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

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ISBN-10: 0812992032

ISBN-13: 9780812992038

Edition: N/A

Authors: Mark Peel, Nancy Silverton

List price: $19.00
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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…    
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Book details

List price: $19.00
Publisher: Random House Publishing Group
Publication date: 9/23/1997
Binding: Paperback
Pages: 320
Size: 6.02" wide x 8.98" long x 0.75" tall
Weight: 0.990

Mark Peel is professor of modern cultural and social history and head of the School of History at the University of Liverpool. A former professor of history at Monash University, he is the author of three books, most recently The Lowest Rung: Voices of Australian Poverty.

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.