Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

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Product Description

The beloved TV chef offers the only cookbook you''ll need to give any gathering--from a dinner for two to a wedding--a delectable, welcoming Italian flavor.

No one throws a party like Lidia Bastianich! And now, in this delightful new cookbook, she gives us 220 fantastic recipes for entertaining with that distinctly Bastianich flare. From Pear Bellinis to Carrot and Chickpea Dip, from Campanelle with Fennel and Shrimp to Berry Tiramisu--these are dishes your guests will love, no matter the occasion. Here, too, are Lidia''s suggestions for hosting a BBQ, making pizza for a group, choosing the perfect wine, setting an inviting table, and much more. Beautifully illustrated throughout with full-color photographs and filled with her trademark warmth and enthusiasm, this is Lidia''s most festive book. Whether you''re planning a romantic picnic for two, a child''s birthday party, a holiday gathering, or a simple weeknight family dinner, Lidia''s flavorful, easy-to-follow recipes and advice will have you calling to your guests: "Tutti a tavola a mangiare!"

Review

“Beloved TV chef Lidia Bastianich teaches you how to eat—and party—like . . . in the old country with Lidia’s Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party. From refreshing aperitifs to decadent pastas, this book has it all." — Parade

“Full of family-friendly party recipes.” — Wine Spectator

“What I like best about Lidia’s cookbooks is that they always feel relevant. . . . Bastianich takes diners from the straightforward with recipes such as roasted sunchokes with olive oil and rosemary to elaborate with preparations such as poached-seafood salad.” —Hal B. Klein, Pittsburgh Magazine

“Full of wonderful tips, advice and recipes for those who are ready to tackle entertaining like an Italian.” — The Providence Journal

“Lidia Bastianich knows how to turn any meal into a party. Sharing delicious moments with family and friends is second nature to the renowned chef.” — Postmedia

About the Author

LIDIA MATTICCHIO BASTIANICH is the author of 11 previous cookbooks and the Emmy award-winning host of Public Television''s Lidia''s Kitchen. She owns four acclaimed restaurants in New York including Felidia, Becco, Esca, and Del Posto, as well as Lidia''s Pittsburgh and Lidia''s Kansas City, co-owned with her daughter, Tanya. She is also a partner in the acclaimed Eataly, the largest artisanal Italian food and wine marketplace in the world, in New York, Chicago, Boston, and São Paulo, and with a store opening in Los Angeles in 2017. Lidia is the founder and president of Tavola Productions, an entertainment company that produces high quality broadcast productions and she also has a line of pastas and all natural sauces called LIDIA''S. She lives on Long Island, New York.

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 six cookbooks with her mother, and one with her brother, Joe. She lives on Long Island, New York.

Excerpt. © Reprinted by permission. All rights reserved.

Chapter 1

Planning a Party? Where to Start

The first thing to decide when planning an event is what type of party you want to throw. A major determining factor is the number of guests you are expecting and what kind of space you have available; the significance of the event and the budget are also important deciding elements. Will it be a family-style dinner, or a seated and plated meal? Or is it something more casual, with buffet service or perhaps an outdoor barbecue? You also need to take into consideration the time you have to prepare for the event, and whether or not you will have help making and serving the food and drinks. And do not forget the clean-up part; make sure you have planned for some help or allotted enough time for yourself. Make a list of the equipment, plates, utensils, and glasses needed. Do you have enough? Will you need to rent some, or will you use disposable versions? Do you have enough platters, glasses, silverware, and so on to make everything look fabulous?

Choose your table decorations wisely. I like to go back to nature and pick flowers, branches, and herbs from my garden to decorate the tables and the space. Also, you should make a rough plan or rendering of the space available and place the tables, chairs, and service stations appropriately. Do you have enough tables and chairs, or will you need to rent some of those as well? Do not crowd the buffet dishes all on one side, but distribute them evenly around, so people will not be crowded into one area of service.

If you’re entertaining on a larger scale, you must figure out the right quantities of food and beverage so that everyone has enough. You do not want to run out, but you do not want to go overboard, either—having too much just makes extra work and wastes food. You can really think it through carefully, down to deciding an approximate amount of stuzzichini per head or planning for a half-bottle of wine per person.

When it comes time to serve the food for a buffet, do not put it all out at one time. Divide it, and keep some aside to refresh the stuzzichini or buffet table if that is what you have chosen to do.

Once you have determined most of the above elements, you can begin to plan your menu. I find it best to vary the dishes to keep things manageable. If you are going to be serving an entrée that takes time to prepare and is a bit more costly, then maybe decide on a less expensive vegetable-based antipasto that can be made ahead of time to start. You should also consider planning your dishes based on the cooking method, so you do not end up with an oven or stove that is too crowded or unmanageable. Divide the menu by serving some salads or cold foods that can be prepared in advance, and some side dishes that can be served at room temperature or reheated fast.

