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

Search this book for Recipes »
    • Categories: Sauces for fish; Sauces for poultry; Dressings & marinades; Vegetarian
    • Ingredients: crème fraîche; shallots; dill
    show
    • Categories: Sauces for fish; Pasta, doughs & sauces; Summer
    • Ingredients: tomatoes; thyme sprigs; red bell peppers; shallots; fish stock; basil; parsley
    • Accompaniments: Shrimp and crab cakes
    show
    • Categories: Sauces for poultry; Sauces for meat; Italian
    • Ingredients: canned anchovies; capers; parsley; marjoram; mint
    • Accompaniments: Braised lamb shanks; Braised oxtails
    show
    • Categories: Grills & BBQ; Sauces for fish; Summer
    • Ingredients: sweet corn in the husk; bacon; tomatoes; red bell peppers; marjoram; parsley
    • Accompaniments: Shrimp and crab cakes
    show
    • Categories: Spice / herb blends & rubs; Italian
    • Ingredients: lemons; parsley
    show
    • Categories: Sauces, general; Italian; Vegan; Vegetarian
    • Ingredients: pine nuts; parsley; mint
    show
    • Categories: Sauces, general; Italian; Vegan; Vegetarian
    • Ingredients: pine nuts; parsley; mint; lemons
    show
    • Categories: Sauces, general; Italian; Vegetarian
    • Ingredients: pine nuts; parsley; basil; Parmesan cheese
    show
    • Categories: Sauces, general; Italian; Vegan; Vegetarian
    • Ingredients: pine nuts; parsley; marjoram; mint
    show
    • Categories: Dips, spreads & salsas; Mediterranean
    • Ingredients: canned anchovies; lemons; oranges; pitted Kalamata olives; basil
    show
    • Categories: Dips, spreads & salsas; Mediterranean
    • Ingredients: green peppercorns in brine; canned anchovies; capers; lemons; green Kalamata olives; parsley; mint; basil
    show
    • Categories: Sauces for meat
    • Ingredients: shallots; dry red wine; lamb stock; rosemary sprigs
    show
    • Categories: Sauces for meat
    • Ingredients: shiitake mushrooms; shallots; dry white wine; brown veal stock; parsley; basil; bay leaves; fresh oregano; Cognac
    show
    • Categories: Dressings & marinades; Vegan; Vegetarian
    • Ingredients: vegetable oil; lemons; bay leaves; black peppercorns; dried red chiles
    show
    • Categories: Dressings & marinades; Vegan; Vegetarian
    • Ingredients: vegetable oil; lemons; bay leaves; black peppercorns; dried red chiles; Champagne vinegar
    show
    • Categories: Dressings & marinades; Vegan; Vegetarian
    • Ingredients: vegetable oil; lemons; bay leaves; black peppercorns; dried red chiles; Champagne vinegar; red bell peppers; yellow bell peppers; red onions
    show
    • Categories: Spice / herb blends & rubs
    • Ingredients: black peppercorns; cumin seeds; anise seeds; dried red chiles; whole allspice
    show
    • Categories: Jams, jellies & preserves; North African; Vegan; Vegetarian
    • Ingredients: lemons; thyme
    • Accompaniments: Braised lamb shanks
    show
    • Ingredients: garlic; thyme sprigs; savory sprigs; lemons; chicken stock; parsley; vegetable oil; bay leaves; black peppercorns; dried red chiles
    show
    • Categories: Dressings & marinades; Vegan; Vegetarian
    • Ingredients: vegetable oil; walnut oil; balsamic vinegar; shallots
    show
    • Categories: Dressings & marinades; Vegetarian
    • Ingredients: egg yolks; whole grain mustard; lemons; store-cupboard ingredients
    show
  • show
  • show
    • Categories: Quick / easy; Dressings & marinades; Side dish; Vegan; Vegetarian
    • Ingredients: lemons; dried red pepper flakes; waxy potatoes; fresh oregano
    show
    • Categories: Side dish; Vegetarian
    • Ingredients: baking potatoes; garlic; heavy cream; butter
    • Accompaniments: Braised oxtails
    show

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • 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.

Other cookbooks by this author