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

Mark Peel

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

Mark Peel with Nancy Silverton

320 pages digital 1997

2 editions

nonfiction food and drink history medium-paced
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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 wit...

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