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

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  • Roasted squab with foie gras and onion Soubise (page 163)

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

    • 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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  • Duck confit (page 164)

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

    • 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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  • Sautéed leg lamb chop with potato-onion galette (page 166)

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

    • 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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  • Lamb stew (page 168)

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

    • 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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  • Braised lamb shanks (page 170)

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

    • 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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  • Braised oxtails (page 172)

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

    • 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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  • Roasted loin of pork with braised red cabbage and Port wine sauce (page 174)

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

    • 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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  • Port wine sauce (page 174)

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

    • Categories: Sauces for meat
    • Ingredients: shallots; ruby Port wine; brown veal stock; balsamic vinegar
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  • Grilled sweetbreads (page 176)

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

    • 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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  • Grilled beef fillet with escarole (page 178)

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

    • 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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  • Grilled prime rib steak with red wine sauce (page 180)

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

    • 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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  • Chicken stock (page 187)

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

    • 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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  • Duck stock (page 188)

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

    • Categories: Stocks
    • Ingredients: carrots; onions; celery; leeks; garlic; bay leaves; thyme sprigs; parsley; duck bones
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  • Brown veal stock (page 190)

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

    • Categories: Stocks
    • Ingredients: carrots; onions; celery; leeks; garlic; bay leaves; thyme sprigs; parsley; veal bones
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  • Lamb stock (page 192)

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

    • Categories: Stocks
    • Ingredients: carrots; onions; celery; leeks; garlic; bay leaves; thyme sprigs; parsley; lamb bones; rosemary sprigs
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  • Fish stock (page 194)

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

    • Categories: Stocks
    • Ingredients: celery; leeks; garlic; bay leaves; thyme sprigs; parsley; white fish bones; white onions; dry white wine
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  • Vegetable stock (page 196)

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

    • Categories: Stocks; Vegan; Vegetarian
    • Ingredients: celery; leeks; garlic; bay leaves; thyme sprigs; parsley; onions; carrots; button mushrooms; allspice berries
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  • Court bouillon (page 197)

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

    • Categories: Stocks; Vegan; Vegetarian
    • Ingredients: celery; leeks; bay leaves; thyme sprigs; parsley; carrots; white onions; dry white wine
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  • Beurre fondue (page 203)

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

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  • Scallion sauce (page 204)

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

    • Categories: Sauces for fish; Sauces for poultry
    • Ingredients: butter; shallots; dry white wine; scallions; chives; parsley
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  • Brown butter sauce (page 205)

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

    • Categories: Sauces for fish; Sauces for poultry
    • Ingredients: butter; dry white wine; store-cupboard ingredients
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  • Brown butter sauce with black-eyed peas (page 206)

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

    • Categories: Pasta, doughs & sauces; Sauces for fish
    • Ingredients: butter; dry white wine; cooked black-eyed peas; sage
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  • Rouille (page 207)

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

    • 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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  • Roasted garlic tartar sauce (page 208)

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

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  • Mustard for gravlax (page 209)

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

    • 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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