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
.
Kale with Crisp Garlic
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Grilled Prime Rib Steak with Red Wine Sauce
.
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
.
Lemon Meringue Tart with Champagne Vinegar Sauce
.
Chocolate-Hazelnut Biscotti
By:
Mark Peel, Nancy Silverton 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:01 December 2009 Audience:
General/trade
,
ELT Advanced
Format:Paperback Publisher's Status: Active