EVERYONE LOVES LIDIA
Last night at Barnes & Noble in Freehold Township, a few hundred people were waiting to meet Lidia Bastianich - to ask her to sign copies of her cookbooks and maybe to share a food tip or two. Traffic in and around NYC was making Lidia late but, considering it was a school night and there were threats of any-minute downpours, the Lidia fans were plenty patient.
They were there to meet a woman who has guided them through her really good recipes, recipes that work and result in memorably delicious meals. Her recipes aren’t showy or fussy; her food isn’t layered in tilting skyscraper style or maneuvered onto plates in ways that let you know 84 hands have touched what you’re about to eat. No, Lidia’s food is real food. It is the sum of its good ingredients.
The chef/TV star/cookbook author makes that clear through what she serves in her restaurants (most notably, Felidia in NYC), what she prepares for the cameras on her PBS TV series, and what she writes about in her cookbooks. I loved hearing Lidia’s warm-hearted fans talk about their Lidia adventures – about what they cook (her lemon chicken, her risottos), how sincerely she greets diners at Felidia, how natural she appears on TV.
In an age of rock-star chefs and poof-the-magic-dragon kitchen techniques, there’s something very, very right about the genuine affection home cooks have for Lidia Bastianich. Very right, and as comforting as a bowl of Lidia’s cannelloni.
Cheers,
Andy
4.12.07
They were there to meet a woman who has guided them through her really good recipes, recipes that work and result in memorably delicious meals. Her recipes aren’t showy or fussy; her food isn’t layered in tilting skyscraper style or maneuvered onto plates in ways that let you know 84 hands have touched what you’re about to eat. No, Lidia’s food is real food. It is the sum of its good ingredients.
The chef/TV star/cookbook author makes that clear through what she serves in her restaurants (most notably, Felidia in NYC), what she prepares for the cameras on her PBS TV series, and what she writes about in her cookbooks. I loved hearing Lidia’s warm-hearted fans talk about their Lidia adventures – about what they cook (her lemon chicken, her risottos), how sincerely she greets diners at Felidia, how natural she appears on TV.
In an age of rock-star chefs and poof-the-magic-dragon kitchen techniques, there’s something very, very right about the genuine affection home cooks have for Lidia Bastianich. Very right, and as comforting as a bowl of Lidia’s cannelloni.
Cheers,
Andy
4.12.07
posted by Andrea Clurfeld at 11:43 AM
6 Comments:
Have a pizza related question - Do you know what a "grandma" slice is?
The 'Grandma' is a square pie, a little on the thick side, alot of sauce, just a little mozzarella (fresh) and a basil leaf. It's very much like a Pizza Margarita.
Well, does anyone know if there's a "grandpa" pie/slice is?
Speaking of pizza, has anyone read Ed Levine's "Slice of Heaven"? If you're a pizza maven, it's a don't-miss.
cheers,
Andy
The pizzaria in Ursula Plaza in Long Branch used to sell the 'Grandma'. That was about 21/2 years ago. I don't get down that way much anymore, nor do I remember the name of the place.
Ed Levine's "Slice of Heaven" is it a book?
Do you ever take us regular people with you when you are going somewhere to review it? I would enjoy hearing and seeing what actually happens during the meal!!!
I met Lidia in December when she was last at B&N and unilaterally there was love all around and for exactly the reasons you mentioned.
Sometimes class comes from knowing your comfort zone and not conforming to what the rest of the TV food society does.
She's Julia's heir on PBS and she knows better than to dilute her brand.
Mangia!
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