Overview
Ever since it first opened its doors on the Upper East Side in 1981, Lidia Bastianich's Felidia has been one of New York's most revered restaurants. In these pages, she shares favorite recipes that can be made at home, including: Pasta Primavera; Linguine with Mussels, Clams and Broccoli; Pear and Pecorino Ravioli; Chicken Piazzaiola; Short Ribs Braised in Barolo and exquisite desserts such as Chocolate Hazelnut Flan and Open Cannoli. Also included are cocktail recipes from the restaurant's lively bar, such as Passion Fruit Spritz and Frozen Peach Bellini. Filled with Lidia's same warmth and hospitality that are the hallmark of all Lidia's cookbooks, Felidia is the next-best thing to enjoying an evening out at this award winning eatery.
This book title, Felidia (Recipes from My Flagship Restaurant: A Cookbook), ISBN: 9781524733087, by Lidia Matticchio Bastianich, Tanya Bastianich Manuali, Fortunato Nicotra, published by Knopf Doubleday Publishing Group (October 29, 2019) is available in hardcover. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.
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