{"product_id":"the-food-of-campanile-paperback","title":"The Food of Campanile - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMark Peel\u003c\/b\u003e (Author), \u003cb\u003eNancy Silverton\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eThe Food of Campanile\u003c\/i\u003e skillfully blends sophistication and simplicity, making the recipes not only mouthwatering but entirely approachable for the home cook.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e A Sampling of Recipes: \u003cbr\u003e - Cold Steamed Mussels with Marjoram Pesto\u003cbr\u003e - Baked Radicchio with Gorgonzola and Red Pears\u003cbr\u003e - Farro and Mushroom Soup\u003cbr\u003e - Torn Pasta with Lobster, Fava Beans, and Currant Tomatoes\u003cbr\u003e - Saffron Risotto with Clams, Spanish Sausage, and Borlotti Beans\u003cbr\u003e - Kale with Crisp Garlic\u003cbr\u003e - Grilled Prime Rib Steak with Red Wine Sauce\u003cbr\u003e - Crisp Flattened Chicken with Wilted Parsley\u003cbr\u003e - Grilled Scallops with Warm Leek and Bacon Salad\u003cbr\u003e - Potato Parsnip Puree\u003cbr\u003e - Lemon Meringue Tart with Champagne Vinegar Sauce\u003cbr\u003e - Chocolate-Hazelnut Biscotti\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\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. 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 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\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.78 x 9 x 6.08 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 20, 2001\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":52495551824179,"sku":"9780812992038","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0300\/5595\/6612\/files\/QS96MmlrWG1OTFcwK25lTzd4azQ0Zz09.webp?v=1760007512","url":"https:\/\/www.vysn.com\/products\/the-food-of-campanile-paperback","provider":"VYSN","version":"1.0","type":"link"}