Food of Campanile

by Mark Peel and Nancy Silverton

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Book cover for Food of Campanile

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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
  • ISBN10 1299111262
  • ISBN13 9781299111264
  • Publish Date 1 January 2011 (first published 23 September 1997)
  • Publish Status Active
  • Out of Print 1 April 2015
  • Publish Country US
  • Imprint Villard Books
  • Format eBook
  • Language English