The Food of Campanile skillfully blends sophistication and simplicity, making the recipes not only mouth-watering but entirely approachable for the home cook.
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, whether serving our own family or guests, are worlds apart. Mark Peel and Nan...
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Download link for The Food of Campanile: Recipes from the Famed Los Angeles Restaurant by Mark Peel, Nancy Silverton :
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