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

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  • Figs and prosciutto (page 35)

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

    • Categories: Appetizers / starters; Italian
    • Ingredients: black mission figs; arugula; prosciutto
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  • Cold steamed mussels with marjoram pesto (page 36)

    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; Appetizers / starters; Italian
    • Ingredients: mussels; shallots; dry white wine; marjoram; parsley; mint; pine nuts
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  • Fava bean puree (page 37)

    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; Appetizers / starters; Vegan; Vegetarian
    • Ingredients: fava beans; store-cupboard ingredients
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  • Gravlax (page 38)

    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; Appetizers / starters; Cooking ahead; Cooking for a crowd; Scandinavian
    • Ingredients: dill; salmon fillets; rye bread; crème fraîche; shallots
    • Accompaniments: Mustard for gravlax; Potato galette
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  • Swiss chard stuffed with grilled pecorino, eggplant, and red bell pepper (page 40)

    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; Appetizers / starters; Cooking ahead; Summer; Mediterranean; Vegetarian
    • Ingredients: Swiss chard; red bell peppers; eggplants; pecorino Romano cheese; balsamic vinegar; radicchio
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  • Lamb carpaccio with arugula (page 42)

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

    • Categories: Appetizers / starters
    • Ingredients: lamb loin; artichokes; lemons; arugula; Parmesan cheese
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  • Panfried scallops with grilled romaine and fava bean vinaigrette (page 44)

    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; Grills & BBQ; Appetizers / starters
    • Ingredients: fava beans; lemons; Champagne vinegar; shallots; red bell peppers; yellow bell peppers; parsley; basil; romaine lettuce hearts; radicchio; bay scallops; fine cornmeal; vegetable oil; bay leaves; black peppercorns; dried red chiles
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  • Shrimp and crab cakes (page 46)

    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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  • Steamed mussels with scallion pumpernickel toast (page 48)

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

    • Categories: Quick / easy; Appetizers / starters
    • Ingredients: scallions; pumpernickel bread; black mussels; shallots; dry white wine; fish stock; tomatoes; parsley; basil; mint; lemons
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  • Tuna tartare (page 50)

    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; Dressings & marinades; Appetizers / starters
    • Ingredients: Champagne vinegar; lemons; sweet white onions; Japanese cucumbers; basil; mâche; sashimi grade tuna
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  • Arugula and Belgian endive salad with Concord grapes and Cabrales cheese (page 53)

    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; Salads; Side dish; Cooking ahead; Vegetarian
    • Ingredients: sherry vinegar; shallots; hazelnut oil; almond oil; hazelnuts; arugula; Belgian endive; Cabrales cheese; Concord grapes
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  • Baked radicchio with Gorgonzola and red pears (page 54)

    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; Salads; Side dish; Cooking ahead; Vegetarian
    • Ingredients: almond oil; apple cider vinegar; walnut oil; shallots; radicchio; rosemary; thyme; walnut bread; Gorgonzola cheese; pears
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  • Celery root slaw (page 56)

    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; Quick / easy; Salads; Side dish; Cooking ahead; American; Vegetarian
    • Ingredients: celery root; radicchio; red bell peppers; celery leaves; celery; sugar snap peas; egg yolks; vegetable oil; red onions; cornichons; capers; garlic
    • Accompaniments: Shrimp and crab cakes ; Soft-shell crabs with beer batter
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  • Chicken salad with Belgian endive, apples, and walnuts (page 57)

    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; Salads; Main course; Cooking ahead; Summer; Picnics & outdoors
    • Ingredients: walnuts; red onions; cooked chicken meat; celery; Belgian endive; yellow-skinned apples; parsley; egg yolks; whole grain mustard; lemons
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  • Chopped salad (page 58)

    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; Salads; Main course; American
    • Ingredients: lemons; dried oregano; iceberg lettuce; tomatoes; provolone cheese; salami; cooked garbanzo beans; red onions; basil; Niçoise olives
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  • Couscous salad (page 59)

    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; Salads; Side dish; Vegetarian
    • Ingredients: lemons; Champagne vinegar; shallots; mint; couscous; carrots; parsnips; scallions; radicchio; ricotta salata cheese; parsley
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  • Grilled eggplant salad (page 61)

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

    • Categories: Salads; Grills & BBQ; Side dish; Summer; Cooking for 1 or 2; Picnics & outdoors
    • Ingredients: Japanese eggplants; ground cayenne pepper; basil; white onions; dry white wine; lemon thyme; bay leaves; chicken stock; butter
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  • Greek salad (page 62)

    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; Salads; Side dish; Summer; Greek; Vegetarian
    • Ingredients: cucumbers; red onions; Greek oregano; tomatoes; yellow tomatoes; basil; parsley; Bulgarian feta cheese; Niçoise olives; sourdough bread
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  • Grilled porcini mushrooms with parsley and tomato salad (page 64)

    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; Salads; Grills & BBQ; Side dish; Cooking ahead; Fall / autumn; Vegetarian
    • Ingredients: porcini mushrooms; mint; thyme; parsley; tomatoes; Parmigiano Reggiano cheese
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  • Marinated bean salad (page 65)

    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; Salads; Side dish; American; Vegan; Vegetarian
    • Ingredients: mixed dried beans; radicchio; scallions; shallots; balsamic vinegar; mizuna
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  • Fennel, pear, and arugula salad (page 67)

    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; Salads; Side dish; Fall / autumn; Vegan; Vegetarian
    • Ingredients: walnuts; fennel; brown-skinned pears; arugula; fennel fronds; Champagne vinegar; vegetable oil; lemons; bay leaves; black peppercorns; dried red chiles
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  • Haricots verts salad with prosciutto, walnuts, and mustard vinaigrette (page 68)

    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; Salads; Appetizers / starters; Main course; French
    • Ingredients: haricots verts; walnuts; shallots; prosciutto; egg yolks; whole grain mustard; lemons
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  • Roasted beet salad with horseradish vinaigrette (page 70)

    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; Salads; Side dish; Fall / autumn; Vegan; Vegetarian
    • Ingredients: beets; thyme sprigs; red onions; parsley; arugula; horseradish root; apple cider vinegar
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  • Roasted chanterelle salad (page 72)

    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; Salads; Side dish; Spring; Vegan; Vegetarian
    • Ingredients: balsamic vinegar; shallots; lemons; chanterelle mushrooms; walnut bread; parsnips; parsley; frisée
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  • Grilled rare tuna salad (page 74)

    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; Salads; Grills & BBQ; Main course; Cooking ahead
    • Ingredients: thyme; sashimi grade tuna; tomatoes; cooked cannellini beans; red bell peppers; yellow bell peppers; oil-cured olives; basil; scallions; chicory; chives
    show

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  • ISBN 10 0307757269
  • ISBN 13 9780307757265
  • Published Jan 12 2011
  • Format eBook
  • Page Count 320
  • 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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