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And it all comes down to their sense of what cooking is all about: "The purpose of this book is ... to illustrate that everyone, with a little concentration and passion, can prepare flavorful and deeply satisfying food... meals made from only the best ingredients, and the techniques of cooking we use to enhance and combine these ingredients." When those wonderful chanterelle mushrooms show up in their brief season, why be confused when you can step into the world of a Roasted Chanterelle Salad? Or Herbed Baby Chicken with Lemon-Thyme Butter? Or Penne with Gorgonzola, Walnuts, and Spinach? These are relatively simple dishes with the kinds of big, fresh flavors that will have your guests (and your family) opening their eyes wide with pleasure. You can't help but enjoy The Food of Campanile at home.
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