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

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    • Categories: Sauces for poultry; Main course
    • Ingredients: squab; parsley; raw foie gras; chervil; white onions; dry white wine; lemon thyme; bay leaves; chicken stock; butter
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    • Categories: Spice / herb blends & rubs; Main course; Cooking for a crowd
    • Ingredients: bay leaves; black peppercorns; coriander seeds; juniper berries; whole allspice; rosemary; dried thyme; duck legs; duck thighs; duck fat
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    • Categories: Dressings & marinades; Main course
    • Ingredients: lamb leg chops; sage sprigs; rosemary sprigs; thyme sprigs; red onions; fennel; dry white wine; baking potatoes
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    • Categories: Stews & one-pot meals; Dressings & marinades; Main course; French
    • Ingredients: onions; celery; carrots; parsley; garlic; bay leaves; thyme sprigs; rosemary sprigs; whole allspice; juniper berries; dry red wine; lamb shoulder; lamb stock; tarragon sprigs; pigs feet
    • Accompaniments: Polenta
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    • Categories: Dressings & marinades; Stews & one-pot meals; Main course; Cooking ahead
    • Ingredients: lamb shanks; whole allspice; juniper berries; parsley; garlic; carrots; celery; leeks; parsnips; turnips; rosemary sprigs; thyme sprigs; bay leaves; lamb stock; chicken stock
    • Accompaniments: Salsa verde; Preserved lemon peel; Yam puree; Caramelized root vegetables
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    • Categories: Dressings & marinades; Stews & one-pot meals; Main course
    • Ingredients: dry red wine; bay leaves; thyme sprigs; rosemary sprigs; garlic; oxtail; onions; celery; leeks; carrots; chicken stock; parsley
    • Accompaniments: Salsa verde; Garlic mashed potatoes
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    • Categories: Dressings & marinades; Sauces for meat; Main course; Winter
    • Ingredients: black peppercorns; dried thyme; whole cloves; whole allspice; bay leaves; pork loin; red cabbage; onions; balsamic vinegar; sage; capers; shallots; ruby Port wine; brown veal stock
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    • Categories: Sauces for meat
    • Ingredients: shallots; ruby Port wine; brown veal stock; balsamic vinegar
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    • Categories: Sauces for meat; Grills & BBQ; Main course
    • Ingredients: sweetbreads; dry white wine; court bouillon; pancetta; fettuccine pasta; leeks; parsley; basil; shallots; balsamic vinegar; ruby Port wine; brown veal stock
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    • Categories: Grills & BBQ; Spice / herb blends & rubs; Main course
    • Ingredients: fennel seeds; coriander seeds; whole allspice; dried red chiles; black peppercorns; beef filets mignons; button mushrooms; dry white wine; chicken stock; parsley; bay leaves; escarole
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    • Categories: Dips, spreads & salsas; Grills & BBQ; Sauces for meat; Main course
    • Ingredients: shallots; dry red wine; ruby Port wine; brown veal stock; beef rib-eye steaks; bitter greens; canned anchovies; lemons; oranges; pitted Kalamata olives; basil
    • Accompaniments: Cannellini beans
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    • Categories: Stocks
    • Ingredients: chicken bones; chicken necks; chicken feet; chicken backs; chicken wings; carrots; onions; celery; leeks; garlic; bay leaves; thyme sprigs; parsley
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    • Categories: Stocks
    • Ingredients: carrots; onions; celery; leeks; garlic; bay leaves; thyme sprigs; parsley; duck bones
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    • Categories: Stocks
    • Ingredients: carrots; onions; celery; leeks; garlic; bay leaves; thyme sprigs; parsley; veal bones
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    • Categories: Stocks
    • Ingredients: carrots; onions; celery; leeks; garlic; bay leaves; thyme sprigs; parsley; lamb bones; rosemary sprigs
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    • Categories: Stocks
    • Ingredients: celery; leeks; garlic; bay leaves; thyme sprigs; parsley; white fish bones; white onions; dry white wine
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    • Categories: Stocks; Vegan; Vegetarian
    • Ingredients: celery; leeks; garlic; bay leaves; thyme sprigs; parsley; onions; carrots; button mushrooms; allspice berries
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    • Categories: Stocks; Vegan; Vegetarian
    • Ingredients: celery; leeks; bay leaves; thyme sprigs; parsley; carrots; white onions; dry white wine
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    • Categories: Sauces for fish; Sauces for poultry
    • Ingredients: butter; shallots; dry white wine; scallions; chives; parsley
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    • Categories: Sauces for fish; Sauces for poultry
    • Ingredients: butter; dry white wine; store-cupboard ingredients
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    • Categories: Pasta, doughs & sauces; Sauces for fish
    • Ingredients: butter; dry white wine; cooked black-eyed peas; sage
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    • Categories: Sauces for fish; Sauces for poultry; French
    • Ingredients: sourdough bread; Champagne vinegar; saffron threads; ground cayenne pepper; egg yolks; fish stock
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    • Categories: Sauces for fish; Vegan; Vegetarian
    • Ingredients: Dijon mustard; dry mustard; dark brown sugar; dill
    • Accompaniments: Gravlax
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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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