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The Food of Campanile
(Hardcover, 1997)
Author: Ian Smith, Mark Peel, Nancy Silverton
From the well-known Los Angeles restaurant, here are recipes for their most popular dishes. |
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LIST PRICE
$35.00
Save 75%
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Format: Hardcover
ISBN-10: 0679409068
ISBN-13: 9780679409069
Nov 1997
Publisher: Random House Inc
309 pages
Language: English |
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Details
Synopsis
From the well-known Los Angeles restaurant, here are recipes for their most popular dishes.
| Size | | Length: | 309 pages | | Height: | 9.8 in | | Width: | 7.8 in | | Thickness: | 1.2 in | | Weight: | 33.6 oz |
Industry Reviews
Here are three new cookbooks from popular restaurant chef-owners. Peel and Silverton are the husband-and-wife team behind Campanile, the popular Los Angeles restaurant, and its adjunct, the La Brea Bakery. Peel is the chef, Silverton is the baker, well known for her desserts and delicious breads (Breads from the La Brea Bakery, LJ 5/15/96). They've already written about the simple food they like to cook with their kids (Mark Peel and Nancy Silverton at Home, LJ 2/15/94); now they present their favorite dishes from the restaurant, including earthy, flavorful, often Mediterranean-inspired food that is more sophisticated but not pretentious: Roasted Chanterelle Salad, Crisp Flattened Chicken with Wilted Parsley Salad, Rustic Cherry Pie. Although some of the recipes take time, they are clearly written and thoroughly accessible to the home cook. Recommended for most collections. [BOMC Good Cook Selection.] New York City's three-star Gotham Bar & Grill is known for Portale's flavorful, often visually stunning food; his elaborate, tiered, stacked dishes are often described as "architectural food," and the color photographs in his cookbook show why. This is elegant food to be sure Roast Lobster with Beet Couscous and Baby Bok Choy, Duck and Foie Gras and some of it is probably better enjoyed at the restaurant, but not all the recipes are complicated or extravagant, and the instructions are clear and often include advance prep suggestions. The headnotes, however, are rather stiff and pedantic, sometimes sounding more like a publicity release than anything else. For area libraries and other collections where chefs' books are popular. Lagasse (Emeril's New New Orleans Cooking, LJ 3/15/93) is the exuberant chef at Emeril's and two other New Orleans restaurants and one of the TV Food Network's most popular personalities. With Bienvenu, he presents four festive menus for the holidays, from Christmas Eve Dinner for Ten, featuring Truffle Risotto and Beef Tenderloin with
Moore
In this collection, Silverton (Breads from the La Brea Bakery) and Peel, chef-owners of L.A.'s celebrated Campanile restaurant, share cooking techniques and secrets and, rather than just present dishes from their menu, frequently rhapsodize about the important foods in their lives. Variety is the spice of this eclectic compilation of appealing recipes: from risottos to speciality ravioli made from scratch (e.g., Roasted Garlic and Potato Ravioli with Chanterelle Sauce) to Eloy Mondez's Albondiagas Soup, which is created with fresh tomatillos and garlic and served with tiny beef and pork meatballs. Look here, too, for simple dishes with special twists and touches, such as Arugula and Belgian Endive Salad with Concord Grapes and Cabrales Cheese. Peel and Silverton love fish; Saut?ed Salmon with Red Onion Vinaigrette requires some blanching and cold-soaking of onion and fennel for the sauce. Old favorites like Rustic Cherry Pie, including the dough, are even more labor intensive. But the authors' passion for cooking will mobilize serious home cooks willing to use all their kitchen toys for one meal. Detailed instructions for making stocks, speciality sauces (e.g., shiitake mushroom sauce) and vinaigrettes are especially helpful. Steven Rothfeld's photos not seen by PW; Good Cook book club selection. (Nov.)
Lopate
[The authors provide recipes for] earthy, flavorful, often Mediterranean-inspired food that is . . . sophisticated but not pretentious. . . . Although some of the recipes take time, they are clearly written and thoroughly accessible to the home cook. Recommended for most collections. (BOMC Good Cook Selection.)
Annotation copyright H.W. Wilson Company.
Rochman
Here are three new cookbooks from popular restaurant chef-owners. Peel and Silverton are the husband-and-wife team behind Campanile, the popular Los Angeles restaurant, and its adjunct, the La Brea Bakery. Peel is the chef, Silverton is the baker, well known for her desserts and delicious breads (Breads from the La Brea Bakery, LJ 5/15/96). They've already written about the simple food they like to cook with their kids (Mark Peel and Nancy Silverton at Home, LJ 2/15/94); now they present their favorite dishes from the restaurant, including earthy, flavorful, often Mediterranean-inspired food that is more sophisticated but not pretentious: Roasted Chanterelle Salad, Crisp Flattened Chicken with Wilted Parsley Salad, Rustic Cherry Pie. Although some of the recipes take time, they are clearly written and thoroughly accessible to the home cook. Recommended for most collections. [BOMC Good Cook Selection.] New York City's three-star Gotham Bar & Grill is known for Portale's flavorful, often visually stunning food; his elaborate, tiered, stacked dishes are often described as "architectural food," and the color photographs in his cookbook show why. This is elegant food to be sure Roast Lobster with Beet Couscous and Baby Bok Choy, Duck and Foie Gras and some of it is probably better enjoyed at the restaurant, but not all the recipes are complicated or extravagant, and the instructions are clear and often include advance prep suggestions. The headnotes, however, are rather stiff and pedantic, sometimes sounding more like a publicity release than anything else. For area libraries and other collections where chefs' books are popular. Lagasse (Emeril's New New Orleans Cooking, LJ 3/15/93) is the exuberant chef at Emeril's and two other New Orleans restaurants and one of the TV Food Network's most popular personalities. With Bienvenu, he presents four festive menus for the holidays, from Christmas Eve Dinner for Ten, featuring Truffle Risotto and Beef Tenderloin with Fresh Horseradish, to New Year's Day Supper Family Style, with Jiffy Pop Firecracker Shrimp, Roasted Skillet Duck, and Chocolate Bread Pudding. There is also a selection of his other favorite holiday dishes as well as Stocking Stuffers, gifts from the kitchen. Recommended for most collections.
Library Journal (11/15/1997)
In this collection, Silverton (Breads from the La Brea Bakery) and Peel, chef-owners of L.A.'s celebrated Campanile restaurant, share cooking techniques and secrets and, rather than just present dishes from their menu, frequently rhapsodize about the important foods in their lives. Variety is the spice of this eclectic compilation of appealing recipes: from risottos to speciality ravioli made from scratch (e.g., Roasted Garlic and Potato Ravioli with Chanterelle Sauce) to Eloy Mondez's Albondiagas Soup, which is created with fresh tomatillos and garlic and served with tiny beef and pork meatballs. Look here, too, for simple dishes with special twists and touches, such as Arugula and Belgian Endive Salad with Concord Grapes and Cabrales Cheese. Peel and Silverton love fish; Saut‚ed Salmon with Red Onion Vinaigrette requires some blanching and cold-soaking of onion and fennel for the sauce. Old favorites like Rustic Cherry Pie, including the dough, are even more labor intensive. But the authors' passion for cooking will mobilize serious home cooks willing to use all their kitchen toys for one meal. Detailed instructions for making stocks, speciality sauces (e.g., shiitake mushroom sauce) and vinaigrettes are especially helpful. Steven Rothfeld's photos not seen by PW; Good Cook book club selection. (Nov.)
Publishers Weekly (10/06/1997)
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