[PDF.54ke] The Food of Campanile: Recipes from the Famed Los Angeles Restaurant

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

[PDF.hy33] The Food of Campanile: Recipes from the Famed Los Angeles Restaurant

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 | #1275602 in Books |  1997-09-23 |  1997-09-23 | Original language:English | PDF # 1 |  9.00 x.75 x6.00l,1.05 | File type: PDF | 320 pages

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||2 of 3 people found the following review helpful.| A book you'd want to eat!|By wroxton|The recipes in this book are really, really good and there isn't one that I wouldn't want to try.
I have always been a big fan of Nancy Silverton's food and her versatility shines through in this volume.
I'd recommend it to anyone who enjoys cooking and eating!|4 of 8 people found the following review helpful.|.com |There are any number of cookbooks that have come from the chefs of trendy restaurants, many of them all but useless to the home cook. The home kitchen and the restaurant kitchen are two entirely different worlds; the reasons we eat out and eat at home, wh

The Food of Campanile skillfully 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 Ris...

You can specify the type of files you want, for your gadget.The Food of Campanile: Recipes from the Famed Los Angeles Restaurant   |  Mark Peel, Nancy Silverton. A good, fresh read, highly recommended.

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