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The Food of Campanile

Recipes from the Famed Los Angeles Restaurant: a Cookbook

The Food of Campanile( )
Author: Peel, Mark
Silverton, Nancy
ISBN:978-0-8129-9203-8
Publication Date:Sep 1997
Publisher:Random House Publishing Group
Imprint:Villard
Book Format:Paperback
List Price:USD $19.00
Book Description:

The Food of Campanileskillfully blends sophistication and simplicity, making the recipes not only mouthwatering but entirely approachable for the home cook. A Sampling of Recipes- .Cold Steamed Mussels with Marjoram Pesto .Baked Radicchio with Gorgonzola and Red Pears .Farro and Mushroom Soup .Torn Pasta with Lobster, Fava Beans, and Currant Tomatoes .Saffron Risotto with Clams, Spanish Sausage, and Borlotti Beans .Kale...
More Description

Book Details
Pages:320
Detailed Subjects: Cooking / Regional & Ethnic / Italian
Travel / Food, Lodging & Transportation / Restaurants
Physical Dimensions (W X L X H):5.967 x 8.892 x 0.741 Inches
Book Weight:0.986 Pounds
Author Biography
Peel, Mark (Author)
Nancy Silverton co-owns and operates Campanile restaurant and La Brea Bakery in Los Angeles. Her numerous accolades include awards from Bon Appetit, Chocolatier, Food & Wine, and the James Beard Foundation. Breads from the La Brea Bakery was nominated for Julia Child and James Beard cookbook awards.

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