×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

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

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

by Mark Silverton, 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

Overview

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

ISBN-13:
9780679409069
Publisher:
Random House Publishing Group
Publication date:
09/23/1997
Edition description:
1 ED
Pages:
320
Product dimensions:
7.72(w) x 9.59(h) x 1.31(d)

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews