Research Catalog

Felidia : recipes from my flagship restaurant

Title
Felidia : recipes from my flagship restaurant / Lidia Matticchio Bastianich with Chef Fortunato Nicotra and Tanya Bastianich Manuali ; photographs by Jennifer May.
Author
Bastianich, Lidia,
Publication
  • New York : Alfred A. Knopf, [2019]
  • ©2019

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FormatAccessStatusCall NumberLocation
TextUse in libraryRequestJFE 20-531Schwarzman Building - Main Reading Room 315

Details

Additional Authors
Description
xxxiii, 240 pages : illustrations (chielfy color); 24 cm
Subjects
Genre/Form
  • Cookbooks.
  • Recipes.
Note
  • Includes index.
Contents
Introduction -- Cocktails -- Breads: focaccias, crackers, and spreads -- Appetizers -- Soups -- Pastas and primi. Dried pastas and sauces ; Fresh pastas and gnudi ; Risottos -- Seafood -- Meat and poultry -- Sides -- Desserts.
Call Number
JFE 20-531
ISBN
  • 9781524733087
  • 1524733083
LCCN
2018060923
Author
Bastianich, Lidia, author.
Title
Felidia : recipes from my flagship restaurant / Lidia Matticchio Bastianich with Chef Fortunato Nicotra and Tanya Bastianich Manuali ; photographs by Jennifer May.
Publisher
New York : Alfred A. Knopf, [2019]
Copyright Date
©2019
Edition
First edition.
Type of Content
text
still image
Type of Medium
unmediated
Type of Carrier
volume
Summary
"Beloved chef and best-selling author Lidia Bastianich shares, for the first time, the timeless recipes that have made her flagship restaurant, Felidia, a New York City dining legend for almost four decades. Ever since it opened its doors on Manhattan's Upper East Side in 1981, Felidia has been revered as one of the best Italian restaurants in the country. In these pages, Lidia and longtime Executive Chef Fortunato Nicotra share 115 of the recipes that capture the spirit of the Felidia menu past and present. From pastas and primi to appetizers and meats, and from breads and spreads to sides and soups, these are some of Lidia's absolute favorite dishes, lovingly adapted for home cooks to re-create in their own kitchens. Here are recipes for old-school classics such as Pasta Primavera and Linguine with White Clam Sauce and Broccoli. Contemporary favorites include Pear and Pecorino Ravioli, Chicken Pizzaiola, Short Ribs Braised in Barolo, and Eggplant Flan with Tomato Coulis. Exquisite dessert recipes include Warm Nutella Flan, Open Cannolo and Limoncello Tiramisù, while Passion Fruit Spritz and Frozen Peach Bellini come from the restaurant's lively bar. Felidia is a beautifully illustrated, full-color cookbook that takes readers behind the scenes of the restaurant's storied history and is filled with the same warmth and hospitality that are the hallmark of all of Lidia's cookbooks. It's the next-best thing to enjoying an evening out at this award-winning eatery!" -- Provided by publisher.
Bastianich shares the timeless recipes that have made her flagship restaurant, Felidia, a New York City dining legend for almost four decades. From pastas and primi to appetizers and meats, and from breads and spreads to sides and soups, these are some of her absolute favorite dishes, lovingly adapted for home cooks to re-create in their own kitchens. -- adapted from page opposite inside front cover.
Added Author
Nicotra, Fortunato, author.
Manuali, Tanya Bastianich, author.
May, Jennifer, photographer.
Other Form:
Online version: Bastianich, Lidia, author. Felidia First edition. New York : Alfred A. Knopf, 2019 9781524733094 (DLC) 2019000910
Research Call Number
JFE 20-531
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