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

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    • Categories: Quick / easy; Side dish; Cooking ahead; Vegetarian
    • Ingredients: yams; heavy cream; butter; garlic; vegetable oil
    • Accompaniments: Braised lamb shanks
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    • Categories: Grills & BBQ; Side dish; Summer
    • Ingredients: sweet corn in the husk; butter; thyme; rosemary; white pepper; heavy cream
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    • Categories: Side dish; Cooking ahead; Vegetarian
    • Ingredients: carrots; rutabagas; parsnips; turnips; lemon thyme; parsley
    • Accompaniments: Braised lamb shanks
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    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: tomatoes; garlic; thyme sprigs
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    • Categories: Side dish; Cooking ahead; French
    • Ingredients: white onions; dry white wine; lemon thyme; bay leaves; chicken stock; butter
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    • Categories: Side dish; Cooking ahead; French; Vegetarian
    • Ingredients: red wine; red onions; thyme sprigs; bay leaves; parsley
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    • Categories: Vegan; Vegetarian
    • Ingredients: garlic; vegetable oil
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    • Categories: Side dish; Cooking ahead; Vegetarian; Vegan
    • Ingredients: boiling onions; rosemary
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    • Categories: Stews & one-pot meals; Main course; Side dish
    • Ingredients: garlic; rosemary; thyme; bay leaves; smoked ham hocks; balsamic vinegar; chicken stock; dried cannellini beans
    • Accompaniments: Grilled prime rib steak with red wine sauce
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    • Categories: Side dish
    • Ingredients: green lentils; carrots; onions; celery; balsamic vinegar; chicken stock; rosemary sprigs; thyme sprigs; parsley; sage sprigs; bay leaves; dried red chiles
    • Accompaniments: Roasted monkfish
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    • Categories: Quick / easy; Side dish; Thanksgiving; Vegetarian; Vegan
    • Ingredients: kale; garlic; store-cupboard ingredients
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    • Categories: Stuffing; Dressings & marinades; Side dish; Appetizers / starters; Lunch; Spring
    • Ingredients: lemons; bay leaves; dried chiles; artichokes; whole wheat bread; zucchini; onions; tomatoes; Parmesan cheese; parsley; basil; red bell peppers; yellow bell peppers; red onions; Champagne vinegar; vegetable oil; black peppercorns
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    • Categories: Side dish; Fall / autumn
    • Ingredients: dried porcini mushrooms; button mushrooms; assorted mushrooms; shallots; leeks; tawny Port wine; balsamic vinegar
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    • Categories: Grills & BBQ; Main course; Appetizers / starters
    • Ingredients: portobello mushrooms; garlic; mint; thyme; spinach; milk; chicken stock; polenta; white pepper; sage; rosemary; Parmesan cheese
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    • Categories: Side dish; Vegetarian
    • Ingredients: butter; squash; rosemary; thyme
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    • Categories: Vegetarian; Vegan
    • Ingredients: granulated sugar; apples
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    • Categories: Vegetarian; Vegan
    • Ingredients: bananas; strawberries; peaches; pineapple; granulated sugar
    • Accompaniments: Pineapple upside-down cake
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    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; American
    • Ingredients: butter; sourdough bread; apple cider vinegar; granulated sugar; egg yolks; unbleached all-purpose flour; heavy cream; tart apples; vanilla beans; cream cheese
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    • Categories: Sauces for desserts
    • Ingredients: tart apples; vanilla beans; store-cupboard ingredients
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    • Categories: Pies, tarts & pastries
    • Ingredients: butter; cream cheese; unbleached all-purpose flour
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    • Categories: Pies, tarts & pastries; Dessert; Fall / autumn; Cooking ahead; Summer
    • Ingredients: ground cinnamon; tart apples; sour cream; butter; vegetable shortening; unbleached pastry flour
    • Accompaniments: Scotch caramel ice cream
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    • Categories: Pies, tarts & pastries
    • Ingredients: butter; vegetable shortening; unbleached pastry flour
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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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