By Mark Peel
John Wiley and Sons, 2009
With the cold, wet weather I’ve been attracted to comfort food. Really good comfort food. This cookbookis based on recipes from Campanile Restaurant in Los Angeles which has won several prestigious awards.
- Giant Ravioli with Spinach, Ricotta, and Egg Yolk (pictures on the Class Cooking Facebook page) on page 105
- Flemish Beef and Beer Stew which I served with spatzle on page 122