Hot butter-and-anchovy dip (Bagna cauda alla Piemontese) from American Cooking: The Melting Pot (Foods of the World) by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books
- green peppers
- celery
- cucumbers
- garlic
- radishes
- mushrooms
- butter
- cherry tomatoes
- anchovies
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EYB Comments
This recipe appears only in the companion Recipe Booklet.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.