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Lidia's Family Table: More Than 200 Fabulous Recipes to Enjoy Every Day-With Wonderful Ideas for Variations and Improvisations
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Amazon.com Review
Warm and calmly authoritative, Lidia Bastianich has won the trust of many cooks, who also devour her TV shows and books including Lidia's Italian Table and Lidia's Italian-American Kitchen. Lidia's Family Table also 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. But Family Table is 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
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From Publishers Weekly
Starred Review. Fans will appreciate this companion book to Bastianich's latest PBS series of the same name (after Lidia's Italian-American Kitchen), and it may win her some new admirers as well. It presents the food Bastianich prepares at home for her large family (which includes children, grandchildren, siblings and her 80-plus-year-old mother and her companion, who live upstairs), but it's also proof that home cooking need not be oversimplified, with plenty of projects for those who relish a challenge. There are also many photographic illustrations offering gentle guidance to readers attempting Grilled Tuna Rollatini under Tomato-Lemon Marinade, or Pasticciata Bolognese. Elegant recipes, such as Fresh Pear and Pecorino Ravioli, are sprinkled throughout, but the majority are for hearty dishes that lend themselves to serving family-style, like Zucchini and Country Bread Lasagna with day-old bread in place of pasta and Braised Beef Shoulder Roast with Venetian Spice, which incorporates cinnamon and coffee beans. As testament to both Bastianich's creativity and the endless supply of good food from Italy, there are authentic, unusual treasures here, like Riso Sartù, which packs risotto into molds for individual towers. Bastianich is also generous with clever tips and brainstorms: Why not use poached garlic purée for those with delicate digestion, or poach corn on the cob in tomato sauce? The range is impressive, the flavors strong. It's enough to make readers clamor to be adopted into the Bastianich clan. 85 color photos. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product details
Hardcover: 448 pages
Publisher: Knopf (November 23, 2004)
Language: English
ISBN-10: 1400040353
ISBN-13: 978-1400040353
Product Dimensions:
8.5 x 1.2 x 9.5 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
102 customer reviews
Amazon Best Sellers Rank:
#199,186 in Books (See Top 100 in Books)
I watch Lidia’s show on PBS whenever I get a chance. I love the way she involves her family in the dinners she creates and I saw this book for a great price on Amazon and just had to get it. I was not disappointed.Lidia is a great teacher. This is not your normal cookbook with recipes and pictures. This book has all of that but it also has how to do it, why you do it, and what it should taste like when you are done. For example, for her Risotto recipe she takes you through all the steps and explains why you do them and what the results should be if you followed directions. The recipe is a good three pages long.This book is perfect for the novice cook as well as the experienced cook who may not cook Italian much. I love it and it will be a part of my cooking repartee in the future.
When you see Lidia's shows on Public Television, if you're like me, I drool over most of the dishes and run to the food store to buy the ingredients to prepare it that night. Yes, I'm a guy and I love to cook....and my family and friends love the fact that I cook, based on their waist lines and the numbers that show up at our dinner table! I have all of Lidia's books because she is straight forward in her approach to creating a meal using similar technics from dish to dish. The way the recipe is presented helps in your preparations...a list of ingredients, the order in which to cook the different components, and the final prep to get it to the table hot and fresh, even a recommendation of an appropriate wine. But one of the biggest factors in me liking her books is that she doesn't include weird ingredients that you just can't find in a food store, everything is accessible locally. Then, once you get comfortable with her style, you mix different parts of different recipes to create you own unique meal for the table, which is very gratifying when your guests love them. Being Italian, we always had our own taste based on how our grandmothers and mothers cooked for us over the years, but Lidia really expanded my tastes to include dishes that when I serve them to my 91yo mother, she says she hadn't had that since she was a child in Italy! Warm family style dishes that will leave a lasting memory. The 3 F's....Food, Family, and Friends! Lidia will bring that all together for you to experience.....highly recommended for the beginner, experienced and professional chef.
