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

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    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: shiitake mushrooms; rosemary; shallots; parsley; mizuna
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    • Categories: Soups; Cooking for a crowd
    • Ingredients: tomatillos; onions; garlic; jalapeño peppers; ground cumin; chicken stock; cilantro; ground beef chuck; ground pork; cooked white rice; eggs; hard-boiled eggs; ground cloves; limes
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    • Categories: Soups; Cooking for a crowd
    • Ingredients: shiitake mushrooms; crimini mushrooms; carrots; leeks; celery; garlic; dry sherry; ham hocks; chicken stock; rosemary sprigs; marjoram sprigs; parsley; bay leaves; dried porcini mushrooms; farro; chives
    • Accompaniments: Garlic croutons or bread crumbs
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    • Categories: Soups; Cooking for a crowd; Summer; Spanish; Vegan; Vegetarian
    • Ingredients: Japanese cucumbers; fennel; red onions; red bell peppers; green bell peppers; celery; tomatoes; jalapeño peppers; basil; garlic
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    • Categories: Soups; Winter; Cooking for a crowd
    • Ingredients: parsnips; onions; garlic; celery; chicken stock; baking potatoes; thyme sprigs; parsley; chervil
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    • Categories: Soups; Cooking for a crowd; Fall / autumn
    • Ingredients: tomatoes; garlic; pancetta; carrots; leeks; celery; dry white wine; chicken stock; rye bread; basil; thyme sprigs; rosemary sprigs
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    • Categories: Soups; Cooking ahead; Cooking for a crowd; Italian
    • Ingredients: dried porcini mushrooms; carrots; fennel; celery; leeks; red bell peppers; sherry; green cabbage; ground chiles; chicken stock; rosemary sprigs; thyme sprigs; parsley; basil; bay leaves; polenta; cooked white beans; prosciutto; tomatoes; garlic
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    • Categories: Soups; Quick / easy; Cooking for a crowd
    • Ingredients: brown onions; celery; carrots; parsnips; chicken stock; baking potatoes; garlic; parsley; thyme sprigs; rosemary sprigs; rapini
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    • Categories: Pasta, doughs & sauces; Vegetarian
    • Ingredients: unbleached bread flour; eggs
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    • Categories: Pasta, filled; Main course; Italian; Vegetarian
    • Ingredients: unbleached bread flour; eggs; filling of your choice
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    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: unbleached bread flour; eggs; fava beans; fish stock; cooked lobster meat; currant tomatoes; parsley
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    • Categories: Pasta, filled; Main course; Italian
    • Ingredients: unbleached bread flour; eggs; baking potatoes; garlic; oil-cured black olives; butter; heavy cream; Parmesan cheese; chives; chicken stock; shallots; celery leaves
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    • Categories: Pasta, filled; Main course; Italian
    • Ingredients: unbleached bread flour; eggs; ricotta cheese; Gorgonzola cheese; Fontina cheese; Gruyère cheese; Parmesan cheese; heavy cream; thyme; chicken stock; butter; iceberg lettuce; shallots; celery leaves
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    • Categories: Pasta, filled; Main course; Fall / autumn; Italian
    • Ingredients: unbleached bread flour; eggs; baking potatoes; heavy cream; thyme; garlic; vegetable oil; chanterelle mushrooms; shallots; dry white wine; brown veal stock; parsley
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    • Categories: Pasta, filled; Main course; American South; Italian
    • Ingredients: sweet potatoes; kale; butter; sage; prosciutto; unbleached bread flour; eggs; cooked black-eyed peas; dry white wine
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    • Categories: Pasta, filled; Spice / herb blends & rubs; Main course; Winter; Italian
    • Ingredients: leeks; shallots; tawny Port wine; balsamic vinegar; duck stock; cooked cannellini beans; unbleached bread flour; eggs; dry red wine; parsley; bay leaves; black peppercorns; coriander seeds; juniper berries; whole allspice; rosemary; dried thyme; duck legs; duck thighs; duck fat
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    • Categories: Pasta, doughs & sauces; Main course; Spring; Italian
    • Ingredients: baking potatoes; eggs; Parmesan cheese; shallots; chicken stock; asparagus; thyme; truffle oil
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    • Categories: Pasta, doughs & sauces; Main course; Cooking ahead; Italian
    • Ingredients: coriander seeds; fennel seeds; red chiles; onions; garlic; ground chicken; bread crumbs; pancetta; parsley; marjoram; sage; tawny Port wine; chicken stock; fusilli pasta; Parmesan cheese; tomatoes; thyme sprigs
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    • Categories: Pasta, doughs & sauces; Main course; Spring; Italian
    • Ingredients: artichokes; lemons; fennel; chicken stock; endive; spaghetti pasta; parsley; sourdough bread; garlic
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    • Categories: Pasta, doughs & sauces; Spice / herb blends & rubs; Main course; Italian
    • Ingredients: bay leaves; black peppercorns; coriander seeds; juniper berries; whole allspice; rosemary; dried thyme; duck legs; duck fat; unbleached bread flour; eggs; shiitake mushrooms; shallots; tawny Port wine; balsamic vinegar; duck stock; thyme; cooked cannellini beans
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    • Categories: Pasta, doughs & sauces; Spice / herb blends & rubs; Main course; Fall / autumn; Italian
    • Ingredients: bay leaves; black peppercorns; coriander seeds; juniper berries; whole allspice; rosemary; dried thyme; duck legs; duck thighs; duck fat; assorted mushrooms; balsamic vinegar; leeks; shallots; Port wine; duck stock; thyme; pasta al ceppo
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    • Categories: Pasta, doughs & sauces; Main course; Fall / autumn; Italian
    • Ingredients: bacon; butternut squash; carrots; onions; celery; bay leaves; balsamic vinegar; chicken stock; rosemary; thyme; cooked beans; gnocchetti pasta; arugula; sourdough bread; garlic
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    • Categories: Pasta, doughs & sauces; Main course; Summer; Cooking ahead; Italian
    • Ingredients: tomatoes; shallots; garlic; onions; pancetta; canned anchovies; dry white wine; chicken stock; oil-cured black olives; capers; ground chiles; rosemary sprigs; thyme sprigs; bay leaves; penne pasta
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    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: tomatoes; shallots; garlic; rosemary sprigs; thyme sprigs; veal shoulder; carrots; onions; celery; fennel; Port wine; dry red wine; chicken stock; bay leaves; parsley; whole cloves; lemons; ground chiles; pappardelle pasta; Parmesan cheese
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    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: walnuts; penne pasta; chicken stock; savory; spinach; Gorgonzola cheese
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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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