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

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    • Categories: Rice dishes; Main course
    • Ingredients: sweet onions; Arborio rice; dry white wine; chicken stock; Parmesan cheese
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    • Categories: Rice dishes; Main course
    • Ingredients: sweet onions; Arborio rice; dry white wine; chicken stock; Parmesan cheese; flax seeds
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    • Categories: Rice dishes; Main course; Winter
    • Ingredients: sweet onions; Arborio rice; dry white wine; chicken stock; Parmesan cheese; thyme; cooked cranberry beans; bacon
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    • Categories: Rice dishes; Main course; Spring
    • Ingredients: sweet onions; Arborio rice; dry white wine; chicken stock; Parmesan cheese; red potatoes; asparagus
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    • Categories: Rice dishes; Main course
    • Ingredients: sweet onions; Arborio rice; dry white wine; chicken stock; Parmesan cheese; cooked sausages; spinach
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    • Categories: Rice dishes; Main course
    • Ingredients: sweet onions; Arborio rice; dry white wine; chicken stock; Parmesan cheese; radicchio; celery leaves
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    • Categories: Rice dishes; Main course; Summer
    • Ingredients: sweet onions; Arborio rice; dry white wine; chicken stock; Parmesan cheese; yellow squash; peas; mint
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    • Categories: Rice dishes; Main course
    • Ingredients: saffron threads; chicken stock; sweet onions; Arborio rice; dry white wine; asparagus; cooked borlotti beans; Spanish sausages; Manila clams; white pepper; parsley
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    • Categories: Rice dishes; Main course; Spring
    • Ingredients: mussels; button mushrooms; shallots; fennel; fennel fronds; thyme sprigs; parsley; basil; dry white wine; chicken stock; saffron threads; Arborio rice; peas; white pepper
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    • Categories: Side dish; Summer
    • Ingredients: asparagus; cooked crabmeat; white pepper; sweet corn in the husk; butter; thyme; rosemary; heavy cream
    • Accompaniments: Risotto cakes
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    • Categories: Salads; Grills & BBQ; Main course
    • Ingredients: sea scallops; thick-cut bacon; leeks; whole grain mustard
    • Accompaniments: Polenta
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    • Categories: Main course; Summer
    • Ingredients: Manila clams; pancetta; dry white wine; cooked borlotti beans; parsley
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    • Categories: Salads; Sauces for fish; Main course
    • Ingredients: black cod fillets; unbleached all-purpose flour; chives; parsley; chervil; dill; tarragon; butter; shallots; lemons
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    • Categories: Fried doughs; Main course
    • Ingredients: soft-shell crabs; unbleached all-purpose flour; crushed red chile pepper; paprika; dark beer; soda water; vegetable oil; lemons
    • Accompaniments: Celery root slaw; Roasted garlic tartar sauce
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    • Categories: Sauces for fish; Grills & BBQ; Main course
    • Ingredients: cooked flageolet beans ; chicken stock; thyme; balsamic vinegar; curly endive; tuna steaks; garlic; vegetable oil
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    • Categories: Main course
    • Ingredients: tomatoes; caul fat; pancetta; parsley; basil; marjoram; monkfish tails; lemons
    • Accompaniments: Green lentils
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    • Categories: Main course
    • Ingredients: thyme sprigs; striped bass; fish stock; lemons; garlic; savory sprigs; chicken stock; parsley; vegetable oil; bay leaves; black peppercorns; dried red chiles
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    • Categories: Sauces for fish; Spice / herb blends & rubs; Main course; Spring
    • Ingredients: red onions; fennel; fennel fronds; salmon fillets; black peppercorns; cumin seeds; anise seeds; dried red chiles; whole allspice
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    • Categories: Grills & BBQ; Main course
    • Ingredients: currant tomatoes; thyme; parsley; grape leaves; basil; butter; salmon fillets; sweet onions; lemons
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    • Categories: Salads; Main course; Cooking for 1 or 2; Italian
    • Ingredients: whole chicken; garlic; marjoram; parsley
    • Accompaniments: Beurre fondue; Potato-parsnip puree
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    • Categories: Grills & BBQ; Sauces for poultry; Main course; Summer
    • Ingredients: garlic; lemons; vegetable oil; thyme sprigs; savory sprigs; whole chicken; chicken stock; preserved lemon peel; parsley; bay leaves; black peppercorns; dried red chiles
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    • Categories: Dips, spreads & salsas; Dressings & marinades; Grills & BBQ; Sauces for poultry; Main course
    • Ingredients: whole baby chicken; parsley; thyme; lemons; lemon thyme; butter
    • Accompaniments: Potato galette
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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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