The Food of Campanile: Recipes from the Famed Los Angeles Restaurant: A Cookbook

by Mark Peel, Nancy Silverton

The Food of Campanile skillfully blends sophistication and simplicity, making the recipes not only mouth-watering but entirely approachable for the home cook.

Genres: Cookbooks, Cooking, Nonfiction

320 pages, Paperback

First published September 23, 1997

Reviews

[Catherine Woodman]

nancy Silverton's husband has recipes from their restaurnat here--wonderful, much like the Chez Panisse cookbook. It would be fun to do what the Julia and Julia woman did--make recipes from these on a regular basis one year and really get to know the food, because what little I know I think it is fabulous

[Linda]

Awesome revipex

While I have made only a couple recipes from this book, they were awesome. I have several more i can't wait to try.

[marylee sanders]

Incredible

Looking forward to trying quite a few of the recipes.... they do not seem difficult and dishes any one would enjoy