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

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    • Categories: Quick / easy; Side dish; Cooking ahead; Vegetarian
    • Ingredients: yams; heavy cream; butter; garlic; vegetable oil
    • Accompaniments: Braised lamb shanks
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    • Categories: Grills & BBQ; Side dish; Summer
    • Ingredients: sweet corn in the husk; butter; thyme; rosemary; white pepper; heavy cream
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    • Categories: Side dish; Cooking ahead; Vegetarian
    • Ingredients: carrots; rutabagas; parsnips; turnips; lemon thyme; parsley
    • Accompaniments: Braised lamb shanks
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    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: tomatoes; garlic; thyme sprigs
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    • Categories: Side dish; Cooking ahead; French
    • Ingredients: white onions; dry white wine; lemon thyme; bay leaves; chicken stock; butter
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    • Categories: Side dish; Cooking ahead; French; Vegetarian
    • Ingredients: red wine; red onions; thyme sprigs; bay leaves; parsley
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    • Categories: Vegan; Vegetarian
    • Ingredients: garlic; vegetable oil
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    • Categories: Side dish; Cooking ahead; Vegetarian; Vegan
    • Ingredients: boiling onions; rosemary
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    • Categories: Stews & one-pot meals; Main course; Side dish
    • Ingredients: garlic; rosemary; thyme; bay leaves; smoked ham hocks; balsamic vinegar; chicken stock; dried cannellini beans
    • Accompaniments: Grilled prime rib steak with red wine sauce
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    • Categories: Side dish
    • Ingredients: green lentils; carrots; onions; celery; balsamic vinegar; chicken stock; rosemary sprigs; thyme sprigs; parsley; sage sprigs; bay leaves; dried red chiles
    • Accompaniments: Roasted monkfish
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    • Categories: Quick / easy; Side dish; Thanksgiving; Vegetarian; Vegan
    • Ingredients: kale; garlic; store-cupboard ingredients
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    • Categories: Stuffing; Dressings & marinades; Side dish; Appetizers / starters; Lunch; Spring
    • Ingredients: lemons; bay leaves; dried chiles; artichokes; whole wheat bread; zucchini; onions; tomatoes; Parmesan cheese; parsley; basil; red bell peppers; yellow bell peppers; red onions; Champagne vinegar; vegetable oil; black peppercorns
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    • Categories: Side dish; Fall / autumn
    • Ingredients: dried porcini mushrooms; button mushrooms; assorted mushrooms; shallots; leeks; tawny Port wine; balsamic vinegar
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    • Categories: Grills & BBQ; Main course; Appetizers / starters
    • Ingredients: portobello mushrooms; garlic; mint; thyme; spinach; milk; chicken stock; polenta; white pepper; sage; rosemary; Parmesan cheese
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    • Categories: Side dish; Vegetarian
    • Ingredients: butter; squash; rosemary; thyme
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    • Categories: Vegetarian; Vegan
    • Ingredients: granulated sugar; apples
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    • Categories: Vegetarian; Vegan
    • Ingredients: bananas; strawberries; peaches; pineapple; granulated sugar
    • Accompaniments: Pineapple upside-down cake
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    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; American
    • Ingredients: butter; sourdough bread; apple cider vinegar; granulated sugar; egg yolks; unbleached all-purpose flour; heavy cream; tart apples; vanilla beans; cream cheese
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    • Categories: Sauces for desserts
    • Ingredients: tart apples; vanilla beans; store-cupboard ingredients
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    • Categories: Pies, tarts & pastries
    • Ingredients: butter; cream cheese; unbleached all-purpose flour
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    • Categories: Pies, tarts & pastries; Dessert; Fall / autumn; Cooking ahead; Summer
    • Ingredients: ground cinnamon; tart apples; sour cream; butter; vegetable shortening; unbleached pastry flour
    • Accompaniments: Scotch caramel ice cream
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    • Categories: Pies, tarts & pastries
    • Ingredients: butter; vegetable shortening; unbleached pastry flour
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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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