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

Search this book for Recipes »
    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead
    • Ingredients: unbleached all-purpose flour; butter; granulated sugar; vanilla beans; cherries; brandy; cinnamon sticks; dried sour cherries; balsamic vinegar; yogurt; unbleached pastry flour
    show
    • Categories: Pies, tarts & pastries
    • Ingredients: unbleached pastry flour; butter
    show
    • Categories: Pies, tarts & pastries; Sauces for desserts; Dessert; Cooking ahead
    • Ingredients: powdered sugar; egg whites; lemons; heavy cream; unbleached pastry flour; granulated sugar; butter; vanilla beans; Champagne vinegar
    show
    • Categories: Pies, tarts & pastries
    • Ingredients: unbleached pastry flour; butter; egg yolks; heavy cream
    show
    • Categories: Sauces for desserts
    • Ingredients: granulated sugar; vanilla beans; Champagne vinegar
    show
  • show
    • Categories: Mousses, trifles, custards & creams; Dessert; French
    • Ingredients: egg yolks; vanilla beans; dry white wine; whipping cream
    • Accompaniments: Pineapple upside-down cake
    show
    • Categories: Sauces for desserts
    • Ingredients: raspberries; granulated sugar
    show
  • show
    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead
    • Ingredients: walnuts; dark chocolate; butter; granulated sugar; eggs; unbleached pastry flour
    show
    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; Italian
    • Ingredients: butter; vanilla beans; eggs; cornmeal; unbleached all-purpose flour; sesame seeds
    show
    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; Italian
    • Ingredients: hazelnuts; eggs; butter; vanilla beans; granulated sugar; unbleached all-purpose flour; dark chocolate
    show
    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; Italian
    • Ingredients: granulated sugar; eggs; unbleached all-purpose flour; raw pistachio nuts; dried currants
    show
    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: butter; vanilla beans; unsalted macadamia nuts; egg whites; heavy cream; cake flour
    show
    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: butter; granulated sugar; unbleached all-purpose flour; egg yolks
    show
    • Categories: Candy / sweets; Ice cream & frozen desserts; Dessert; Cooking ahead
    • Ingredients: unsalted macadamia nuts; granulated sugar; milk; heavy cream; vanilla beans; egg yolks
    show
    • Categories: Ice cream & frozen desserts; Dessert; Cooking ahead
    • Ingredients: milk; heavy cream; granulated sugar; Scotch whiskey; vanilla beans; egg yolks
    • Accompaniments: Mom's apple pie
    show
    • Categories: Ice cream & frozen desserts; Dessert
    • Ingredients: milk; heavy cream; corn syrup; decaffeinated coffee; coffee extract
    show

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • 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.

Other cookbooks by this author