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 0812992032
  • ISBN 13 9780812992038
  • Published Sep 23 1997
  • Format Paperback
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Villard

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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