Lidia's a Pot, a Pan, and a Bowl

Praise for Lidia Matticchio Bastianich

“Straightforward, honest, simple but sophisticated, and utterly delicious…these satisfying dishes will never fail to please your family or your friends.” —Jacques Pépin 
 
“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 
 
“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.” —O, The Oprah Magazine 
 
“No one gets to the heart of Italian food like Lidia Bastianich.” —Debbie Macomber,#1 New York Times best-selling author 

“One of America’s great Italian cooks.” —Los Angeles Times

“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 primi 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.” —Pittsburgh Post-Gazette