The Food of Campanile
Mark Peel, Nancy Silverton$16.15
$19.00
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
Binding Type: Paperback
Publisher: Villard Books
Published: 09/23/1997
ISBN: 9780812992038
Pages: 320
Weight: 1.05lbs
Size: 9.00h x 6.08w x 0.78d
- 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
Binding Type: Paperback
Publisher: Villard Books
Published: 09/23/1997
ISBN: 9780812992038
Pages: 320
Weight: 1.05lbs
Size: 9.00h x 6.08w x 0.78d