The Food of Campanile - Recipes from the Famed Los Angeles Restaurant: A Cookbook

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

Product details

• Authors: Mark Peel, Nancy Silverton
• Publisher: Random House USA
• Languages: English
• Product format: Paperback / Softback
• Released: 23.09.1997
• EAN: 9780812992038
• ISBN: 978-0-8129-9203-8
• No. of pages: 320
• Dimensions: 152 mm x 229 mm x 19 mm
• Subject: Guides > Food & drink > International cuisine