{"product_id":"lidias-family-table-isbn-9781400040353","title":"Lidia's Family Table","description":"\u003cb\u003eFrom one of America best-loved and most-admired chefs, an instructive and creative collection of over 200 recipes that bring simple, delicious Italian cooking to the family table, with imaginative ideas for variations and improvisations.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLidia's Family Table\u003c\/i\u003e features hundreds of fabulous new dishes that will  appeal both to Lidia’s loyal following, who have come to rely on her wonderfully  detailed recipes, and to the more adventurous cook ready to experiment. \u003cbr\u003e\u003cbr\u003e • She welcomes  us to the table with tasty bites from the sea (including home-cured tuna and mackerel),  seasonal salads, and vegetable surprises (Egg-Battered Zucchini Roll-Ups, Sweet Onion  \u003ci\u003eGratinate\u003c\/i\u003e).\u003cbr\u003e\u003cbr\u003e • She reveals the secret of simple make-ahead soup bases, delicious  on their own and easy to embellish for a scrumptious soup that can make a meal. \u003cbr\u003e\u003cbr\u003e • She opens up the wonderful world of pasta, playing with different shapes, mixing  and matching, and creating sauces while the pasta boils; she teaches us to make fresh  egg pastas, experimenting with healthful ingredients–whole wheat, chestnut, buckwheat,  and barley. And she makes us understand the subtle arts of polenta- and risotto-making  as never before. \u003cbr\u003e\u003cbr\u003e • She shares her love of vegetables, skillet-cooking some to intensify  their flavor, layering some with yesterday’s bread for a lasagna-like gratin, blanketing  a scallop of meat with sautéed vegetables, and finishing seasonal greens with the  perfect little sauce.\u003cbr\u003e\u003cbr\u003e • She introduces us to some lesser-known cuts of meats for  main courses (shoulders, butts, and tongue) and underused, delicious fish (skate  and monkfish), as well as to her family’s favorite recipes for chicken and a beautiful  balsamic-glazed roast turkey.\u003cbr\u003e\u003cbr\u003e • And she explores with us the many ways fruits and  crusts (pie, strudel, cake, and toasted bread) marry and produce delectable homey  desserts to end the meal.\u003cbr\u003e\u003cbr\u003e Lidia’s warm presence is felt on every page of this book,  explaining the whys and wherefores of what she is doing, and the brilliant photographs  take us right into her home, showing her rolling out pasta with her grandchildren,  bringing in the summer harvest, and sitting around the food-laden family table. As  she makes every meal a celebration, she invites us to do the same, giving us confidence  and joy in the act of cooking.\u003cb\u003ePraise for Lidia\u003c\/b\u003e \u003cb\u003eMatticchio Bastianich\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \"Straightforward, honest, simple but sophisticated, and utterly delicious...these satisfying dishes will never fail to please your family or your friends.\" —Jacques Pépin \u003cbr\u003e  \u003cbr\u003e \"I have enjoyed the creative and soulful cooking at Felidia for more than three decades. Lidia was the first to really bring us authentic regional Italian food in New York. Her recipes in this book are rustic, delicious, and perfect for the home cook.\" —Daniel Boulud \u003cbr\u003e  \u003cbr\u003e \"For those who want to craft the kind of delizioso Italian delights one finds at the chef’s flagship New York restaurant, Felidia, [Lidia] Bastianich serves up more than 100 signature recipes she’s spent 38 years perfecting: Istrian-inflected dishes both sophisticated and homespun.\" —\u003ci\u003eO\u003c\/i\u003e, The Oprah Magazine \u003cbr\u003e  \u003cbr\u003e \"No one gets to the heart of Italian food like Lidia Bastianich.\" —Debbie Macomber,#1 \u003ci\u003eNew York Times\u003c\/i\u003e best-selling author \u003cbr\u003e\u003cbr\u003e \"One of America’s great Italian cooks.