Show 147, November 21, 2015: Lidia Bastianich, Chef, Restaurateur & TV Personality

Lidia BastianichLidia Bastianich is one of the best-loved chefs on television, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Lidia has married her two passions in life – her family and food, to create multiple culinary endeavors alongside her two children, Joseph and Tanya. Her newest cookbook is Lidia’s Mastering The Art of Italian Cuisine written with her daughter, Tanya.

From the Emmy-winning host of “Lidia’s Kitchen”, best-selling author, and beloved ambassador for Italian culinary traditions in America comes the ultimate master class: a beautifully produced definitive guide to Italian cooking. The volume covers everything from ingredients to techniques to tools, plus more than 400 delectable recipes.

Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and her deep, comprehensive understanding of what it takes to create delicious Italian meals. The 400 recipes run the full gamut from classics like Risotto alla Milanese and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Best Ravioli in Poppy Sauce.

Show 147, November 21, 2015: Lidia Bastianich, Chef, Restaurateur & TV Personality Continues…

Lidia BastianichLidia  is one of the best-loved chefs on television, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Lidia has married her two passions in life – her family and food, to create multiple culinary endeavors alongside her two children, Joseph and Tanya. Her newest cookbook is Lidia’s Mastering The Art of Italian Cuisine written with her daughter, Tanya.

On the “SoCal Restaurant Show” we’re fans of rabbit. So is Chef Lidia. She explains why there should be a place on the American table for this beloved Italian dish. It’s available seasonally at Lidia’s flagship, Felidia restaurant in New York.

“Rabbit is one of my favorite meats; it is light, it is tasty, and it’s healthy, low in fat and easy to cook. It is not a terribly expensive meat, and environmentally it makes sense.” From Lidia’s Mastering The Art of Italian Cuisine.

When Pope Francis was in New York at the end of September, Lidia and her team had the distinct honor of cooking two breakfasts, a lunch, and two dinners for the Pope and his modest 14-person entourage. She even had coffee with him. We’ll hear about this unique experience and career highlight. This is actually the 2nd Pope she has cooked for.