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)."
"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."
"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."
|Publisher:||Houghton Mifflin Harcourt|
|Product dimensions:||8.30(w) x 10.10(h) x 1.20(d)|
About 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 DiRoNA 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
14 SALADS AND WARM STARTERS
86 PASTA AND RISOTTO
116 MEAT AND MEAT STEWS
148 POULTRY AND RABBIT
170 FISH AND SHELLFISH
200 SIDE DISHES
270 CAMPANILE FAMILY