OverDrive would like to use cookies to store information on your computer to improve your user experience at our Website. One of the cookies we use is critical for certain aspects of the site to operate and has already been set. You may delete and block all cookies from this site, but this could affect certain features or services of the site. To find out more about the cookies we use and how to delete them, click here to see our Privacy Policy.
From the beloved TV chef and best-selling author—her favorite recipes for flavorful, no-fuss Italian food that use just one pot or pan (or two!). The companion cookbook to the upcoming public-television series Lidia’s Kitchen: Home Cooking. Lidia Bastianich—"doyenne of Italian cooking" (Chicago Times)—makes Italian cooking easy for everyone with this new, beautifully designed, easy-to-use cookbook. Here are more than 100 homey, simple-to-prepare recipes that require fewer steps and fewer ingredients (not to mention fewer dirty pots and pans!), without sacrificing any of their flavor.
These are just a few of the delectable dishes that fill this essential book of recipes:
Spinach, Bread, and Ricotta Frittata
One-Pan Chicken and Eggplant Parmigiana
Roasted Squash and Carrot Salad with Chickpeas and Almonds
Penne with Cauliflower and Green Olive Pesto
Balsamic Chicken Stir-Fry
Skillet Lasagna
Braised Calamari with Olives and Peppers
Beer-Braised Beef Short Ribs
Apple Cranberry Crumble
Some of them are old favorites, others are Lidia's new creations, but every one represents Italian food at its most essential—guaranteed to transport home cooks to Italy with a minimum of fuss and muss. "Tutti a tavola a mangiare!"
From the beloved TV chef and best-selling author—her favorite recipes for flavorful, no-fuss Italian food that use just one pot or pan (or two!). The companion cookbook to the upcoming public-television series Lidia’s Kitchen: Home Cooking. Lidia Bastianich—"doyenne of Italian cooking" (Chicago Times)—makes Italian cooking easy for everyone with this new, beautifully designed, easy-to-use cookbook. Here are more than 100 homey, simple-to-prepare recipes that require fewer steps and fewer ingredients (not to mention fewer dirty pots and pans!), without sacrificing any of their flavor.
These are just a few of the delectable dishes that fill this essential book of recipes:
Spinach, Bread, and Ricotta Frittata
One-Pan Chicken and Eggplant Parmigiana
Roasted Squash and Carrot Salad with Chickpeas and Almonds
Penne with Cauliflower and Green Olive Pesto
Balsamic Chicken Stir-Fry
Skillet Lasagna
Braised Calamari with Olives and Peppers
Beer-Braised Beef Short Ribs
Apple Cranberry Crumble
Some of them are old favorites, others are Lidia's new creations, but every one represents Italian food at its most essential—guaranteed to transport home cooks to Italy with a minimum of fuss and muss. "Tutti a tavola a mangiare!"
Due to publisher restrictions the library cannot purchase additional copies of this title, and we apologize if there is a long waiting list. Be sure to check for other copies, because there may be other editions available.
Due to publisher restrictions the library cannot purchase additional copies of this title, and we apologize if there is a long waiting list. Be sure to check for other copies, because there may be other editions available.
Excerpts-
From the book
INTRODUCTION
Sometimes, you just want to cook something that doesn’t leave you with a pile of dishes. That’s why one-or-two-pot, -pan, or -bowl cooking just makes sense to me. Whether they require a Dutch oven, a sheet pan, or a pot for pasta, these dishes are no-brainers. Some people think of “one-pot cooking” as a term that applies only to dishes cooked in a single vessel, but I take a more expansive view: you may need an extra bowl or plate along the way. But rest assured, the recipes in this book are some of my absolute favorites, streamlined to be as straightforward to cook as possible, using a minimal number of pots and pans, without sacrificing any flavor. These are classic Italian dishes, like Summer Tomato and Basil Risotto with Mozzarella, Balsamic Chicken Stir-Fry, Matalotta-Style Mixed Fish Stew, Skillet Gratinate of Chicken, Mushrooms, and Tomato, and Skillet Gratinate of Pork, Eggplant, and Zucchini, adapted for fuss-free cooking.
For me as a chef, creating simple, minimally messy dishes is a creative challenge I enjoy. I feel like a composer, composing a symphony; cooking this way affords me a wonderful opportunity to think about layering flavors. I begin by choosing ingredients that I think will harmonize when cooked together. Then I also need to think about timing—the most important element of cooking with just one pot, pan, or bowl—and when to add each ingredient. How long should the ingredients cook together? How will the textures of each contribute to the dish at the finish?
