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The Food of Campanile

The Food of Campanile Cover

The Food of Campanile

Recipes from the Famed Los Angeles Restaurant

By Mark Peel; Nancy Silverton

Villard Books, Paperback, 9780812992038, 320pp.

Publication Date: September 23, 1997

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Description
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.
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