The Food of Campanile (Recipes from the Famed Los Angeles Restaurant: A Cookbook)

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

This book title, The Food of Campanile (Recipes from the Famed Los Angeles Restaurant: A Cookbook), ISBN: 9780812992038, by Mark Peel, Nancy Silverton, published by Random House Publishing Group (September 23, 1997) is available in paperback. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.

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