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Lidia Bastianich is host of Lidia's
Photo: Mario Novak
program descriptions for seventh season (MS Word document)
Lidia Bastianich's bio (MS Word document)
the below press release (MS Word document)
ITALIAN-AMERICAN KITCHEN BEGINS SEVENTH SEASON WITH POPULAR
The seventh season of the successful
series LIDIA'S ITALIAN-AMERICAN KITCHEN continues to present
enduringly popular Italian-American cuisine, cultivated from
Lidia Bastianich's repertoire of recipes. Cooking is at the
heart of the Italian-American experience and the series presents
traditional dishes with origins in authentic regional fare that,
throughout the years, were adapted to the modern American palate
and pantry. Reminiscent of the early days in her first restaurant,
Buonavia, in Queens, New York, Lidia fuses recipes from both
past and present into creative Mediterranean dishes and makes
them uniquely her own.
In the new season, Lidia
proves that it does not take hours to prepare wonderful Italian
meals. For example, a meal of spinach salad, stuffed rolls of
veal and pignoli cookies is prepared with ease. Lidia also urges
viewers to take pleasure in the most sensual of foods, such
as seared filet mignon, braised chunky vegetables and hazlenut-chocolate
ice cream truffle.
Lidia also demonstrates
new and exciting ways to incorporate seafood into many Italian
meals. In "Seafood Masterpiece," Lidia creates a hearty seafood
feast featuring marinated mackerel fillets and seafood stew.
She is joined by her son, Joe Bastianich, in "An Informal Seaside
Dinner" to help prepare a simple - but delicious - seafood feast
of clams in a savory tomato-vegetable soup and monkfish meatballs
in tomato sauce. In addition, Lidia livens up capellini by adding
crabmeat in "Seaside Kitchen III."
In "Snack Time," Lidia,
along with her grandchildren, prepare a classic Italian meal
consisting of fried potatoes and eggs, with broccoli rabe, sausage
and ricotta frittata. She aims to please in "Dinner in Rome"
when she shows viewers how to cook an aroma-rich meal of spaghetti
with anchovies and breadcrumbs. Each episode features recipes
that combine fresh ingredients that viewers can buy in local
markets and utilize the same techniques Lidia has acquired during
40 years of cooking.
and delicious cuisine, each episode features easy-to-follow
recipes presented by a chef who genuinely cares about making
good food a part of everyday life. Lidia's charm, warmth and
inviting personality have made the first six seasons of LIDIA'S
ITALIAN-AMERICAN KITCHEN a favorite among public television
audiences. The Boston Globe called her, "...one of the most
appealing cooks on television - charming, warm, immensely skilled
and truly Italian."
KITCHEN, taped in Lidia's home kitchen in Long Island, New York,
debuted in September 1998 across the United States. Each show
- in both the original and the new season - is packed full of
tips, techniques, recipes and remembrances passed on by generations
of Lidia's family.
Lidia has been a successful
restaurateur since 1972, when she opened Buonavia Restaurant
in Queens, New York. Throughout the past four decades, she has
run or co-owned five popular restaurants in New York, including
the award-winning Felidia. She is also co-owner of Lidia's in
Kansas City and Pittsburgh.
Lidia's latest book,
Lidia's Italian-American Kitchen , was published by Alfred A.
Knopf in October, 2001. Lidia, the most admired teacher in America
of good Italian cooking, offers her most instructive and personal
book yet. Laced with stories about her own experiences since
coming to America, and full of instructive detail and warm personal
commentary that have made her television shows so special, this
is a cookbook that is almost as fun to read as it is to cook
Lidia is also the author
of several other top-selling books, including La Cucina di Lidia
(Doubleday, 1990), Lidia's Italian Table (William Morrow &
Co., 1998) and Recipes from Lidia's Italian-American Table (A
La Carte Communications, 2000). With the passion of a poet and
the understanding of a food scholar, Lidia explains in her books
how home cooks can coax an unimaginable intensity of flavor
from dishes by combining a reverence for fresh ingredients with
attentive cooking, judicious seasoning and an unhurried attitude.
LIDIA'S ITALIAN-AMERICAN KITCHEN is
produced by A La Carte Communications. The program is presented
nationally by WHYY-TV/Philadelphia and distributed by American
Public Television (APT).
KITCHEN is made possible by Colavita, Cuisinart, Palm Bay Imports
and Grana Padano.
For more information,
visit Lidia on the Internet at www.lidiasitaly.com
or at www.alacartetv.com.