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The Food of Campanile: Recipes from the Famed Los Angeles Restaurant





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About the book:

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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