Description
Random House Usa Inc The Food of Campanile Recipes from the Famed Los Angeles Restaurant A Cookbook by Mark Peel, Nancy Silverton
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