If you are going to be garnishing your dishes, use items that are complementary to the recipes, such as produce or herbs you used to cook. It is also a good idea to have some “user-friendly” dishes: even if you are an adventurous cook and eater, not all of your guests may be as out there as you. Always mix some guaranteed ­crowd-pleasers—salads and pasta are a safe bet—in with your more ambitious dishes, so no one goes hungry and everyone leaves satisfied and happy.

And never forget the grand finale, dessert. Italian desserts are much less complicated and certainly less sweet than American ones. Beautiful fruit in season; dolce al cucchiaio, a dessert that is creamy and soft and usually eaten with a spoon, which can be prepared a day in advance; or some biscotti, cioccolatini, and good espresso are all you need to triumph in the end. For that extra Italian touch, bring out the amaro, a bitter after-dinner drink, and the grappa. The more you plan ahead, the more effortless your Italian-style meal will be.

*

An opener to festivities, an aperitivo, can be a cocktail made with hard liquors such as gin or vodka, or a service of sparkling wines, such as champagne or prosecco. More often than not, at the beginning of an Italian dinner party or cocktail party an aperitivo is made with softer, gentler liquors, such as Aperol or Campari, to which prosecco, wine, juices, or amaro can be added. These are drinks meant to “open the appetite,” or wake up your palate, and prepare you for the meal to come. But to invite someone for an aperitivo in Italy could simply be a social invitation to get together without a meal to follow. The tradition of going out for an aperitivo prior to eating is still quite strong in Italy, and some bars serve elaborate finger foods during the aperitivo time slot prior to dinner, usually starting somewhere around 7:00 p.m. And, more often than not, these elaborate aperitivo settings, which are usually short, can turn into the perfect Italian all-night cocktail party. To pull this off at home, put together some drinks from this chapter along with a nice selection of food from the appetizers chapter and ecco là, you are all set for an Italian-style cocktail party to celebrate important events like a birthday, graduation, or retirement. To make it really Italian, put on some Pavarotti, Bocelli, or Lucio Battisti to set the mood. You should also complement your cocktails with the bounty of the season. Dress your aperitivo with spring herbs such as mint and basil, especially if you will be entertaining on a terrace outside. Or get into the citrus family with lemons, tangerines, blood oranges, and bergamot for the holiday season.

Aperol Spritz
A spritz is a light drink in which club soda or seltzer water is added to a liqueur or wine or a combination of both. Light in taste and alcohol, and quite refreshing, it is also easy to scale up and serve in larger quantities in a pitcher. You can stir together the Aperol and white wine and chill them ahead of time, but add the club soda at the last minute. The orange-flavored element is essential, so if you do make a batch of it make sure you add orange slices to the pitcher.
Makes 1 cocktail

Ice cubes
2 ounces Aperol
1 cup dry white wine, chilled
Club soda, chilled
Orange slice, for garnish

Fill a white wine glass halfway with ice. Add the Aperol and white wine, and stir. Pour in club soda (up to ½ cup) to top off the glass.

Garnish the side of the glass with the orange slice, and serve.


Aperol Veneziano
This is a very refreshing and festive apéritif. The club soda makes it lighter in alcohol, but it is also delicious with just Aperol and prosecco. Do not forget the orange slice.
Makes 1 cocktail

Ice cubes
2 ounces Aperol
1 cup chilled prosecco
Club soda, chilled
Orange slice, for garnish

Fill a white wine glass halfway with ice. Add the Aperol and prosecco, and stir. Pour in club soda (up to ¼ cup) to top off the glass.

Garnish the side of the glass with an orange slice, and serve.


Campari and Soda
I like to serve this refreshing apéritif in a tall highball glass, with some ice cubes and an orange slice or an orange or lemon peel.
Makes 1 cocktail

Ice cubes
3 ounces Campari
¾ cup club soda, chilled
Orange slice, or orange or lemon peel, for garnish

Fill a highball glass with ice cubes. Add the Campari, and top with the chilled club soda. Stir.

Garnish the side of the glass with an orange slice, and serve each drink with a stirrer so your guests can mix the drink well.


Campari Americano
The recipe here is for the original Americano, but I sometimes like serving it in a highball glass with more club soda added.
Makes 1 cocktail

Ice cubes
2 ounces Campari
1 ounce Cinzano Rosso vermouth
Club soda, chilled, to taste
Strip of orange peel, for garnish

Fill a rocks glass or an Old Fashioned glass with ice cubes. Add the Campari and Cinzano Rosso. Top with a splash of club soda, and stir.

