Felidia Cookbook for Food Enthusiasts

Renowned chef and best-selling author Lidia Bastianich reveals, for the first time, the cherished recipes that have established her flagship restaurant, Felidia, as a New York City dining icon for nearly four decades. Since its opening on Manhattan’s Upper East Side in 1981, Felidia has consistently been celebrated as one of the finest Italian restaurants in the nation.

In this captivating cookbook, Lidia, alongside longtime Executive Chef Fortunato Nicotra, presents 115 recipes that encapsulate the essence of Felidia’s menu, both past and present. The collection includes everything from pastas and primi, to appetizers and meats, as well as breads, spreads, sides, and soups. These handpicked dishes represent Lidia's personal favorites, thoughtfully adapted for home chefs who wish to recreate the flavors of Felidia in their own kitchens.

Among the classic recipes featured are timeless favorites like Pasta Primavera and Linguine with White Clam Sauce and Broccoli. The book also showcases contemporary delights such as Pear and Pecorino Ravioli, Chicken Pizzaiola, Short Ribs Braised in Barolo, and Eggplant Flan with Tomato Coulis. To satisfy a sweet tooth, readers will discover exquisite dessert recipes including Warm Nutella Flan, Open Cannolo, and Limoncello Tiramisù. Additionally, refreshing beverages like Passion Fruit Spritz and Frozen Peach Bellini, drawn from the restaurant’s vibrant bar menu, add a lively touch.

"Felidia" is an artfully illustrated, full-color cookbook that invites readers to explore the rich history of this esteemed restaurant, all while capturing the warmth and hospitality that have become synonymous with Lidia's culinary philosophy. It offers a delightful alternative to dining out, providing an intimate experience akin to enjoying an evening at this award-winning establishment.

product information: