The Food of Campanile – Recipes from the famed Los Angeles restaurant  (Mark Peel & Nancy Silverton)

Product Info

Although this ground-breaking restaurant closed over 10 years ago, you can create an evening at Campanile through their cookbook. It was the chefs’ belief that “everyone, with a little concentration and passion, can prepare flavorful and deeply satisfying food.”  There is a blend of sophistication and simplicity throughout the book. The recipes are approachable, ingredients are available, and the text is so straightforward Nancy and Mark could be standing in your kitchen. This is a 1999 first edition with dust cover in good condition. 

(Previously Owned)