\" —\u003ci\u003eLos Angeles Times\u003cbr\u003e \u003c\/i\u003e\u003cbr\u003e \"Bastianich’s 16th cookbook and arguably one of her most user-friendly, streamlined to be 'as straightforward to cook as possible' and using a minimal number of pots and pans. . . . You’ll find a wide assortment of \u003ci\u003eprimi\u003c\/i\u003e pasta and risotto cishes, which are the cornerstone of Italian cooking and perfectly suited for one-pot cooking: chicken eggplant parmesan, gemelli with pesto and tomato, chicken cacciatore and zucchini bread lasagna, to name a few. . . . Ever the teacher, Bastianich sprinkles tips and tricks throughout, and also offers substitution and serving suggestions.\" \u003ci\u003ePittsburgh Post-Gazette\u003c\/i\u003eLidia Bastianich is the author of three previous books: \u003ci\u003eLa Cucina di Lidia\u003c\/i\u003e and\u003ci\u003e \u003c\/i\u003ethe best-selling \u003ci\u003eLidia’s Italian Table \u003c\/i\u003eand \u003ci\u003eLidia’s Italian-American Kitchen\u003c\/i\u003e–also the names of her nationally syndicated public television series. She is the owner of the very successful New York City restaurant Felidia, as well as Becco, Esca, and Lidia’s in Pittsburgh and Kansas City, and she gives lectures on Italian cuisine throughout the country. She lives on Long Island in New York and she can be reached at her Web site, www.lidiasitaly.com.Raw Summer Tomato Sauce for Pasta \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eThis is the pasta “sauce” I make in August, when  just-picked tomatoes in all shapes and colors are piled on our kitchen windowsills—and  it is too hot to hang around the stove. It’s a fast no-cooking preparation, but it  requires ripe and juicy tomatoes, preferably homegrown or heirloom tomatoes from  the farmers’ market. Be sure to have them at room temperature. The sauce actually  develops in the hour or two when it marinates: salt draws the juices from the tomatoes,  and they become infused with the flavors of basil and garlic. Then all you do is  toss piping-hot pasta with the tomatoes and enjoy one of the rare treats of the whole  year.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eMakes 3 to 4 cups, enough to sauce 1 pound of dry pasta\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e2 pounds ripe summer  tomatoes, preferably heirloom varieties in a mix of colors and shapes \u003cbr\u003e\u003cbr\u003e3 or 4 plump  garlic cloves, peeled \u003cbr\u003e\u003cbr\u003e1\/2 teaspoon salt \u003cbr\u003e\u003cbr\u003e6 large basil leaves (about 3 tablespoons  shredded) \u003cbr\u003e\u003cbr\u003e1\/4 teaspoon dried peperoncino (hot red pepper flakes), or more  or less  to taste \u003cbr\u003e\u003cbr\u003e1\/2 cup extra-virgin olive oil \u003cbr\u003e\u003cbr\u003e1 cup or more grated Parmigiano-Reggiano  or cubed fresh mozzarella (optional) \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eRinse the tomatoes, drain, and wipe dry.  Cut out the core and any other hard parts. Working over a big mixing bowl to catch  all the juices, cut the tomatoes—cherry tomatoes in half; regular tomatoes into 1-inch  chunks—and drop them in the bowl. \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eSmash the garlic cloves with a chef’s knife and  chop into a fine paste. This is easier if you add some of the salt as you chop; mash  the garlic bits and salt with the flat side of the knife too. Scatter the garlic  paste and the rest of the salt (1\/2 teaspoon in all) over the tomatoes and stir gently. \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003ePile up the basil leaves and slice into thin strips (called a chiffonade). Strew  these over the tomatoes, then the peperoncinoflakes. Pour in the oil, stir, and fold,  to coat the tomatoes and distribute the seasonings. \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eCover the bowl with plastic  wrap and let it marinate at room temperature for 1 to 2 hours. Toss the marinated  sauce with freshly cooked and drained pasta. Serve as is, or toss in 1 cup freshly  grated Parmigiano-Reggiano. For additional complexity, you could add 1 cup or more  cubed fresh mozzarella.