The Food of Campanile: Recipes from the Famed Los Angeles Restaurant

The Food of Campanile: Recipes from the Famed Los Angeles Restaurant


By (author) Mark Peel, By (author) Mark Silverton, With Nancy Silverton

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Paperback $17.34
  • Publisher: Villard Books
  • Format: Hardback | 309 pages
  • Dimensions: 185mm x 239mm x 36mm | 862g
  • Publication date: 1 November 1997
  • ISBN 10: 0679409068
  • ISBN 13: 9780679409069

Product description

Established 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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