and stir again.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003ePear Bellini\u003c\/b\u003e\u003cbr\u003eThe recipe for the pear purée makes about 1½ cups, enough for about eight cocktails, but if you have any left over it will keep in the refrigerator for several days, or can be frozen. The purée can also be made with peaches or apricots.\u003cbr\u003eMakes purée for 8 Bellinis\u003cbr\u003e\u003cbr\u003e\u003ci\u003ePear Purée\u003c\/i\u003e\u003cbr\u003e3 ripe medium Bartlett pears, peeled, cored, and chopped\u003cbr\u003e3 tablespoons sugar\u003cbr\u003e1 tablespoon lemon juice\u003cbr\u003e\u003cbr\u003e\u003ci\u003eBellini\u003c\/i\u003e\u003cbr\u003eProsecco, chilled\u003cbr\u003eA strip of candied ginger, for garnish\u003cbr\u003e\u003cbr\u003eIn a medium saucepan, combine the pears, sugar, lemon juice, and 2 cups water. Simmer until the pears are very tender, about 20 minutes. When it is cooled, purée the mixture in a blender, then chill.\u003cbr\u003e\u003cbr\u003eFor each Bellini, pour 1 ounce purée into a champagne flute and fill the flute with prosecco. Stir, drop in a piece of candied ginger, and serve.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAmaro Bellini\u003c\/b\u003e\u003cbr\u003eA Bellini is usually a somewhat fruity, bubbly, sweet apéritif, but here I give it a bitter twist with some amaro, a bitter liqueur usually served as a digestif at the end of a meal.\u003cbr\u003eMakes 1 cocktail\u003cbr\u003e\u003cbr\u003e2 sugar cubes\u003cbr\u003eAbout 2 teaspoons amaro, to soak the cubes\u003cbr\u003eProsecco, chilled\u003cbr\u003eStrip of orange peel, for garnish\u003cbr\u003e\u003cbr\u003eDrop the sugar cubes into a champagne flute, and pour amaro over them to soak them. Let sit a few minutes.\u003cbr\u003e\u003cbr\u003eFill the flute with prosecco. Twist the orange peel over the flute, drop it in, and serve.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eLimoncello Martini\u003c\/b\u003e\u003cbr\u003eIf you are a martini drinker, there is nothing like a dry straight-up martini with an olive, but today martinis are found in many different renditions. I do like the apple martini, but for a more Italian drink, here is a limoncello martini with a daiquiri presentation.\u003cbr\u003eMakes 1 cocktail\u003cbr\u003e\u003cbr\u003eKosher salt, for rimming the glass\u003cbr\u003e½ lemon\u003cbr\u003eIce cubes\u003cbr\u003e1½ ounces limoncello\u003cbr\u003e1½ ounces vodka\u003cbr\u003e4 fresh basil leaves\u003cbr\u003e\u003cbr\u003eSpread a layer of salt in a saucer. Rub the rim of a martini glass with the cut side of the lemon half. Lightly dip the rim of the glass in the salt, to coat.\u003cbr\u003e\u003cbr\u003eFill a cocktail shaker with ice. Pour in the limoncello and vodka, roughly tear the basil leaves, and add. Shake vigorously.\u003cbr\u003e\u003cbr\u003eStrain the mixture through the shaker into the prepared glass, and serve.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBoulevardier\u003c\/b\u003e\u003cbr\u003eThis cocktail swaps rye (or bourbon, if you prefer) for the gin in a traditional Negroni, ­making it an ideal choice in cooler months.\u003cbr\u003eMakes 1 cocktail\u003cbr\u003e\u003cbr\u003eIce cubes\u003cbr\u003e1 ounce rye or bourbon\u003cbr\u003e1 ounce Campari\u003cbr\u003e1 ounce Cinzano Rosso vermouth\u003cbr\u003eStrip of orange peel, for garnish\u003cbr\u003eChill a rocks glass or an Old Fashioned glass in the freezer for at least 15 minutes.\u003cbr\u003e\u003cbr\u003eIn a cocktail shaker filled with ice, combine the rye, Campari, and Cinzano Rosso. Shake to combine. Strain into the chilled glass.\u003cbr\u003e\u003cbr\u003eTwist the orange peel over the top of the glass, drop it in, and serve.","brand":"Knopf","offers":[{"title":"Default Title","offer_id":46302071849189,"sku":"NP9780385349482","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780385349482.jpg?v=1767731406","url":"https:\/\/k12savings.com\/es\/products\/lidias-celebrate-like-an-italian-isbn-9780385349482","provider":"K12savings","version":"1.0","type":"link"}