The Food of Campanile: Recipes from the Famed Los Angeles restaurant
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Brand: Brand: Villard
Feature: Used Book in Good Condition
Number Of Items: 1
Number Of Pages: 309
Publication Date: September 23, 1997
Release Date: September 23, 1997
"The purpose of this book is not to document the latest fashion in food, or to dazzle people with food based on a school of architecture, but to illustrate that everyone, with a little concentration and passion, can prepare flavorful and deeply satisfying food." --from the Introduction
Established in 1989, Campanile immediately rose to the top of the LosAngeles 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 mouthwatering but entirely approachable for the home cook.
Just as Nancy made bread baking an art form anyone could master in her book Nancy Silverton's Breads from the La Brea Bakery (nominated for both the prestigious 1997 James Beard Foundation Book Award and the 1997 Julia Child Book Award), she and Mark have made The Food of Campanile a foolproof guide to the creation of guest-impressing meals.
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.
The Food of Campanile is more than a restaurant cookbook -- it is a veritable feast of the imagination.
MARK PEEL and NANCY SILVERTON own and operate Campanile and the La Brea Bakery. They live in Los Angeles with their three children.
There are any number of cookbooks that have come from the chefs of trendy restaurants, many of them all but useless to the home cook. The home kitchen and the restaurant kitchen are two entirely different worlds; the reasons we eat out and eat at home, whether serving our own family or guests, are worlds apart. Mark Peel and Nancy Silverton--who own and operate both Campanile, a restaurant that quickly rose to the top of the Los Angeles restaurant pile nine years ago and has remained there ever since, and the La Brea Bakery--are unique in their ability to span the two worlds, bringing a dollop of their restaurant's elegance to recipes that work in the home as well.
And it all comes down to their sense of what cooking is all about: "The purpose of this book is ... to illustrate that everyone, with a little concentration and passion, can prepare flavorful and deeply satisfying food... meals made from only the best ingredients, and the techniques of cooking we use to enhance and combine these ingredients." When those wonderful chanterelle mushrooms show up in their brief season, why be confused when you can step into the world of a Roasted Chanterelle Salad? Or Herbed Baby Chicken with Lemon-Thyme Butter? Or Penne with Gorgonzola, Walnuts, and Spinach? These are relatively simple dishes with the kinds of big, fresh flavors that will have your guests (and your family) opening their eyes wide with pleasure. You can't help but enjoy The Food of Campanile at home.
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