Lucia Negoita: To Save Our Souls
Lucia Negoita: To Save Our Souls
This is the perfect way to celebrate and treasure a great woman. Wise secrets told by intelligent women, who speak from their hearts. Illustrated by the work of painters who know how to reflect the feminine spirit, this book is the ideal gift to surprise and please the great women we all know - a dear friend, our mother, a sister, the teacher we admire...
This is the perfect way to celebrate and treasure a great woman.
Allegories of Violence demilitarizes the concept of war and asks what would happen if we understood war as discursive via late 20th-century novels of war. Yuknavitch re-introduces war into discussion concerning changes in our social life, and their relation to representation. In particular she seeks to revise our understanding of war, postmodernism and the novel by asking how they form, deform and reform one another. Allegories of Violence attempts to build new forms of reading that might help us recognize the changing forms of war.
Allegories of Violence demilitarizes the concept of war and asks what would happen if we understood war as discursive via late 20th Century novels of war.
Lidia Bastianich, loved by millions of Americans for her good Italian cooking, gives us her most instructive and personal cookbook yet. Focusing on the Italian-American kitchen—the cooking she encountered when she first came to America as a young adolescent—she 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, imported Parmigiano-Reggiano and Gorgonzola dolce latte, fresh basil, oregano, and rosemary, sun-sweetened San Marzano tomatoes, prosciutto, and pancetta permeate the dishes she makes in her Italian-American kitchen today. And they will transform for you this time-honored cuisine, as you cook with Lidia, learning from her the many secret, sensuous touches that make her food superlative. You’ll find recipes for Scampi alla Buonavia (the garlicky shrimp that became so popular when Lidia served the dish at her first restaurant, Buonavia), Clams Casino (with roasted peppers and good American bacon), Caesar Salad (shaved Parmigiano makes the difference), baked cannelloni (with roasted pork and mortadella), and lasagna (blanketed in her special Italian-American Meat Sauce). But just as Lidia introduced new Italian regional dishes to her appreciative clientele in Queens in the seventies, so she dazzles us now with pasta dishes such as Bucatini with Chanterelles, Spring Peas, and Prosciutto, and Long Fusilli with Mussels, Saffron, and Zucchini. And she is a master at teaching us how to make our own ravioli, featherlight gnocchi, and genuine Neapolitan pizza. The key to her delectable fish and meat cooking is the aromatic vegetables that so often form an integral part of the dish—sole with oregano, vidalias, and tomatoes; tenderloin with potatoes, peppers, and onions; sausages with bitter broccoli. Try her version of scallopine with sautéed lemon slices, garlic slivers, capers, and green olives—you’ll be hooked. Soups are Lidia’s specialty, particularly hearty bean and pasta soups—meals in themselves. And you can top off a Lidia feast with traditional Italian-American favorites, such as a perfect Zabaglione or cannoli, or one of her own creations—Lemon Delight or Roasted Pears and Grapes. Laced with stories about her experiences in America and her discoveries as a cook, this enchanting book is both a pleasure to read and a joy to cook from. From the Hardcover edition.
Laced with stories about her experiences in America and her discoveries as a cook, this enchanting book is both a pleasure to read and a joy to cook from. From the Hardcover edition.
The best-loved and most-admired of all America’s television cooks today, Lidia Bastianich, now gives us her most generous, instructive, and creative cookbook. The emphasis here is on cooking for the family, and her book is filled with unusually delicious basic recipes for everyday eating Italian-style, as well as imaginative ideas for variations and improvisations. Here are more than 200 fabulous new dishes that will appeal both to Lidia’s loyal following, who have come to rely on her wonderfully detailed recipes, and to the more adventurous cook ready to experiment. • She welcomes us to the table with tasty bites from the sea (including home-cured tuna and mackerel), seasonal salads, and vegetable surprises (Egg-Battered Zucchini Roll-Ups, Sweet Onion Gratinate). • She reveals the secret of simple make-ahead soup bases, delicious on their own and easy to embellish for a scrumptious soup that can make a meal. • She opens up the wonderful world of pasta, playing with different shapes, mixing and matching, and creating sauces while the pasta boils; she teaches us to make fresh egg pastas, experimenting with healthful ingredients–whole wheat, chestnut, buckwheat, and barley. And she makes us understand the subtle arts of polenta- and risotto-making as never before. • She shares her love of vegetables, skillet-cooking some to intensify their flavor, layering some with yesterday’s bread for a lasagna-like gratin, blanketing a scallop of meat with sautéed vegetables, and finishing seasonal greens with the perfect little sauce. • She introduces us to some lesser-known cuts of meats for main courses (shoulders, butts, and tongue) and underused, delicious fish (skate and monkfish), as well as to her family’s favorite recipes for chicken and a beautiful balsamic-glazed roast turkey. • And she explores with us the many ways fruits and crusts (pie, strudel, cake, and toasted bread) marry and produce delectable homey desserts to end the meal. Lidia’s warm presence is felt on every page of this book, explaining the whys and wherefores of what she is doing, and the brilliant photographs take us right into her home, showing her rolling out pasta with her grandchildren, bringing in the summer harvest, and sitting around the food-laden family table. As she makes every meal a celebration, she invites us to do the same, giving us confidence and joy in the act of cooking. From the Hardcover edition.
The emphasis here is on cooking for the family, and her book is filled with unusually delicious basic recipes for everyday eating Italian-style, as well as imaginative ideas for variations and improvisations.
Brings together renowed and emerging critical voices to respond to the questions raised by the concept of the 'post-colonial'. The contributors explore the diverse cultures which are shaping our global future.
Brings together renowed and emerging critical voices to respond to the questions raised by the concept of the 'post-colonial'. The contributors explore the diverse cultures which are shaping our global future.
AmericaÕs favorite Italian-American cook, Lidia Bastianich, shares the story of the Christmases she used to celebrate in Italy with her five grandchildren. When Lidia was a child, she spent Christmas with her grandparents, where she learned to cook with her Nonna Rosa by preparing food in their smokehouse and kitchen. Lidia and her brother would also find a big beautiful juniper bush to cut down for their holiday tree. And they made their own holiday decorations with nuts, berries, and herbs they collected for their meals. This delightful picture book is filled with the story of LidiaÕs Christmas traditions, delicious recipes, and decorating ideas all perfected over the years by Lidia and her family.
AmericaOCOs favorite Italian-American cook, Lidia Bastianich, shares the story of the Christmases she used to celebrate in Italy with her five grandchildren.
In interconnected and mutually enfolding texts protagonists face off with some deformation of being: psychological, sexual, political, philosophical. Plots play out across the body, as if formed, deformed, reformed by culture. Drugs, violence, and sex inscribe the literal flesh of "figures" standing in for what formerly passed for character. In these fictions a woman is more likely to appear with a needle in her arm than a baby. Sometimes a woman cannot be distinguished from a man at all. Cutting from subject to object, severing the eye/I from skin, these fictions bring America back to its body. In Liberty's Excess, capitalism and individualism lose their cover stories, releasing desire all over culture's deadening hum. Yuknavitch is both master and mistress of this dis-formed beauty, creating a landscape neither Waste Land nor Kansas nor Pomo Glitter.
Cutting from subject to object, severing the eye/I from skin, these fictions bring America back to its body. In Liberty's Excess, capitalism and individualism lose their cover stories, releasing desire all over culture's deadening hum.