In many ways, making a one-or-two-pot meal is cooking at its basic level, but also at its most diverse. Some dishes take time—like soups, braising tougher cuts of meat, or cooking root vegetables—but there are many quick one-pot dishes that are just as delicious and that can be prepared much faster. These recipes also tend to be balanced, incorporating vegetables, legumes, and meat, making the meal healthier. And, of course, it is convenient—there’s much less to wash up!
The recipes in this book are simple but delicious, and almost all of them can be served either as a one-course meal, or as part of a multicourse affair.
Take, for example, the chapter of egg recipes. Each one of those dishes, when paired with a tossed green salad, would make for a delicious brunch, especially the Sweet Potato and Ham Frittata and Spinach, Bread, and Ricotta Frittata, or the Spinach and Fontina Casserole. Or stuff a toasted hero with one of the frittatas and you have a great picnic or a meal for a day at the beach with the kids. In the salad chapter, you’ll find many recipes that can double as an appetizer, like the “Antipasto” Rice Salad; Shaved Artichoke, Spinach, and Mortadella Salad; or Crab and Celery Root Salad. A salad like Summer Panzanella or Winter Panzanella can serve as a side dish to grilled or roasted meats, like London Broil with Peppers and Onion or Skillet Ricotta Mini–Meat Loaves; or fish dishes like the Mixed Seafood Bake. Certainly, most of these salads can be turned into main dishes, just by increasing the portion sizes.
Pasta and rice dishes—or primi, as they are called in Italy—can be the center of the meal all by themselves, like the Skillet Lasagna, No-Boil Stuffed Shells, or Mushroom and Sausage Risotto, or, for a warm-weather version, perhaps a summer meal by the pool, I like the Mezzi Rigatoni with Raw Tomato Sauce. Pasta as a primo can be just that, a first course or an appetizer. In Italy, two or three forkfuls of pasta before a main course is quite customary.
When it comes to the fish and meat recipes,...
About the Author-
LIDIA MATTICCHIO BASTIANICH is the author of fifteen previous cookbooks and the Emmy Award-winning host of public television's Lidia's Kitchen, which also airs internationally. She is also a judge on Junior MasterChef Italy and Italy's highly rated daily program La Prova del Cuoco. Lidia owns Felidia, Becco, and several other restaurants, and is a partner in the acclaimed Eataly. TANYA BASTIANICH MANUALI is integrally involved in the production of Lidia's Public Television series as an owner and executive producer of Tavola Productions, and is active daily in the family restaurant business. She oversees the production and expansion of LIDIA'S food line alongside her husband, Corrado, and has coauthored several cookbooks with her mother, and one with her brother, Joe.
Reviews-
May 1, 2021
As the title implies, James Beard Award-winning Bastianich's Lidia's a Pot, a Pan, and a Bowl will get you cooking Italian with just a few ingredients and a few utensils (skillet lasagna, anyone?). Baking with Dorie--the dream of every fan of five-time James Beard award winner Greenspan--offers more than 150 recipes that include twisty classics like a s'mores ice cream cake (60,000-copy first printing). Even if you're new to Mexican food (really?), you'll want to investigate Pati Jinich Treasures of the Mexican Table; Epicurious and Bon App�tit have named her one of the "100 Greatest Cooks of All-Time" (40,000-copy first printing). A three-Michelin-star chef with millions of social media and television fans and over 34 restaurants worldwide, Ramsay shows you how to do Dinner in 10--no more than ten minutes to prep and ten minutes to cook. During the pandemic, Ray broadcast her cooking show not from her New York City television studio but from her home kitchen in upstate New York; This Must Be the Place plays off her shelter-in-place experience with 125 homey recipes and personal essays on coping.
Copyright 2021 Library Journal, LLC Used with permission.
July 19, 2021 “In many ways, making a one-or-two-pot meal is cooking at its basic level, but also at its most diverse,” writes TV host and restaurateur Bastianich (Felidia) of the premise behind her excellent latest collection. The Italian cooking doyenne proves this with a sweeping selection of simple yet delectable recipes, more than a few of which call for less than six ingredients. To skip an all-day affair in the kitchen, Bastianich gives specific pointers about which dishes can be done in an electric pressure cooker, such as her boiled beef salad and lentil and pasta soup. Lasagnas are made with bread or no-cook noodles to save time and to provide leftovers aplenty on busy weeknights, while an expansive offering of soups—such as her endlessly riffable minestrones for summer and winter—can be frozen to solve the perennial dilemma of “those last-minute, unplanned situations.” Lots of practical whys and wherefores are in recipe headnotes, including the 30-minute salting of salad-bound raw carrots and celery root (to keep them crisp), and how the roasting of vegetables and sausage adds depth to her later mixed seafood bake. Steered by Bastianich’s sure hand and heavy on flavor, this will make a solid addition to any cookbook shelf.
