Lidia's Italian-American Kitchen: A Cookbook

Lidia's Italian-American Kitchen introduces innovative Italian regional dishes adapted for American kitchens, such as Bucatini with Chanterelles, Spring Peas, and Prosciutto, and Long Fusilli with Mussels, Saffron, and Zucchini.

The book teaches how to make ravioli, featherlight gnocchi, and genuine Neapolitan pizza, laced with personal stories about Lidia's culinary discoveries and experiences in America.

It covers antipasti, soups, pasta, risotto, vegetarian dishes, and seafood.