978-0-679-40906-9 / 9780679409069

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





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About the book:

"The purpose of this book is not to document the latest fashion in food, or to dazzle people with food based on a school of architecture, but to illustrate that everyone, with a little concentration and passion, can prepare flavorful and deeply satisfying food." --from the Introduction
Established in 1989, Campanile immediately rose to the top of the LosAngeles 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 mouthwatering but entirely approachable for the home cook.
Just as Nancy made bread baking an art form anyone could master in her book Nancy Silverton's Breads from the La Brea Bakery (nominated for both the prestigious 1997 James Beard Foundation Book Award and the 1997 Julia Child Book Award), she and Mark have made The Food of Campanile a foolproof guide to the creation of guest-impressing meals.
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.
The Food of Campanile is more than a restaurant cookbook -- it is a veritable feast of the imagination.
MARK PEEL and NANCY SILVERTON own and operate Campanile and the La Brea Bakery. They live in Los Angeles with their three children.

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