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e\u003ca name=\"iti4\"\u003e\u003c\/a\u003e\u003cb\u003eCrostata with Chocolate, Hazelnuts, and Orange\u003c\/b\u003e \u003cbr\u003eA 9-inch tart serving 6 to 8\u003cbr\u003e\u003cbr\u003e\u003cb\u003eRecommended Equipment\u003c\/b\u003e\u003cbr\u003eA 9-inch tart mold, preferably a fluted metal ring with a removable bottom\u003cbr\u003eA baking stone or oven tiles\u003cbr\u003eA food processor\u003cbr\u003e\u003cbr\u003e \u003cb\u003eFor the Tart Shell\u003c\/b\u003e\u003cbr\u003e1 batch (12 ounces) Sweet Tart Dough (recipe follows), chilled\u003cbr\u003e\u003cbr\u003e \u003cb\u003eFor the Chocolate Layer\u003c\/b\u003e\u003cbr\u003e5 ounces semisweet chocolate, chopped into chunks \u003cbr\u003e\u003cbr\u003e \u003cb\u003eFor the Main Filling\u003c\/b\u003e\u003cbr\u003e1\/3 cup hazelnuts, toasted in the oven, skins rubbed off\u003cbr\u003eA medium-size orange, for zest (see recipe instructions)\u003cbr\u003e2\/3 cup sugar\u003cbr\u003e6 tablespoons soft butter\u003cbr\u003e2 eggs\u003cbr\u003e 1 tablespoon all-purpose flour\u003cbr\u003e 3 ounces semisweet chocolate, chopped in very small pieces (about 1\/2 cup)\u003cbr\u003e2 tablespoons orange liqueur, such as Cointreau or Grand Marnier \u003cbr\u003e\u003cbr\u003e\u003cb\u003eFor the Sweet Tart Dough\u003c\/b\u003e\u003cbr\u003e1 1\/8 cups all-purpose flour (1 cup plus 2 tablespoons)\u003cbr\u003e1\/2 teaspoon baking powder\u003cbr\u003e1\/8 teaspoon salt (2 pinches)\u003cbr\u003e2 tablespoons sugar\u003cbr\u003e9 tablespoons cold butter (1 stick plus one tablespoon)\u003cbr\u003e2 egg yolks\u003cbr\u003e\u003cbr\u003eMaking the Filling\u003cbr\u003e Arrange a rack in the middle of the oven with a baking stone on it, if you have one.  Preheat the oven to 350 degrees. \u003cbr\u003e\u003cbr\u003e Roll and press the dough to form the tart shell, as detailed in the Sweet Tart Dough recipe.  Put the shell in the refrigerator to chill. \u003cbr\u003e\u003cbr\u003e Put the 5 ounces of chocolate chunks in a bowl, and set over a pot of very hot water (barely simmering).  Stir as the chocolate begins to melt, enabling it to become molten at the lowest temperature.  When completely smooth, pour the chocolate into the tart shell, and spread it to cover the dough bottom completely. \u003cbr\u003e\u003cbr\u003e Put the hazelnuts in the food processor, and pulse to chop them into small bits—don’t turn them into a powder or paste.  Empty the nuts into a bowl, and wipe out the food processor (you don’t have to wash it). \u003cbr\u003e\u003cbr\u003e To prepare the orange zest for the filling, rinse and dry the orange, and remove on the outer, colored zest in strips, about 2 inches long, with a vegetable peeler.  Stack up the few strips at a time and slice them lengthwise into very thin slivers with a sharp paring knife.  Then cut the slivers crosswise into tiny bits, like glitter or small confetti; you should have about 2 tablespoons. \u003cbr\u003e\u003cbr\u003e Now you’ll blend the main filling in the processor, adding the ingredients separately; frequently scrape down the sides of the bowl to make sure everything is processed evenly.  First blend the sugar and butter, processing about 30 seconds, until smooth.  With the machine running, drop in the eggs and process for a minute or more, until smooth and slightly thickened (be sure to scrape the sides).  Drop in the flour and blend until smooth; scrape the bowl. \u003cbr\u003e\u003cbr\u003e With the machine off, drop in the chopped orange peel, chocolate, and hazelnuts, and pulse for only a second or two to incorporate.  Finally, whiz in the orange liqueur just for a second.  Take the processor off the base, and scrape the filling from the sides and  blade.  Stir one last time, and pour it into the tart shell.  Smooth the surface with a spatula to form an even layer. \u003cbr\u003e\u003cbr\u003e Sweet Tart Dough\u003cbr\u003e \u003ci\u003eThis dough is the one I use for both the apricot and chocolate tarts and other dessert tarts formed in a shallow tart mold.  It has a delicate, cookie-crumb texture (with lightness from the baking powder) and great buttery taste.  And it takes no time to make in the food processor.\u003c\/i\u003e \u003cbr\u003e\u003cbr\u003e Into the bowl of a food processor fitted with the metal blade, drop the flour, baking powder, salt, and sugar.  