Description

Book Synopsis
The Food of Campanile skillfully blends sophistication and simplicity, making the recipes not only mouthwatering but entirely approachable for the home cook.
 
A Sampling of Recipes:
• Cold Steamed Mussels with Marjoram Pesto
• Baked Radicchio with Gorgonzola and Red Pears
• Farro and Mushroom Soup
• Torn Pasta with Lobster, Fava Beans, and Currant Tomatoes
• Saffron Risotto with Clams, Spanish Sausage, and Borlotti Beans
• Kale with Crisp Garlic
• Grilled Prime Rib Steak with Red Wine Sauce
• Crisp Flattened Chicken with Wilted Parsley
• Grilled Scallops with Warm Leek and Bacon Salad
• Potato Parsnip Puree
• Lemon Meringue Tart with Champagne Vinegar Sauce
• Chocolate-Hazelnut Biscotti

The Food Of Campanile Recipes from the Famed Los Angeles Restaurant A Cookbook

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    A Paperback by Mark Peel, Nancy Silverton

    15 in stock

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      View other formats and editions of The Food Of Campanile Recipes from the Famed Los Angeles Restaurant A Cookbook by Mark Peel

      Publisher: Random House Publishing Group
      Publication Date: 9/23/1997 12:00:00 AM
      ISBN13: 9780812992038, 978-0812992038
      ISBN10: 0812992032

      Description

      Book Synopsis
      The Food of Campanile skillfully blends sophistication and simplicity, making the recipes not only mouthwatering but entirely approachable for the home cook.
       
      A Sampling of Recipes:
      • Cold Steamed Mussels with Marjoram Pesto
      • Baked Radicchio with Gorgonzola and Red Pears
      • Farro and Mushroom Soup
      • Torn Pasta with Lobster, Fava Beans, and Currant Tomatoes
      • Saffron Risotto with Clams, Spanish Sausage, and Borlotti Beans
      • Kale with Crisp Garlic
      • Grilled Prime Rib Steak with Red Wine Sauce
      • Crisp Flattened Chicken with Wilted Parsley
      • Grilled Scallops with Warm Leek and Bacon Salad
      • Potato Parsnip Puree
      • Lemon Meringue Tart with Champagne Vinegar Sauce
      • Chocolate-Hazelnut Biscotti

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