Twist the orange peel over the top of the glass, drop it in, and serve.


Fragolì Prosecco
Fragolì is a sweet liqueur made with alcohol-infused wild strawberries. It can also be mixed with ginger ale instead of prosecco for a less alcoholic but much sweeter version of this drink. And it is good poured over vanilla ice cream for a quick dessert. It is bright red and sweet, with an intense strawberry flavor. Other flavorful fruit liqueurs can be substituted, such as peach liqueur, banana liqueur, or limoncello.
Makes 1 cocktail

1 ounce Fragolì (strawberry liqueur)
Prosecco, chilled
2 small strawberries, halved

Pour the Fragolì into a champagne flute, and fill the flute with prosecco. Stir.

Thread the strawberries onto a plastic pick, place in the drink, and serve.


Fragolì Daiquiri
To give a new, fruity twist to a standard daiquiri, try adding Fragolì, fresh strawberries, and, to balance the sweetness, some simple syrup. To make simple syrup, combine equal parts sugar and water, and bring to a simmer to dissolve the sugar. Cool completely, and chill. Simple syrup will keep in the refrigerator for a week or so, tightly covered, and can be used in a number of cocktails or to sweeten iced tea or iced coffee.
Makes 1 cocktail

1 tablespoon fresh lime juice
1 ounce chilled simple syrup (see headnote)
2 medium strawberries, stemmed and chopped, plus 2 whole strawberries halved for garnish
4 fresh basil leaves
2 ounces Fragolì (strawberry liqueur)
About 6 ounces prosecco, chilled

Chill a highball glass in the freezer for at least 15 minutes.

In the highball glass, combine the lime juice, simple syrup, chopped strawberries, and basil. With a muddler (or use the back of a spoon), crush and press the berries to make a chunky purée and bruise the basil leaves. Remove the basil and discard.

Add the Fragolì, and pour in prosecco to fill the glass. Thread the halved strawberries on a plastic pick, place this in the drink, and serve.


Negroni
This is a classic Negroni. If you don’t have a cocktail shaker, you can also just stir all of the ingredients together in the glass. Negroni can be served on the rocks, as in this recipe, but it also makes for a very elegant drink when served straight up in a chilled martini glass.
Makes 1 cocktail

Ice cubes
1 ounce gin
1 ounce Campari
1 ounce Cinzano Rosso vermouth
Strip of orange peel, for garnish

Chill a rocks glass or an Old Fashioned glass in the freezer for at least 15 minutes.

In a cocktail shaker filled with ice, combine the gin, Campari, and Cinzano Rosso. Shake to combine. Pour over fresh ice in the chilled glass.

Twist the orange peel over the top of the glass, drop it in, and serve.


Vodka all’Aceto Cocktail
On its own, the vinegar syrup makes a refreshing nonalcoholic drink—just add more club soda. With vodka, it’s a perfect summer cocktail.
Makes 6 cocktails

Vinegar Syrup
2 cups red wine vinegar
½ cup honey

Drink
Ice cubes
Vodka (optional)
Club soda, chilled

In a small saucepan, combine the vinegar and honey. Bring to a boil, and cook until reduced to a syrup that coats the back of a spoon, about 15 minutes. You should have about ¾ cup syrup. (This is enough for three or four drinks.) Let the syrup cool completely.

For each drink, fill a highball glass with ice cubes. Add 2 tablespoons syrup and 1 ounce vodka (if using), and stir. Add club soda to fill the glass, about 1 cup, and stir again.


Pear Bellini
The recipe for the pear purée makes about 1½ cups, enough for about eight cocktails, but if you have any left over it will keep in the refrigerator for several days, or can be frozen. The purée can also be made with peaches or apricots.
Makes purée for 8 Bellinis

Pear Purée
3 ripe medium Bartlett pears, peeled, cored, and chopped
3 tablespoons sugar
1 tablespoon lemon juice

Bellini
Prosecco, chilled
A strip of candied ginger, for garnish

In a medium saucepan, combine the pears, sugar, lemon juice, and 2 cups water. Simmer until the pears are very tender, about 20 minutes. When it is cooled, purée the mixture in a blender, then chill.

For each Bellini, pour 1 ounce purée into a champagne flute and fill the flute with prosecco. Stir, drop in a piece of candied ginger, and serve.


