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

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    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead
    • Ingredients: unbleached all-purpose flour; butter; granulated sugar; vanilla beans; cherries; brandy; cinnamon sticks; dried sour cherries; balsamic vinegar; yogurt; unbleached pastry flour
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    • Categories: Pies, tarts & pastries
    • Ingredients: unbleached pastry flour; butter
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    • Categories: Pies, tarts & pastries; Sauces for desserts; Dessert; Cooking ahead
    • Ingredients: powdered sugar; egg whites; lemons; heavy cream; unbleached pastry flour; granulated sugar; butter; vanilla beans; Champagne vinegar
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    • Categories: Pies, tarts & pastries
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    • Ingredients: granulated sugar; vanilla beans; Champagne vinegar
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    • Categories: Mousses, trifles, custards & creams; Dessert; French
    • Ingredients: egg yolks; vanilla beans; dry white wine; whipping cream
    • Accompaniments: Pineapple upside-down cake
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    • Ingredients: raspberries; granulated sugar
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    • Ingredients: butter; vanilla beans; eggs; cornmeal; unbleached all-purpose flour; sesame seeds
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    • Ingredients: hazelnuts; eggs; butter; vanilla beans; granulated sugar; unbleached all-purpose flour; dark chocolate
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    • Ingredients: granulated sugar; eggs; unbleached all-purpose flour; raw pistachio nuts; dried currants
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    • Ingredients: butter; vanilla beans; unsalted macadamia nuts; egg whites; heavy cream; cake flour
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    • Ingredients: unsalted macadamia nuts; granulated sugar; milk; heavy cream; vanilla beans; egg yolks
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    • Categories: Ice cream & frozen desserts; Dessert; Cooking ahead
    • Ingredients: milk; heavy cream; granulated sugar; Scotch whiskey; vanilla beans; egg yolks
    • Accompaniments: Mom's apple pie
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    • Categories: Ice cream & frozen desserts; Dessert
    • Ingredients: milk; heavy cream; corn syrup; decaffeinated coffee; coffee extract
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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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