Lidia’s Mas­ter­ing The Art of Ital­ian Cui­sine by Lidia Mat­tic­chio Bas­tianich and Tanya Bas­tianich Man­u­ali (Ran­dom House, 2015)

Taste & Travel - - Taste & Travel Library -

Mother-daugh­ter team Bas­tianich of­fer 480 pages of sea­soned ad­vice about cook­ing the Ital­ian way, with an em­pha­sis on fresh in­gre­di­ents and pre­cise tech­niques. There are no pic­tures but a lot of use­ful words, in­clud­ing an ex­ten­sive sec­tion on in­gre­di­ents and 400-odd recipes for clas­sics like

and more in­ven­tive dishes, such as gnocchi made with bread and prunes, and beet ravi­oli with a poppy seed sauce.

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