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The Food of Campanile

Recipes from the Famed Los Angeles Restaurant: A Cookbook

Mark Peel Nancy Silverton

$39.99

Paperback

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English
Villard
01 December 2009
The Food of Campanileskillfully blends sophistication and simplicity, making the recipes not only mouthwatering but entirely approachable for the home cook.

A Sampling of Recipes-

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Cold Steamed Mussels with Marjoram Pesto

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Baked Radicchio with Gorgonzola and Red Pears

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Farro and Mushroom Soup

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Torn Pasta with Lobster, Fava Beans, and Currant Tomatoes

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Saffron Risotto with Clams, Spanish Sausage, and Borlotti Beans

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Kale with Crisp Garlic

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Grilled Prime Rib Steak with Red Wine Sauce

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Crisp Flattened Chicken with Wilted Parsley

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Grilled Scallops with Warm Leek and Bacon Salad

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Potato Parsnip Puree

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Lemon Meringue Tart with Champagne Vinegar Sauce

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Chocolate-Hazelnut Biscotti
By:   ,
Imprint:   Villard
Country of Publication:   United States
Dimensions:   Height: 229mm,  Width: 152mm,  Spine: 19mm
Weight:   459g
ISBN:   9780812992038
ISBN 10:   0812992032
Pages:   320
Publication Date:  
Audience:   General/trade ,  ELT Advanced
Format:   Paperback
Publisher's Status:   Active

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