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

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

Hardback

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

Currently unavailable
We can notify you when this item is back in stock

Add to wishlist
OR try AbeBooks who may have this title (opens in new window)

Try AbeBooks

Additional formats available

Format
Paperback $17.24
  • 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.

Other people who viewed this bought:

Showing items 1 to 10 of 10

Other books in this category

Showing items 1 to 11 of 11