New Classic Family Dinners

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Overview

A sumptuous collection of the best "Family Dinner Night" recipes from Mark Peel's award-winning Los Angeles restaurant, Campanile

"Like our regular Campanile menus, Monday night family dinner menus are seasonal. Sometimes they revolve around a holiday, sometimes around an ingredient that's in season for a short time, sometimes around a type of food, such as shellfish. My inspiration for the menu is usually an idea for the main dish, and this sets the tone for the meal. Some menus are thematic. Often I'll have a craving for a comforting American or European family dish, like pot au feu, coq au vin, roast beef, seven-hour leg of lamb, or a more low-brow comfort food classic like tuna noodle...

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More About This Book

Overview

A sumptuous collection of the best "Family Dinner Night" recipes from Mark Peel's award-winning Los Angeles restaurant, Campanile

"Like our regular Campanile menus, Monday night family dinner menus are seasonal. Sometimes they revolve around a holiday, sometimes around an ingredient that's in season for a short time, sometimes around a type of food, such as shellfish. My inspiration for the menu is usually an idea for the main dish, and this sets the tone for the meal. Some menus are thematic. Often I'll have a craving for a comforting American or European family dish, like pot au feu, coq au vin, roast beef, seven-hour leg of lamb, or a more low-brow comfort food classic like tuna noodle casserole (but we make it with homemade tuna confit, creamy béchamel sauce, and the highest-quality Gruyère cheese)."
—Mark Peel

"This book of simple, delicious recipes brings us to our senses and back to the table with our kids!"
—Alice Waters, Chez Panisse

"Here is a collection of recipes that will make you want to cook at home every night. Mark Peel has revitalized our favorite classic dishes, bringing them up to date with the best ingredients possible in the style of a great cook."
—Wolfgang Puck

"When you pull back the curtain on any great chef,what you find is a person with a true passion and love for food. Mark's enthusiasm for his craft comes across on every page of New Classic Family Dinners. I hopethis collection of recipes finds its way into yourfamily dinner repertoire."
—Tom Colicchio

  • New Classic Family Dinners
    New Classic Family Dinners

Editorial Reviews

Publishers Weekly

In this sophisticated yet homecentric cookbook, Peel, the longtime chef/owner of Los Angeles's Campanile restaurant has assembled favorite dishes from his famed Monday night Family Dinners. In signature style, Peel, writing with Shulman (Mediterranean Harvest), elevates the common vernacular of comfort food -veal scaloppine, grasshopper pie-to refinement with select ingredients like smoked mozzarella and homemade vanilla ice cream, respectively, plus a bit of extra-mile technique (running a pureed potato leek soup through a sieve or toasting and grinding spices for a shrimp boil. If a reader needs an excuse to revive clams casino in the home kitchen, he's given ample justification with a simple, no-fail recipe, but if there is a hankering, say, for a more seasonal, green market dish like fresh shell-bean ragout, Peel's got it covered, too. Peel offers tips on menu planning, choosing produce and environmentally friendly seafood choices. The skill level required varies-making Peel's labor-intensive lobster potpie will demand more experience than his tuna confit. In most cases the ingenuity of process trumps conceptual creativity, and readers will find comfort in the familiarity of the dishes, which will make any home table proud. (Oct.)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product Details

  • ISBN-13: 9780470382479
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 9/28/2009
  • Pages: 288
  • Sales rank: 811,198
  • Product dimensions: 8.30 (w) x 10.10 (h) x 1.20 (d)

Meet the Author

Mark Peel is the owner and executive chef of Campanile, a Los Angeles favorite since 1989. Campanile won the James Beard Outstanding Restaurant Award in 2001 and has been nominated for three other Beard Awards. The restaurant has also won the Nation's Restaurant News Fine Dining Award, the DiRōNA Distinguished Restaurant of North America Award, and the International Star Diamond Award for Outstanding Hospitality. Peel lives in Los Angeles with his family.

Martha Rose Shulman is the award-winning author of more than 25 cookbooks, including Entertaining Light and Mediterranean Harvest. A regular contributor to Bon Appétit, Food & Wine, Saveur, Cooking Light, and the New York Times, she lives in Los Angeles.

Table of Contents

Introduction.

Salads and Warm Starters.

Soups.

Pasta and Risotto.

Meat and Meat Stews.

Poultry and Rabbit.

Fish and Shellfish.

Side Dishes.

Desserts.

Campanile Family.

Dinner Menus.

Index.

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