These are wonderful recipes with practical tips on preparation, substitutions, with descriptions on how a recipe should look and taste. These are very down to earth recipes that don't require huge amount of pre-preparation. While they are mostly recipes for families of 4 - 6, they are easily adaptable for families of two, or for a single person with leftovers for a second meal.
She is a favorite cookbook author of mine. But this book didn’t impress me as much as her other books.
If you love to cook, you'll love this cookbook. The directions are a breeze to follow, with photographs of some of the techniques. The recipes are fab, and there is room to be creative. Being a fan of the PBS series, it's great to see a show, then be able to go to the book and re-create the recipe. Generally, after seeing a cooking show, making the shown meal isn't really in the cards. But, like Delia Smith's series and books, Lidia gives the same quality and access to her art. I highly recommend this book.
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I have this book a long time now and every time I look at a different dish all I can think about is my great-grandmother and grandmothers cooking. If you want real Italian cooking, but like me can't afford the trip to Italy, get this and any other book she puts out. I have this one and Lidia's Italian American cooking and love them.
this is a wonderful book by my favorite chef!
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Lidia's Family Table: More Than 200 Fabulous Recipes to Enjoy Every Day-With Wonderful Ideas for Variations and Improvisations PDF
Lidia's Family Table: More Than 200 Fabulous Recipes to Enjoy Every Day-With Wonderful Ideas for Variations and Improvisations PDF
Lidia's Family Table: More Than 200 Fabulous Recipes to Enjoy Every Day-With Wonderful Ideas for Variations and Improvisations PDF
Ebook American Rifle: A Biography
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American Rifle: A Biography
Ebook American Rifle: A Biography
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Audible Audiobook
Listening Length: 16 hours and 5 minutes
Program Type: Audiobook
Version: Unabridged
Publisher: Audible Studios
Audible.com Release Date: October 10, 2013
Whispersync for Voice: Ready
Language: English, English
ASIN: B00FR5K4AO
Amazon Best Sellers Rank:
When my wife gave me this book for Christmas, my first thought was "A biography? Of the rifle?" Two days later, when I surfaced from reading it cover to cover during every spare moment, I thought "Brilliant book!" and "Brilliant wife!" This book is an absolute must read for anyone interested in firearms and their place in American society. I began reading thinking I knew quite a bit about the rifle--thanks to growing up in the American West, the Marine Corps, and many years as a cop. I finished this wonderfully well-written biography with a better understanding of how and why the rifle has been an integral part of our nation's social, technological, military and political evolution.Bryan Vila, Ph.D.Co-author Micronesian BluesCo-author The Role of Police in American Society: A Documentary History (Primary Documents in American History and Contemporary Issues)
Part of the great story of the American Revolution is how the Colonists used their more accurate rifles, along with woodcraft learned from the Indians, to defeat the British soldier who relied on smoothbore muskets and unaimed fire in ranks. Like most legends, there's an element of truth to the story, but it's far from the whole truth. Back in 1776 there was a heated debate on the effectiveness of massed fire versus aimed fire, and that debate continued through every war this country fought. It even continues to this day.During the American Civil War the US Army resisted adopting the new repeating arms from Henry and Sharps, even as they were being purchased by some units with their own money. The repeaters weren't powerful enough, and encouraged troops to waste ammunition, said the Army, and even an order from Lincoln wash't enough to get them to change. As late as the Spanish-American War the same debate was being fought between those who favored the standard single-shot rifle, and those who supported the new European-styled bolt-action Krag-Johnson, which delivered a higher rate of fire.A few years later, on the eve of World War 1, many fought the introduction of the new Springfield rifle, a modern bolt-action design heavily borrowed from Mauser that used a European-style bullet of only .30 caliber. Nonsense, the traditionalists argued. You need the spacing power of the good old .45-70! And in World War II there were even a few commanding generals, WWI vets themselves, who insisted that their troops be armed with the good old Springfield rather than the new Garand semi-automatic- itself generally acknowledged as the best infantryman's weapon in the war.After WWII there was the battle over a new gun that