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But that is only the beginning. Home cooks of every skill level will revel in the 120 recipes, such as sweet Fig and Chestnut Bread, rich Spinach and Ricotta Gnocchi, savory Slow-Roasted Lamb Shoulder, and fragrant Apple Fritters. But Rustic Italian Food is much more than just a collection of recipes. Buon appetito! Informative head notes will include bits about the provenance of the recipes and the odd historical fact. Easy to use and simple to read, some of these recipes will be those "as seen" on TV in the eight years of "Molto Mario" programs on the Food Network, including those from "Mediterranean Mario," "Mario Eats Italy," and the all–new "Ciao America with Mario Batali." Filled with the same warmth and wisdom that are the hallmark of all of Lidia's cookbooks, Felidia is the next-best thing to a table at the restaurant. Lidias Mastering the Art of Italian Cuisine. A devotee of the small kitchen himself (“the small size of your kitchen actually dictates a few of the basic rules of good, basic cooking and sensible easting”), Schwartz gives invaluable tips on how to juggle space and get double use from utensils, discusses ranges, extols food processors for the time and effort they save, and compiles “must have” lists of implements for the efficient kitchen. When she finally arrived in New York, Lidia soon began working in restaurants, the first step on a path that led to her becoming one of the most revered chefs and businesswomen in the country. Dolce Famiglia includes many of David’s family-friendly recipes, running the gamut from essential sauces every home cook should have in their repertoire to snacks, salads, mains and desserts that he makes for his own family. Here are dishes from across the restaurant's forty-year history: Eggplant Flan with Tomato Coulis; Linguini with White Clams and Broccoli; Short Ribs Braised in Barolo; delectable desserts such as Almond and Chocolate Tart Caprese and Open Cannoli; and cocktails such as Passion Fruit Spritz and Frozen Peach Bellini. As David puts it, “At the end of the day ingredients don’t have hearts and souls. Ranging from the modest to the opulent, the 236 international recipes in Cooking in a Small Kitchen include entries for soups, pasta, salads, one-pot and skillet dinners, and desserts, in addition to unique sections on breakfast or brunch and dinners for two and four that provide complete menus and advise you on timing and what kitchenware to use. Easy to use and simple to read, some of these recipes will be those "as seen" on TV in the eight years of "Molto Mario" programs on the Food Network, including those from "Mediterranean Mario," "Mario Eats Italy," and the all–new "Ciao America with Mario Batali." Ranging from the modest to the opulent, the 236 international recipes in Cooking in a Small Kitchen include entries for soups, pasta, salads, one-pot and skillet dinners, and desserts, in addition to unique sections on breakfast or brunch and dinners for two and four that provide complete menus and advise you on timing and what kitchenware to use. A delectable, wonderfully informative, easy-to-use cookbook that provides simple ways to make pasta an integral part of a healthy and well-balanced life style from two members of the beloved Bastianich family. A guide to family cookery features more than two hundred master recipes for everyday dining and special family occasions, along with imaginative ideas for variations and improvisations, including seasonal salads, vegetables, soups, pastas, sauces, main courses, and desserts. Colored by the choicest ingredients from the shores of Italy and beyond, the pages of Autentico offer a rich taste of the Italy’s history, brought to life in the modern kitchen. A tavola non si invecchia. Born in Pula, on the Istrian peninsula, Lidia grew up surrounded by love and security, learning the art of Italian cooking from her beloved grandmother. In Puglia, at Italy’s heel, where durum wheat grows at its best, she makes some of the region’s glorious pasta dishes and re-creates a splendid focaccia from Altamura. A creative gourmet, well versed in the world’s great culinary traditions, Schwartz masterfully teaches readers how to manage a king's cuisine in a pauper's pantry. 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