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

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    • Categories: Sauces for fish; Sauces for poultry; Dressings & marinades; Vegetarian
    • Ingredients: crème fraîche; shallots; dill
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    • Categories: Sauces for fish; Pasta, doughs & sauces; Summer
    • Ingredients: tomatoes; thyme sprigs; red bell peppers; shallots; fish stock; basil; parsley
    • Accompaniments: Shrimp and crab cakes
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    • Categories: Sauces for poultry; Sauces for meat; Italian
    • Ingredients: canned anchovies; capers; parsley; marjoram; mint
    • Accompaniments: Braised lamb shanks; Braised oxtails
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    • Categories: Grills & BBQ; Sauces for fish; Summer
    • Ingredients: sweet corn in the husk; bacon; tomatoes; red bell peppers; marjoram; parsley
    • Accompaniments: Shrimp and crab cakes
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    • Categories: Spice / herb blends & rubs; Italian
    • Ingredients: lemons; parsley
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    • Categories: Sauces, general; Italian; Vegan; Vegetarian
    • Ingredients: pine nuts; parsley; mint
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    • Categories: Sauces, general; Italian; Vegan; Vegetarian
    • Ingredients: pine nuts; parsley; mint; lemons
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    • Categories: Sauces, general; Italian; Vegetarian
    • Ingredients: pine nuts; parsley; basil; Parmesan cheese
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    • Categories: Sauces, general; Italian; Vegan; Vegetarian
    • Ingredients: pine nuts; parsley; marjoram; mint
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    • Categories: Dips, spreads & salsas; Mediterranean
    • Ingredients: canned anchovies; lemons; oranges; pitted Kalamata olives; basil
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    • Categories: Dips, spreads & salsas; Mediterranean
    • Ingredients: green peppercorns in brine; canned anchovies; capers; lemons; green Kalamata olives; parsley; mint; basil
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    • Categories: Sauces for meat
    • Ingredients: shallots; dry red wine; lamb stock; rosemary sprigs
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    • Categories: Sauces for meat
    • Ingredients: shiitake mushrooms; shallots; dry white wine; brown veal stock; parsley; basil; bay leaves; oregano; Cognac
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    • Categories: Dressings & marinades; Vegan; Vegetarian
    • Ingredients: vegetable oil; lemons; bay leaves; black peppercorns; dried red chiles
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    • Categories: Dressings & marinades; Vegan; Vegetarian
    • Ingredients: vegetable oil; lemons; bay leaves; black peppercorns; dried red chiles; Champagne vinegar
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    • Categories: Dressings & marinades; Vegan; Vegetarian
    • Ingredients: vegetable oil; lemons; bay leaves; black peppercorns; dried red chiles; Champagne vinegar; red bell peppers; yellow bell peppers; red onions
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    • Categories: Spice / herb blends & rubs
    • Ingredients: black peppercorns; cumin seeds; anise seeds; dried red chiles; whole allspice
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    • Categories: Jams, jellies & preserves; North African; Vegan; Vegetarian
    • Ingredients: lemons; thyme
    • Accompaniments: Braised lamb shanks
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    • Ingredients: garlic; thyme sprigs; savory sprigs; lemons; chicken stock; parsley; vegetable oil; bay leaves; black peppercorns; dried red chiles
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    • Categories: Dressings & marinades; Vegan; Vegetarian
    • Ingredients: vegetable oil; walnut oil; balsamic vinegar; shallots
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    • Categories: Dressings & marinades; Vegetarian
    • Ingredients: egg yolks; whole grain mustard; lemons; store-cupboard ingredients
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    • Categories: Quick / easy; Dressings & marinades; Side dish; Vegan; Vegetarian
    • Ingredients: lemons; dried red pepper flakes; waxy potatoes; oregano
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    • Categories: Side dish; Vegetarian
    • Ingredients: baking potatoes; garlic; heavy cream; butter
    • Accompaniments: Braised oxtails
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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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