Name: The Food of Campanile
Price: 43.29 NZD
Availability: InStock
Author: Nancy Silverton
ISBN: 9780812992038

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Type

Physical Book

Author

Mark Peel

Nancy Silverton

Publisher

Villard Books

Year

1997

Language

English

Pages

320

Format

Paperback

Dimensions

22.9 x 15.4 x 2.0 cm

Weight

0.48 kg.

ISBN13

9780812992038

Synopsis "The Food of Campanile "

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

Nancy Silverton

(Author)

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Nancy Silverton is an American chef, baker, restaurateur, and author. Silverton, winner of the James Beard Foundation's Outstanding Chef Award in 2014, is recognized for her role in popularizing sourdough and artisan breads in the United States.

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