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

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    • Categories: Rice dishes; Main course
    • Ingredients: sweet onions; Arborio rice; dry white wine; chicken stock; Parmesan cheese
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    • Categories: Rice dishes; Main course
    • Ingredients: sweet onions; Arborio rice; dry white wine; chicken stock; Parmesan cheese; flax seeds
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    • Categories: Rice dishes; Main course; Winter
    • Ingredients: sweet onions; Arborio rice; dry white wine; chicken stock; Parmesan cheese; thyme; cooked cranberry beans; bacon
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    • Categories: Rice dishes; Main course; Spring
    • Ingredients: sweet onions; Arborio rice; dry white wine; chicken stock; Parmesan cheese; red potatoes; asparagus
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    • Categories: Rice dishes; Main course
    • Ingredients: sweet onions; Arborio rice; dry white wine; chicken stock; Parmesan cheese; cooked sausages; spinach
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    • Categories: Rice dishes; Main course
    • Ingredients: sweet onions; Arborio rice; dry white wine; chicken stock; Parmesan cheese; radicchio; celery leaves
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    • Categories: Rice dishes; Main course; Summer
    • Ingredients: sweet onions; Arborio rice; dry white wine; chicken stock; Parmesan cheese; yellow squash; peas; mint
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    • Categories: Rice dishes; Main course
    • Ingredients: saffron threads; chicken stock; sweet onions; Arborio rice; dry white wine; asparagus; cooked borlotti beans; Spanish sausages; Manila clams; white pepper; parsley
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    • Categories: Rice dishes; Main course; Spring
    • Ingredients: mussels; button mushrooms; shallots; fennel; fennel fronds; thyme sprigs; parsley; basil; dry white wine; chicken stock; saffron threads; Arborio rice; peas; white pepper
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    • Categories: Side dish; Summer
    • Ingredients: asparagus; cooked crabmeat; white pepper; sweet corn in the husk; butter; thyme; rosemary; heavy cream
    • Accompaniments: Risotto cakes
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    • Categories: Salads; Grills & BBQ; Main course
    • Ingredients: sea scallops; thick-cut bacon; leeks; whole grain mustard
    • Accompaniments: Polenta
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    • Categories: Main course; Summer
    • Ingredients: Manila clams; pancetta; dry white wine; cooked borlotti beans; parsley
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    • Categories: Salads; Sauces for fish; Main course
    • Ingredients: black cod fillets; unbleached all-purpose flour; chives; parsley; chervil; dill; tarragon; butter; shallots; lemons
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    • Categories: Fried doughs; Main course
    • Ingredients: soft-shell crabs; unbleached all-purpose flour; crushed red chile pepper; paprika; dark beer; soda water; vegetable oil; lemons
    • Accompaniments: Celery root slaw; Roasted garlic tartar sauce
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    • Categories: Sauces for fish; Grills & BBQ; Main course
    • Ingredients: cooked flageolet beans ; chicken stock; thyme; balsamic vinegar; curly endive; tuna steaks; garlic; vegetable oil
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    • Categories: Main course
    • Ingredients: tomatoes; caul fat; pancetta; parsley; basil; marjoram; monkfish tails; lemons
    • Accompaniments: Green lentils
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    • Categories: Main course
    • Ingredients: thyme sprigs; striped bass; fish stock; lemons; garlic; savory sprigs; chicken stock; parsley; vegetable oil; bay leaves; black peppercorns; dried red chiles
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    • Categories: Sauces for fish; Spice / herb blends & rubs; Main course; Spring
    • Ingredients: red onions; fennel; fennel fronds; salmon fillets; black peppercorns; cumin seeds; anise seeds; dried red chiles; whole allspice
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    • Categories: Grills & BBQ; Main course
    • Ingredients: currant tomatoes; thyme; parsley; grape leaves; basil; butter; salmon fillets; sweet onions; lemons
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    • Categories: Salads; Main course; Cooking for 1 or 2; Italian
    • Ingredients: whole chicken; garlic; marjoram; parsley
    • Accompaniments: Beurre fondue; Potato-parsnip puree
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    • Categories: Grills & BBQ; Sauces for poultry; Main course; Summer
    • Ingredients: garlic; lemons; vegetable oil; thyme sprigs; savory sprigs; whole chicken; chicken stock; preserved lemon peel; parsley; bay leaves; black peppercorns; dried red chiles
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    • Categories: Dips, spreads & salsas; Dressings & marinades; Grills & BBQ; Sauces for poultry; Main course
    • Ingredients: whole baby chicken; parsley; thyme; lemons; lemon thyme; butter
    • Accompaniments: Potato galette
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  • ISBN 10 1299111262
  • ISBN 13 9781299111264
  • Published Feb 09 2011
  • Format eBook
  • Language English
  • Countries United States
  • Publisher Villard Books
  • Imprint Villard Books

Publishers Text

Established 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.

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