September 1, 2021 A classic Italian meal can be complex--antipasto, pasta, secondo, dolce--and that's not even including the accompanying drinks. In her latest cookbook, the reigning queen of Italian cooking in America, Bastianich (Felidia, 2019) supplies a centerpiece dish to a meal, but reduces the number of pots and pans to a minimum. This offers the busy cook an opportunity to put food on the table with less preparation and less cleanup effort. Soups include both a summer and winter version of minestrone, and the recipes often make enough to freeze and serve for future meals. Bastianich is a fan of the Instant Pot, and she delves into the currently fashionable technique of sheet-pan roasting of both chicken and pork. Seafood, both fin fish and shellfish, stars in salads, making a light dish much more satisfying. Pastas and meat dishes dominate, braises and stews particularly lending themselves to one-dish interpretations. Fans of chocolate chip cookies will delight in Bastianich's version calling for ricotta cheese in the dough. Color photographs make recipes even more enticing.
COPYRIGHT(2021) Booklist, ALL RIGHTS RESERVED.
October 1, 2021
In this cookbook's dedication, TV chef Bastianich (host of the program Lidia's Kitchen; author of the cookbooks Celebrate Like an Italian and Mastering the Art of Italian Cuisine) writes, "I nurture, give, share, and express love through cooking, preparing, and ultimately sharing food." That's what this collection is about--love in the form of food that can be made in one pot, one pan, or one bowl. A good bowl of soup can be a warm hug for the soul, Bastianich claims, and she features several recipes that fit this description. Other chapters include eggs (beyond scrambled), meat, fish, salads, and desserts. Some of the recipes are classics (including two versions of minestrone), while others are new idea (shaved artichoke, spinach, and mortadella salad). These all sound like they could make a restaurant's worth of dishes, but the introduction sets home cooks on a simple path to flavorful meals. There are bright, enticing color photographs throughout. VERDICT Readers who are familiar with homestyle Italian cooking will be reminded of its simple joys, while those looking to make something attainable in their kitchen will enjoy the simplicity offered here. Note that this is the companion cookbook for the forthcoming TV series Lidia's Kitchen: Home Cooking.--Dawn Lowe-Wincentsen, Oregon Inst. of Technology, Portland
Copyright 2021 Library Journal, LLC Used with permission.
Title Information+
Publisher
Knopf Doubleday Publishing Group
OverDrive Read
Release date:
EPUB eBook
Release date:
Digital Rights Information+
Copyright Protection (DRM) required by the Publisher may be applied to this title to limit or prohibit printing or copying. File sharing or redistribution is prohibited. Your rights to access this material expire at the end of the lending period. Please see Important Notice about Copyrighted Materials for terms applicable to this content.
Please update to the latest version of the OverDrive app to stream videos.
Device Compatibility Notice
The OverDrive app is required for this format on your current device.
Bahrain, Egypt, Hong Kong, Iraq, Israel, Jordan, Kuwait, Lebanon, Libya, Mauritania, Morocco, Oman, Palestine, Qatar, Saudi Arabia, the Sudan, the Syrian Arab Republic, Tunisia, Turkey, the United Arab Emirates, and Yemen
You've reached your library's checkout limit for digital titles.
To make room for more checkouts, you may be able to return titles from your Checkouts page.
Excessive Checkout Limit Reached.
There have been too many titles checked out and returned by your account within a short period of time.
Try again in several days. If you are still not able to check out titles after 7 days, please contact Support.
You have already checked out this title. To access it, return to your Checkouts page.
This title is not available for your card type. If you think this is an error contact support.
There are no copies of this issue left to borrow. Please try to borrow this title again when a new issue is released.
| Sign In
You will be prompted to sign into your library account on the next page.
If this is your first time selecting “Send to NOOK,” you will then be taken to a Barnes & Noble page to sign into (or create) your NOOK account. You should only have to sign into your NOOK account once to link it to your library account. After this one-time step, periodicals will be automatically sent to your NOOK account when you select "Send to NOOK."
The first time you select “Send to NOOK,” you will be taken to a Barnes & Noble page to sign into (or create) your NOOK account. You should only have to sign into your NOOK account once to link it to your library account. After this one-time step, periodicals will be automatically sent to your NOOK account when you select "Send to NOOK."
You can read periodicals on any NOOK tablet or in the free NOOK reading app for iOS, Android or Windows 8.
