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The Food of Campanile

By Mark Peel

The Food of Campanile Leisure, Home & Garden

The Food of Campanile

0 - Default Title
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
Product details
Binding:
Paperback
Edition:
1
Number of Pages:
322
Release Date:
1997-09-23
Publication Date:
2001-12-20
Publisher:
Random House Publishing Group
Languages:
Original: Low German, Original: English
ISBN10:
0812992032
ISBN13:
9780812992038
GPSR Manufacturer Reference:
[email protected]
Weight:
525 g
Height:
152 cm
Width:
229 cm
Thickness:
19 cm
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