Additional information
by Mark Peel (Author), Nancy Silverton (Author)
The Food of Campanile skillfully blends sophistication and simplicity, making the recipes not only mouthwatering but entirely approachable for the home cook.
A Sampling of Recipes:- Cold Steamed Mussels with Marjoram Pesto
- Baked Radicchio with Gorgonzola and Red Pears
- Farro and Mushroom Soup
- Torn Pasta with Lobster, Fava Beans, and Currant Tomatoes
- Saffron Risotto with Clams, Spanish Sausage, and Borlotti Beans
- Kale with Crisp Garlic
- Grilled Prime Rib Steak with Red Wine Sauce
- Crisp Flattened Chicken with Wilted Parsley
- Grilled Scallops with Warm Leek and Bacon Salad
- Potato Parsnip Puree
- Lemon Meringue Tart with Champagne Vinegar Sauce
- Chocolate-Hazelnut Biscotti
Back Jacket
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.
