Lidia's Italian-American Kitchen (Lidia Matticchio Bastianich) *Signed* calendar it was far from la

it was far from la belle vie for a vegetarian immersing herself in local cuisine

featuring a new foreword by Mashama Bailey

such as Shorbat Adas (Lentil Soup) and Bamia (Lamb and Okra Stew)

as well as dip-tastic recipes from Alyse Whitney’s cookbook “Big Dip Energy” utilizing pantry essentials

Lidia's Italian-American Kitchen (Lidia Matticchio Bastianich) *Signed* calendar it was far from laBookplate signed by Lidia inside! Focusing on the Italian American kitchenthe cooking she encountered when she first came to America as a young adolescentLidia pays homage to this cuisine of adaptation born of necessity. But she transforms it subtly with her light, discriminating touch, using the authentic ingredients, not accessible to the early immigrants, which are all so readily available today. The aromatic flavors of fine Italian olive oil,