{"product_id":"campanile-restaurant-cookbook","title":"Food of Campanile Cookbook - Los Angeles Restaurant","description":"\u003cp\u003eFood of Campanile Cookbook contains recipes from the acclaimed Los Angeles restaurant Campanile. Inside this cookbook, the owners Mark Peel and Nancy Silverton bring you the restaurant's famed recipes. Grilled Sweetbreads, Potato Gnocci with Asparagus, and Chess Pie, are some of the flavorful dishes found inside this cookbook. \u003c\/p\u003e\r\u003cp\u003e---- \u003c\/p\u003e\r\u003cp\u003e\u003cstrong\u003eFormat: \u003c\/strong\u003eHardcover with dust jacket, 309 pages \u003c\/p\u003e\r\u003cp\u003e\u003cstrong\u003eCopyright: \u003c\/strong\u003e1997 \u003c\/p\u003e\r\u003cp\u003e\u003cstrong\u003ePublisher: \u003c\/strong\u003eVillard New York \u003c\/p\u003e\r\u003cp\u003e\u003cstrong\u003eAuthor: \u003c\/strong\u003eMark Peel and Nancy Silverton \u003c\/p\u003e\r\u003c!-- split --\u003e\r\u003cp\u003e\u003cstrong\u003eDescription: \u003c\/strong\u003eEstablished 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.  \u003c\/p\u003e\r\u003cp\u003eThe Food of Campanile skillfully blends sophistication and simplicity, making the recipes not only mouthwatering but entirely approachable for the home cook. \u003c\/p\u003e\r\u003cp\u003eJust 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. \u003c\/p\u003e\r\u003cp\u003eFrom 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. \u003c\/p\u003e\r\u003cp\u003eThe Food of Campanile is more than a restaurant cookbook -- it is a veritable feast of the imagination. \u003c\/p\u003e\r\u003cp\u003e---- \u003c\/p\u003e\r\u003cp\u003e\u003cstrong\u003eCondition: \u003c\/strong\u003eGood condition. Top outside edge of pages (as seen when book is shut) has small red marker dot. \u003c\/p\u003e","brand":"Sold Out Cookbooks","offers":[{"title":"HC \/ 9780679409069","offer_id":35552294305944,"sku":"","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0450\/4374\/4920\/products\/FoodCampanile.jpg?v=1596187790","url":"https:\/\/cookbookvillage93939-com.myshopify.com\/products\/campanile-restaurant-cookbook","provider":"cookbookvillage93939.com","version":"1.0","type":"link"}