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Appears in
top 1000Culinary Artistry
Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About
May 15, 1984
  • Fedelini with Tuna, Onions, Capers, and Olives
  • Fettuccine alia Genovese with Spinach, Pinenuts, Lemon Rind, Golden Raisins, and Cream
  • Grilled Veal Chop with Zucchini and Eggplant Gratin
  • Pork Scalloppine with Marsala, Vinegar, and Cream served with Red Swiss Chard and Corn Fritters
  • Chicken Fricassee with Meatballs, Mushrooms, and Thyme served with Rice
  • Almond Cake with Ganache and Rum Buttercream Puff Pastry Strawberry Tart with Mascarpone Cheese
  • Mango Sorbet served with Tegole Cookies Pineapple Ice Cream served with Tegole Cookies

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