Lidia's Family Table: More Than 200 Fabulous Recipes to Enjoy Every Day-With Wonderful Ideas for Variations and Improvisations
Warm and calmly authoritative, Lidia Bastianich has won the trust of many cooks, who also devour her TV shows and books includingLidia's Italian TableandLidia's Italian-American Kitchen.Lidia's Family Tablealso presents homey Italian fare--savory dishes like Cauliflower Soup with Poached Garlic Purée; Potato, Leek, and Bacon Ravioli; Skillet Green Beans with Gorgonzola; and Grilled Tuna Rollatini Under Tomato-Lemon Marinade--over 200 recipes in all. ButFamily Tableis equally about technique; readers will find it crammed with instructive asides like "Using 'Pasta Water' to Make a Quick Sauce" (the water's starchiness can add body to sauces) and "Reduced Wine Vinegar for Vegetables" (heat-concentrated vinegar makes a deliciously mellow seasoning).But the teaching doesn't stop there. Bastianich's discussions of risotto and polenta are particularly good (when preparing risotto, for example, the liquid must simmer for the dish to become properly toothsome), while a section on quick skillet sauces, like one made with sausage, onions, and fennel, will get many readers to the kitchen pronto. Bastianich also offers advice for preparing lesser-known yet attractive meat cuts like shoulder and butt, as well as quick-take recipes for the likes of whole corn cooked in tomato sauce and eggplant with scrambled eggs. The Bastianich approach also applies to the dessert section, which offers simple fruit-based sweets like Fig Focaccia, and Crostata with Poached Apricots and Pignolala. (Included, too, are a number of simple strudel recipes, a bow to the cooking of Istria, Bastianich's birthplace.) Color photos make succinct technical points as well as showing Lidia's extended family at table and very much in action.--Arthur Boehm