In a companion volume to her new PBS television series, the popular TV chef offers a gastronomic tour of her native Italy, exploring the regional culinary traditions that have shaped her cooking, in a collection of 140 tempting recipes based on the cuisine of Rome, Sicily, Tuscany, and beyond. 125,000 first printing. - (Baker & Taylor)

Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking.

For the home cook and the armchair traveler alike, Lidia's Italy offers a short introduction to ten regions of Italy—from Piemonte to Puglia—with commentary on nearby cultural treasures by Lidia's daughter Tanya, an art historian.

· In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle European influences; and buzara, an old mariner’s stew, draws on fish from the nearby sea.

· From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel.

· From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup.

· In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors.

· In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is “heaven on a plate”; and a bagna cauda serves as a dip for local vegetables, including prized cardoons.

· In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert.

· In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them.

· In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes.

· From Sicily’s Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon.

· In Puglia, at Italy’s heel, where durum wheat grows at its best, she makes some of the region’s glorious pasta dishes and re-creates a splendid focaccia from Altamura.

There’s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy. - (Random House, Inc.)

Lidia Mattichio Bastianich is the author of four previous books, three of them accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia (among others), and she lectures on and demonstrates Italian cooking throughout the country. She lives on Long Island, New York.Tanya Bastianich Manuali, Lidia’s daughter, received her Ph.D. in Renaissance history from Oxford University. Since 1996 she has led food/wine/art tours. She lives with her husband and children on Long Island. - (Random House, Inc.)

Lidia Mattichio Bastianich is the author of four previous books, three of them accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia (among others), and she lectures on and demonstrates Italian cooking throughout the country. She lives on Long Island, New York.Tanya Bastianich Manuali, Lidia's daughter, received her Ph.D. in Renaissance history from Oxford University. Since 1996 she has led food/wine/art tours. She lives with her husband and children on Long Island. - (Random House, Inc.)

Booklist Reviews

America's appetite for Italian food knows no bounds, and it hungers more and more for the fresh flavors and simple preparations that characterize Italian cuisine in its native setting. Through her restaurants, her books, and her television shows, Bastianich has brilliantly advanced the cause of regional Italian cooking. Her new television series debuts in April, this one organized around 10 different regions on the peninsula. From each region, Bastianich draws representative recipes, featuring the most typical foods of the region. Rome contributes its artichokes, Trieste its pork, Piemonte its polenta, Naples its pasta, Sicily its seafood. Through intelligent selection, Bastianich's recipes reflect their native origins and are easily reproducible in American kitchens. After each region's recipes, Manuali presents for the tourist some significant, yet not-always-familiar sites, capturing some of the area's art and architectural history. Together, this mother-daughter team feeds both stomach and soul with Italy's best. ((Reviewed March 15, 2007)) Copyright 2007 Booklist Reviews.