became the M-14, and this time it involved our NATO partners as well. The Army won, largely because England and Europe were still recovering from the war. When we entered Vietnam another new weapon set the traditionalists against the progressives: The M-16. And the battle continued in the Gulf, as the new M-4- a gun designed for short ranges and high rate of fire- went up against the M-16.Author Alexander Rose is a deft hand with historical narrative and does a great job of presenting the people, the debates, and the history surrounding all these battles- I learned quite a bit reading this book. Rose is at his best dealing with the personalities that make up this narrative- soldiers, politicians, inventors, and all manner of eccentrics and curious characters. He's on less solid ground when it comes to technical matters, and those with a background in arms will find a few jarring errors whenever he gets into technical explanation. The third lug on the Springfield bolt was to insure against the first two failing and sending the bolt flying backwards; Rose says it was to prevent the chamber exploding. Not quite the same thing. His discussion of the M-16 problems seriously understates the problem of corrosion, which resulted from the Army's refusal to spend a few extra dollars to have Colt chrome-plate the barrel and chamber. His discussion of Kalishnakov does note the debt the AK-47 owed to German guns, but does't note that it was a group of engineers and gunsmiths who designed and built the rifle for which the man received all the credit. (For the definitive stories on the M-16 and the AK, as well as other fascinating historical stories about arms in the modern age, see C.J. Chiver's The Gun, an excellent book)Details aside, this is a very good book, with a lot of material that I don't think has been discussed in popular histories before. It's a good compliment to Chivers' book, with more detail on the period from the Revolutionary War through WWI, and a fine addition to the bookshelf of anyone interested in the history of arms and armies.
Wanna "know" what you're talking about when it comes to the history of American firearms? Well pilgrim read this book. The transition from the M-1 Garand to the M-16 is especially well described and heart breaking because of the way it was introduced to fighting men in Vietnam. The difference of stick and ball gunpowder in this weapon's ammunition needs to be exposed as one of the root causes of its fail to fire blues. And to all who lionize the M-14 ( the stopgap between the M-1 and the M-16) the true story of why the M-14 and why it was an inferior weapon as opposed to the communist AK. A damn good read IMHO.
With 'American Rifle' mr. Rose has provided the world with a very informative book. Starting in the late 1700s and culminating in 2008 Rose takes the reader behind the scenes, political and technical, and shows the road the American service rifle had taken through the ages in a way no other author has done before. History and technical books often make very boring reading one has to struggle through to collect the facts you need. Not so with the 'American Rifle'. It is eminently entertaining reading for those with a more than passing interest in American service rifles and serious students alike. Even so this is and remains a reference work. It is not lavishly illustrated, but the 50 odd informative b&w illustrations included provide the necessary touch. The last 82 of its 495 pages consist of footnote references, credits and an extensive index, which all add immensely to the value of the book for a student of the topic. It is a must-buy for military enthusiasts and a nice to have for all firearm buffs. Apart from the fancy embossed dust jacket, the book, as expected, has a business-like but suprizingly palatable design. It is sturdy and well-produced. The font and the paper type combine to offer easy reading. I would like to see more of this type of book from mr. Rose.
This is a terrific work, well researched and engaging. One of the best parts of this format is that the references are hotlinked within the text. In other words, when a passage in the book refers to a research work the author used, the superscript is a hotlink to the references section, where the reader may get more information on the passage. There is a handy link in the references page which then returns the reader to the passage. Very nice, especially in a work like this.As for the book itself, it did suffer from some formatting issues, mainly hyphenated words which, in the original, were obviously at the end of a line. However, this only distracted me a little. The content is informative and engaging, the conclusions drawn are apt, and the history given was, at least for me, something not commonly taught or learned.I appreciated Mr. Rose's efforts with this book and look forward to reading more of his works.
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