The Food of Campanile: Recipes from the Famed Los Angeles Restaurant: A Cookbook - Paperback
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Languages:EnglishPublisher:Villard BooksISBN-13:9780812992038ISBN-10:812992032UPC:9780812992038Book Category:CookingBook Subcategory:Regional & Ethnic, HistoryBook Topic:Italian, AmericanSize:9.00 x 6.08 x 0.78 inchesWeight:1.05Product ID:SC2RSVF8F9
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
- 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
Languages:EnglishPublisher:Villard BooksISBN-13:9780812992038ISBN-10:812992032UPC:9780812992038Book Category:CookingBook Subcategory:Regional & Ethnic, HistoryBook Topic:Italian, AmericanSize:9.00 x 6.08 x 0.78 inchesWeight:1.05Product ID:SC2RSVF8F9
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