Process for a few seconds, to mix the dry ingredients. \u003cbr\u003e\u003cbr\u003e Cut the butter into 1\/2-inch pieces, drop them into the flour, and pulse the machine ten or twelve times, in short bursts, 20 to 30 seconds in all.  The mixture should be crumbly, with only a few larger bits of butter visible. \u003cbr\u003e\u003cbr\u003e Drop the egg yolks into the processor and pulse in bursts, just until the dough starts to clump together in bigger crumbs—it won’t form a single mass.  Scrape out the wet crumbs, press them together, and knead just for a few seconds, to form a smooth, tight dough.  Flatten it into a disk, wrap well in plastic wrap, and refrigerate for 3 hours or up to a day before using.  Freeze the dough for longer keeping. \u003cbr\u003e\u003cbr\u003e Let the chilled dough sit at room temperature for 10 minutes or so before rolling.  Thaw frozen dough completely, preferably in the refrigerator, before using. \u003cbr\u003e\u003cbr\u003e Forming Sweet Dough into a Tart Shell\u003cbr\u003e For the tart recipe here—or anytime you use this dough—follow these basic procedures to line a tart mold, turning the dough into a thin  shell.  I use a standard 9-inch metal tart mold with a fluted ring and removable round bottom, but this dough can line any 9-inch pan. \u003cbr\u003e\u003cbr\u003e Let the chilled dough soften briefly, but don’t let it get too warm.  Put the disk of dough between two pieces of wax paper or parchment (about 1-foot squares) and roll it out to an 11-inch circle: roll from the center, in all directions, trying to stretch the dough evenly.  With 12-inch wide paper, roll to a circle that comes right to the edge. \u003cbr\u003e\u003cbr\u003e Chill the dough circle in the refrigerator after rolling, inside the paper—this always helps.  Peel the top paper off the dough, and center it over the tart mold.  Peel off the other paper sheet; if the paper doesn’t come off easily, chill again, then remove.  Press the dough gently down into the mold so it covers the bottom and comes up the sides. \u003cbr\u003e\u003cbr\u003e If the dough is cooperative, it may line the shell perfectly, and all you will have to do is even out the sides.  But if it breaks into pieces or is uneven, you can press it into shape with your fingers.  Here are some tips that will help you: \u003cbr\u003e\u003cbr\u003e Keep the dough cold: put it in the refrigerator whenever you have trouble. \u003cbr\u003e\u003cbr\u003e Moisten your fingers lightly to press and push the dough without its sticking to you (but don’t drip water in the shell).  Move the dough from thick spots to thin spots until the bottom is evenly thick all over. \u003cbr\u003e\u003cbr\u003e To shape the sides, press the dough against the fluted rim with your index finger to form an evenly thick wall all the way around.  Remove any dough that’s higher than the rim by flicking it against the sharp rim; put these bits back in the mold. \u003cbr\u003e\u003cbr\u003e When the shell is finished, chill it in the refrigerator before filling. \u003cbr\u003e\u003cbr\u003e Filling and Baking the Tart\u003cbr\u003e Set the tart mold on the hot baking stone, if you have one, or on the middle oven rack.  Bake for 25 minutes or so, and rotate the mold for even baking.  As the filling sets, it will start to crack around the edges (when it starts to crack in the center, it is done).  Bake 35 to 40 minutes total, until the filling is puffed, and firm in the center, and a cake tester comes out clean.  The tart crust should be nicely browned as well. \u003cbr\u003e\u003cbr\u003e Set the baked tart on a wire rack to cool.  If using a tart ring with a removable bottom, remove the ring; slide the tart off the round mold bottom onto a platter if you want. \u003cbr\u003e\u003cbr\u003e Serve slightly warm or at room temperature, with whipped cream, if desired.More than 200 fabulous Italian recipes to enjoy every day-- with wonderful ideas for variations and improvisations","brand":"Knopf","offers":[{"title":"Default Title","offer_id":46303442403557,"sku":"NP9781400040353","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781400040353.jpg?v=1767731406","url":"https:\/\/k12savings.com\/es\/products\/lidias-family-table-isbn-9781400040353","provider":"K12savings","version":"1.0","type":"link"}