• 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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    The Food of Campanile
    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
    ISBN 13: 9780679409069
    ISBN 10: 0679409068

    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
    Villard Books
    Imprint name
    Villard Books
    Publication date
    01 November 1997