• The Food of Campanile: Recipes from the Famed Los Angeles Restaurant See large image

    The Food of Campanile: Recipes from the Famed Los Angeles Restaurant (Hardback) By (author) Mark Peel, By (author) Mark Silverton, With Nancy Silverton

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    DescriptionEstablished in 1989, Campanile immediately rose to the top of the Los Angeles restaurant scene, and it has stayed there by providing consistently sublime cuisine. Chef-owners Mark Peel and Nancy Silverton are well known for their personal mandate: If it's worth cooking, it's worth cooking well.The Food of Campanile skillfully blends sophistication and simplicity, making the recipes not only mouth-watering but entirely approachable for the home cook. From the subtlety of Roasted Chanterelle Salad to the complexity of Duck Confit and Cannellini-bean Ravioli with Port Wine Sauce; from the savory Black Cod with Brown Butter and Fresh Herbs to the succulent Braised Lamb Shanks; from the tartness of Chess Pie to the simple sweetness of Chocolate Chip Cookies (the likes of which you've never tasted) - Mark and Nancy's dedication to combining the freshest ingredients with the purest inspiration can be seen on every page and tasted in every bite.


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  • Full bibliographic data for The Food of Campanile

    Title
    The Food of Campanile
    Subtitle
    Recipes from the Famed Los Angeles Restaurant
    Authors and contributors
    By (author) Mark Peel, By (author) Mark Silverton, With Nancy Silverton
    Physical properties
    Format: Hardback
    Number of pages: 496
    Width: 185 mm
    Height: 239 mm
    Thickness: 36 mm
    Weight: 862 g
    Language
    English
    ISBN
    ISBN 13: 9780679409069
    ISBN 10: 0679409068
    Classifications

    BIC E4L: FOO
    BIC geographical qualifier V2: 1DST
    Nielsen BookScan Product Class 3: T16.1
    BIC subject category V2: WBN
    BISAC V2.8: CKB047000
    DC21: 641.50979494
    Publisher
    Villard Books
    Imprint name
    Villard Books
    Publication date
    01 November 1997