From Publishers Weekly
Drawing on recipes they developed as the chefs of an Oakland, Calif., restaurant, Lucas and Wilson present unusual and interesting dishes that can be used to complement a traditional menu or be arranged buffet-style for an informal gathering. Marinated mozzarella, green tomatoes fried with basil, and cheese-and-ham stuffed panzarotti are among the more traditional recipes. The authors then move from such items into "variations" containing ingredients or combinations not usually found on an antipasto table. Ricotta-and-feta torta, crab with oregano marinade, duck breast prosciutto and an Italian-style version of gravlax are designed to be served cold or at room temperature. Garlic-bread custards, grilled prawns marinated in Sambuca and wrapped in prosciutto, pasta fries, and onions filled with sweet lamb sausage are hot dishes. Sweets, such as cappuccino creams, apricots with biscotti-and-pine nut filling and mascarpone rolled in hazelnuts, and a selection of beverages round out the meal. Illustrations not seen by PW.
Copyright 1988 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1988 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
