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The Food of Campanile: Recipes from the Famed Los Angeles Restaurant: A Cookbook
Contributor(s): Peel, Mark (Author), Silverton, Nancy (Author)

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 ISBN: 0812992032     ISBN-13: 9780812992038
Publisher: Random House Publishing Group
OUR PRICE: $18.05  

Binding Type: Paperback - See All Available Formats & Editions
Published: September 1997
Qty:
Additional Information
BISAC Categories:
- Cooking | Regional & Ethnic - Italian
- Cooking | Regional & Ethnic - American - California Style
- Cooking | History
Dewey: 641.509
Physical Information: 0.78" H x 6.08" W x 9" L (1.05 lbs) 320 pages
Themes:
- Geographic Orientation - California
- Cultural Region - Western U.S.
- Cultural Region - West Coast
- Cultural Region - Italy
- Cultural Region - Southwest U.S.
- Ethnic Orientation - Italian
 
Descriptions, Reviews, Etc.
Publisher Description:
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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