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

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    • Categories: Sauces for poultry; Main course
    • Ingredients: squab; parsley; raw foie gras; chervil; white onions; dry white wine; lemon thyme; bay leaves; chicken stock; butter
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    • Categories: Spice / herb blends & rubs; Main course; Cooking for a crowd
    • Ingredients: bay leaves; black peppercorns; coriander seeds; juniper berries; whole allspice; rosemary; dried thyme; duck legs; duck thighs; duck fat
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    • Categories: Dressings & marinades; Main course
    • Ingredients: lamb leg chops; sage sprigs; rosemary sprigs; thyme sprigs; red onions; fennel; dry white wine; baking potatoes
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    • Categories: Stews & one-pot meals; Dressings & marinades; Main course; French
    • Ingredients: onions; celery; carrots; parsley; garlic; bay leaves; thyme sprigs; rosemary sprigs; whole allspice; juniper berries; dry red wine; lamb shoulder; lamb stock; tarragon sprigs; pigs feet
    • Accompaniments: Polenta
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    • Categories: Dressings & marinades; Stews & one-pot meals; Main course; Cooking ahead
    • Ingredients: lamb shanks; whole allspice; juniper berries; parsley; garlic; carrots; celery; leeks; parsnips; turnips; rosemary sprigs; thyme sprigs; bay leaves; lamb stock; chicken stock
    • Accompaniments: Salsa verde; Preserved lemon peel; Yam puree; Caramelized root vegetables
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    • Categories: Dressings & marinades; Stews & one-pot meals; Main course
    • Ingredients: dry red wine; bay leaves; thyme sprigs; rosemary sprigs; garlic; oxtail; onions; celery; leeks; carrots; chicken stock; parsley
    • Accompaniments: Salsa verde; Garlic mashed potatoes
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    • Categories: Dressings & marinades; Sauces for meat; Main course; Winter
    • Ingredients: black peppercorns; dried thyme; whole cloves; whole allspice; bay leaves; pork loin; red cabbage; onions; balsamic vinegar; sage; capers; shallots; ruby Port wine; brown veal stock
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    • Categories: Sauces for meat
    • Ingredients: shallots; ruby Port wine; brown veal stock; balsamic vinegar
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    • Categories: Sauces for meat; Grills & BBQ; Main course
    • Ingredients: sweetbreads; dry white wine; court bouillon; pancetta; fettuccine pasta; leeks; parsley; basil; shallots; balsamic vinegar; ruby Port wine; brown veal stock
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    • Categories: Grills & BBQ; Spice / herb blends & rubs; Main course
    • Ingredients: fennel seeds; coriander seeds; whole allspice; dried red chiles; black peppercorns; beef filets mignons; button mushrooms; dry white wine; chicken stock; parsley; bay leaves; escarole
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    • Categories: Dips, spreads & salsas; Grills & BBQ; Sauces for meat; Main course
    • Ingredients: shallots; dry red wine; ruby Port wine; brown veal stock; beef rib-eye steaks; bitter greens; canned anchovies; lemons; oranges; pitted Kalamata olives; basil
    • Accompaniments: Cannellini beans
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    • Categories: Stocks
    • Ingredients: chicken bones; chicken necks; chicken feet; chicken backs; chicken wings; carrots; onions; celery; leeks; garlic; bay leaves; thyme sprigs; parsley
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    • Categories: Stocks
    • Ingredients: carrots; onions; celery; leeks; garlic; bay leaves; thyme sprigs; parsley; duck bones
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    • Categories: Stocks
    • Ingredients: carrots; onions; celery; leeks; garlic; bay leaves; thyme sprigs; parsley; veal bones
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    • Categories: Stocks
    • Ingredients: carrots; onions; celery; leeks; garlic; bay leaves; thyme sprigs; parsley; lamb bones; rosemary sprigs
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    • Categories: Stocks
    • Ingredients: celery; leeks; garlic; bay leaves; thyme sprigs; parsley; white fish bones; white onions; dry white wine
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    • Categories: Stocks; Vegan; Vegetarian
    • Ingredients: celery; leeks; garlic; bay leaves; thyme sprigs; parsley; onions; carrots; button mushrooms; allspice berries
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    • Categories: Stocks; Vegan; Vegetarian
    • Ingredients: celery; leeks; bay leaves; thyme sprigs; parsley; carrots; white onions; dry white wine
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    • Categories: Sauces for fish; Sauces for poultry
    • Ingredients: butter; shallots; dry white wine; scallions; chives; parsley
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    • Categories: Sauces for fish; Sauces for poultry
    • Ingredients: butter; dry white wine; store-cupboard ingredients
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    • Categories: Pasta, doughs & sauces; Sauces for fish
    • Ingredients: butter; dry white wine; cooked black-eyed peas; sage
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    • Categories: Sauces for fish; Sauces for poultry; French
    • Ingredients: sourdough bread; Champagne vinegar; saffron threads; ground cayenne pepper; egg yolks; fish stock
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    • Categories: Sauces for fish; Vegan; Vegetarian
    • Ingredients: Dijon mustard; dry mustard; dark brown sugar; dill
    • Accompaniments: Gravlax
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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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