Villard
Food of Campanile: Recipes from the Famed Los Angeles Restaurant
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Title: Food of Campanile: Recipes from the Famed Los Angeles Restaurant
Author: Peel, Mark
ISBN: 9780679409069
Publisher: Villard
Published: 1997
Binding: Book
Language: English
Condition: Used: Fair
Reading copy with considerable wear. May have marking in text. Binding may be cracked; all pages present. Does not include dust jacket. We sometimes source from libraries. We ship in recyclable American-made mailers. 100% money-back guarantee on all order
P 1423866
Publisher 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.
Author: Peel, Mark
ISBN: 9780679409069
Publisher: Villard
Published: 1997
Binding: Book
Language: English
Condition: Used: Fair
Reading copy with considerable wear. May have marking in text. Binding may be cracked; all pages present. Does not include dust jacket. We sometimes source from libraries. We ship in recyclable American-made mailers. 100% money-back guarantee on all order
P 1423866
Publisher 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.
