The Food of Campanile: Recipes from the Famed Los Angeles Restaurant: A Cookbook
Feb 2011 · Villard
5.0star
1 reviewreport
Ebook
320
Pages
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About this ebook
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
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
Ratings and reviews
5.0
1 review
About the author
Nancy Silverton co-owns and operates Campanile restaurant and La Brea Bakery in Los Angeles. Her numerous accolades include awards from Bon Appetit, Chocolatier, Food & Wine, and the James Beard Foundation. Breads from the La Brea Bakery was nominated for Julia Child and James Beard cookbook awards.
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