Description: A definitive guide to the ingredients, techniques, and tools of Italian cuisine includes recipes for such dishes as poached seafood salad, smothered escarole, baked sole rollatini, lasagna Napoletana, stuffed cabbage, and chocolate zabaglione cake.
Review Quotes: "One of America's great Italian cooks. . . . A collection of more than 400 of [Lidia's] favorite recipes, from a wide enough range of categories that you could cook quite happily from it for several years." --Los Angeles Times
"A kind of accessible one-stop shopping for the gastronomy of Italy." --NPR "You'll come away knowing how to gauge the freshness of an artichoke (it should squeak when squeezed), how to make a delicious simple cacio e pepe (cheese and pepper) pasta dish for 'days when you need simplicity in your life but still want a wallop of flavor'; and how to tell a trattoria from an osteria in Italy (the former has tablecloths and service; the latter is more informal with no linens and often has shared tables)." --Chicago Tribune "The sort of book that will inevitably be well-used and well-loved." --Eater