Bastianich - Lidias Italian-American Kitchen

For me, each stage of writing a cookbook is like capturing a cross-section of my lifes history. Every recipe has a story, and every story is a piece of my personal memoir. Along the way to creating and presenting this collection of Americas favorite Italian-American recipes, I was deeply touched by the recollections of family, friends, restaurant customers, and members of our television audience who immigrated to America during the last century, bringing their tables with them. They laid the groundwork for Americas great love affair with Italian food and culture.

In the process of writing this book and making the television series, I was supported by an enthusiastic, knowledgeable, and caring collection of family, friends, talented professionals, and organizationstheir efforts and generosity made it possible for all of us to gather in my kitchen to enjoy the fruits of the collaboration and share Lidias Italian-American Kitchen with you.

First and foremost, this book would not have been possible without the indefatigable support and assistance of four individuals. Chris Styler, my culinary editor and part-time recipe muse (and tester), was the expeditor of any and all food that needed to get into the book and in front of the camera. Shelly Burgess, my public relations director and incredibly able right hand, managed my time and projects with efficiency and ease. Geof Drummond, president of A La Carte Communications, a friend, producer, and writer (when I let him), was the person who saw the possibilities for this book and the series and then made it happen. And made it fun. And my mother, Erminia Matticchio, is not only my constant and unconditional mamma (and nonna to my children and grandchildren), but also a totally available reservoir of memories and inspiration, insight, advice, and direction.

The A La Carte production team, as comfortable and knowledgeable in the kitchen as in a studio, once again captured the essentials of my cookingnot just the preparation and presentation, but the texture and feeling behind it. Director Bruce Franchini and director of photography Dean Gaskill managed to present the food in just the way I would want to serve it. Kimberly Nolan, line producer, was everywhere, bringing order with a smile, without letting a crumb slip through the cracks. Our production team is the best in the business, including Gilles Morin, Eliat Goldman, Tommy Hamilton, Mark Britt, Jerry Cancel, Bob Haggerty, and Aaron Frutman on the technical side; Daisy Martinez and Angela Spensieri in the kitchen; Cathryn McVeigh with makeup; and editor Paul Swensen. Far from the kitchen, in body if not in spirit, Natan Katzman kept logistics on track, Alexandra Yperifanos handled sponsor relations with aplomb, and Hope Reed was the best maitre d we could ever wish for in serving the series to our PBS stations and their viewers. Kim Yorio handled publicity like a Formula I driver: high performance in good style. At American Public Television, our distributors, Judy Barlow and Chris Funkhauser, provided invaluable help in getting the series out to you, our viewers.

Special thanks go to my son, Joe, and his wife, Deanna, and to my daughter, Tanya, and her husband, Corrado, for their support and participation, and to Giovanni, our de facto master craftsman on set and keeper of the international soccer standings. My dog, Cicia, was present throughout the series and kept a watchful eye on all that passed in and out of the house, particularly on and off the table. She will be remembered warmly every time this book is opened or an episode with her gentle bark in the background is broadcast.

I was thrilled with the opportunity to work with the renowned editor Judith Jones, who has published the best in the culinary field for many years. Judith got meand with patience and prodding encouraged me to write the book I hoped I would write. The talented Christopher Hirsheimer produced all the beautiful and evocative photographs, capturing the simplicity as well as the sensuality and richness of the dishes in this book. Knopfs Paul Bogaardss enthusiasm and energy was and remains contagious and exciting, as he orchestrates my forays into bookstores, media interviews, and luncheons with other people cooking. I am also grateful to Ralph Fowler of Knopf for the beautiful design of the book, to Carol Devine Carson for her creative vision of the jacket, and to Ken Schneider, Judiths assistant, for his thoughtfulness and attention to detail. My agent, Jane Dystel, was always within a calls reach for supportbefore, during, and after publication.

Fortunato Nicotra, chef at Felidia, and my supportive staff at Felidia and Becco researched and supplied my home kitchen and the set with the best ingredients. They carried the torch at the restaurants in my absence while we were taping, giving me comfort and the time to focus on this book and the shoot. Also, very special thanks to my assistant Miguelina Polanco for juggling my time and schedule so that all this could happen with ease.

All of us owe a special debt of gratitude to our public television series underwriters and the supporters of this book: Colavita olive oil, Monari Federzoni balsamic vinegar of Modena, Cuisinart kitchen appliances and cookware, and Palm Bay Imports, international wine importers. Authentic quality cooking deservesand requiresquality ingredients and tools. We are proud to have them in our kitchen. Our thanks to John Profaci of Colavita, Sabrina Federzoni and Fabrizio Baraldi of Monari Federzoni, Holly Arnold and Suzanne Sylte of Arnold Media, Paul Ackels, Mary Rodgers and Fabrizio Bottero of Cuisinart, and Marcy Whitman of Palm Bay Imports for their enthusiasm and support of