Amaro Bellini
A Bellini is usually a somewhat fruity, bubbly, sweet apéritif, but here I give it a bitter twist with some amaro, a bitter liqueur usually served as a digestif at the end of a meal.
Makes 1 cocktail

2 sugar cubes
About 2 teaspoons amaro, to soak the cubes
Prosecco, chilled
Strip of orange peel, for garnish

Drop the sugar cubes into a champagne flute, and pour amaro over them to soak them. Let sit a few minutes.

Fill the flute with prosecco. Twist the orange peel over the flute, drop it in, and serve.


Limoncello Martini
If you are a martini drinker, there is nothing like a dry straight-up martini with an olive, but today martinis are found in many different renditions. I do like the apple martini, but for a more Italian drink, here is a limoncello martini with a daiquiri presentation.
Makes 1 cocktail

Kosher salt, for rimming the glass
½ lemon
Ice cubes
1½ ounces limoncello
1½ ounces vodka
4 fresh basil leaves

Spread a layer of salt in a saucer. Rub the rim of a martini glass with the cut side of the lemon half. Lightly dip the rim of the glass in the salt, to coat.

Fill a cocktail shaker with ice. Pour in the limoncello and vodka, roughly tear the basil leaves, and add. Shake vigorously.

Strain the mixture through the shaker into the prepared glass, and serve.


Boulevardier
This cocktail swaps rye (or bourbon, if you prefer) for the gin in a traditional Negroni, ­making it an ideal choice in cooler months.
Makes 1 cocktail

Ice cubes
1 ounce rye or bourbon
1 ounce Campari
1 ounce Cinzano Rosso vermouth
Strip of orange peel, for garnish
Chill a rocks glass or an Old Fashioned glass in the freezer for at least 15 minutes.

In a cocktail shaker filled with ice, combine the rye, Campari, and Cinzano Rosso. Shake to combine. Strain into the chilled glass.

Twist the orange peel over the top of the glass, drop it in, and serve.

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4.7 out of 54.7 out of 5
1,322 global ratings

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Top reviews from the United States

Watermoon
5.0 out of 5 starsVerified Purchase
Great cookbook!
Reviewed in the United States on January 2, 2019
My mother and I saw Lidia''s show on the Create cable channel and we were immediately impressed with her style of cooking and the ease she has with simple recipes. We were so impressed, my mother ordered her book right after seeing her show just 1 time! The book is... See more
My mother and I saw Lidia''s show on the Create cable channel and we were immediately impressed with her style of cooking and the ease she has with simple recipes. We were so impressed, my mother ordered her book right after seeing her show just 1 time! The book is beautiful. Well-illustrated and amazing recipes. A great cookbook to have as part of your kitchen library! I highly recommend this book and this chef!
25 people found this helpful
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Barbara Pridgen
5.0 out of 5 starsVerified Purchase
I made the apple/cherry strudel for Thanksgiving and it was beautiful and good
Reviewed in the United States on December 11, 2017
I have used this cookbook several times...the first being my daughter''s 27th birthday....made the short ribs and they were yummy. I made the apple/cherry strudel for Thanksgiving and it was beautiful and good!
37 people found this helpful
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Fran
5.0 out of 5 starsVerified Purchase
TUTI EXCELENTE
Reviewed in the United States on April 23, 2018
OMG! I LOVE THIS BOOK. I already made 5 of the recipes and they were all delicious. And l follow her new shows that go with the new book.
23 people found this helpful
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Bonnie Gurr
5.0 out of 5 starsVerified Purchase
Excellent instructions for delicious food.
Reviewed in the United States on December 18, 2017
This cookbook offers easy to follow instructions for preparing many delicious dishes, especially for entertaining. It''s a great compliment to watching Lidia''s TV shows!
17 people found this helpful
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Kindle Customer
5.0 out of 5 starsVerified Purchase
excellent cook book
Reviewed in the United States on December 28, 2018
There is so much information in her cook books I just love it. You get all the answers to questions you''d have in making the dishes. Just wonderful. Haven''t found one recipe yet that we didn''t love.
14 people found this helpful
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Audrey Duran
5.0 out of 5 starsVerified Purchase
Lidia is the best of the best
Reviewed in the United States on December 10, 2017
Five stars for every Lidia cookbook. This is a Christmas present for me (so I won''t open it until Christmas). I have never made a recipe from Lidia''s cookbooks that our family has not loved. I like that Lidia uses ingredients that are easy to find, and also that she... See more
Five stars for every Lidia cookbook. This is a Christmas present for me (so I won''t open it until Christmas). I have never made a recipe from Lidia''s cookbooks that our family has not loved. I like that Lidia uses ingredients that are easy to find, and also that she shows readers how to prepare less expensive and uncommon cuts of meat. Her advice is to use fresh ingredients (I agree); learn to cook economically, and use more parts of meats and vegies that you purchase (I agree); taste as you cook; let family help...and more. I watch her PBS shows and have been intrigued by the bits of Italian she drops in, and have recently begun to learn Italian on the free "Memrise" app. Much fun and brain stimulating.
13 people found this helpful
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mt2go
5.0 out of 5 starsVerified Purchase
Lidia is the Best
Reviewed in the United States on January 3, 2019
Any Lidia Bastianich cookbook is easy to read, easy to prepare recipes. I am extremely fond of all her soup recipes. The spicy Italian vegetable soup is a big hit at my house. The recipes correlate well with the cookbook. I have cooked several dishes and always get a... See more
Any Lidia Bastianich cookbook is easy to read, easy to prepare recipes. I am extremely fond of all her soup recipes. The spicy Italian vegetable soup is a big hit at my house. The recipes correlate well with the cookbook. I have cooked several dishes and always get a big thumbs up. Only once did I mess it up. Love her. Love her cookbooks
9 people found this helpful
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Scarlet O'Hara
5.0 out of 5 starsVerified Purchase
Beautiful Cookbook
Reviewed in the United States on September 23, 2019
I love Lidia''s TV show and I love her personality - she''s warm and welcoming. I considered returning this book because the recipes looked too complicated at first and $25 is a lot for a cookbook when I have literally hundreds of others. But after seeing a few episodes of... See more
I love Lidia''s TV show and I love her personality - she''s warm and welcoming. I considered returning this book because the recipes looked too complicated at first and $25 is a lot for a cookbook when I have literally hundreds of others. But after seeing a few episodes of Lidia''s TV show, I couldn''t resist.

Many recipes in this book are actually very simple and delicious. Last night I made the Ragu di Zucca e Salscicce (squash and sausage in tomato sauce). It took me about 10 minutes with the squash already prepped. I served it with penne pasta and it was a huge hit. Even my kids, who hate squash, ate it right up. Incidentally, it was also a very inexpensive meal - I''m always looking for those because the price of groceries has become ridiculous.

I can''t wait to make the Pork Shoulder and the Polenta Torta. This is real Italian food made easy, fun, and scrumptious. Lidia makes everything easy and elegant. This is my first Lidia cookbook and it''s Definitely a Keeper. 5 Stars!
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Top reviews from other countries

Amazon Customer
5.0 out of 5 starsVerified Purchase
Love it
Reviewed in the United Kingdom on June 2, 2018
Just love this book
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Wayne from Whitby
1.0 out of 5 starsVerified Purchase
Not For the Basic Italian-Aspiring Cook
Reviewed in Canada on February 1, 2018
Lidia has done too many books. If you are looking for original and more basic authentic Italian recipes then go to the earlier books. These latest recipes are more adventurous and avante-garde, and only for those really wanting to stretch the general cooking experience....See more
Lidia has done too many books. If you are looking for original and more basic authentic Italian recipes then go to the earlier books. These latest recipes are more adventurous and avante-garde, and only for those really wanting to stretch the general cooking experience. Definitely not for beginners, or those wanting to get into genuine simple Italian cooking (though the pictures are always, deceptively, nice!).
4 people found this helpful
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Maria Pirrone
1.0 out of 5 starsVerified Purchase
Not crazy about her book...
Reviewed in Canada on December 3, 2018
To be honest, I like her shows but not her cook book. I find there is too much texts but not enough pictures to see the finished recipes. I feel bad because I really like her but I guess I need more visual.
2 people found this helpful
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Zedgirl
5.0 out of 5 starsVerified Purchase
I have a few of her cookbooks and love them all
Reviewed in Canada on November 10, 2017
I have a few of her cookbooks and love them all. Her recipes remind me of my heritage and brings back memories of dinners and dishes my parents used to make. Worth every penny. Recommended.
5 people found this helpful
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Bear
1.0 out of 5 starsVerified Purchase
Big Disappointment - don''t believe these are Lidia''s recipies
Reviewed in Canada on June 15, 2019
One dish she made on TV was quite different in the book, "Pomegranate Chicken", the one we bought the book for. The first few recipes are variations on a Spritz - the main recipe for this is one the Aperol bottle. Looked at some other recipes and they neither seem Italian...See more
One dish she made on TV was quite different in the book, "Pomegranate Chicken", the one we bought the book for. The first few recipes are variations on a Spritz - the main recipe for this is one the Aperol bottle. Looked at some other recipes and they neither seem Italian nor to the quality I''d expect from a world famous chef. It it my belief the book was put together by some organization and Lidia lent her name to it for a price. Very disappointed!
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Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale

Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a online Party: A Cookbook, Cover online may vary sale