New Classic Family Dinners: More Than 200 Everyday Recipes and Menus From the Award-winning Campanile Restaurant by Mark Peel with Martha Rose Shulman, includes recipes like Roasted Tomato Soup; Rabbit Cacciatore; and Monkfish Osso Buco with Risotto Milanese and Gremolata.
by Mark Peel with Martha Rose Shulman
Food enthusiasts from coast to coast have flocked to Los Angeles' Campanile restaurant on Mondays for their Monday Night Family Dinners—a themed three-course meal, served family style. Now celebrating its 20th anniversary, Campanile still reigns as one of the finest restaurants in the United States. Now New Classic Family Dinners: More than 200 Everyday Recipes and Menus from the Award-Winning Campanile Restaurant offers readers and food lovers everywhere an opportunity to savor Campanile's unique take on popular comfort food.
Renowned chef and six-time James Beard Award nominee Mark Peel takes readers into the kitchen with him on those Monday nights, offering over 200 recipes that are perfect for an impressive weeknight meal or a dinner party. This is not a chefs cookbook. All of the recipes were tested in Mark's home kitchen—without a kitchen staff to prep and clean. The dishes are straightforward and reflect Mark's philosophy on cooking, as he says, "drawing out the maximum flavor from good ingredients."
Simple weeknight dishes, such as Wild Mushroom and Farro Soup, Risotto with Caramelized Squash, Beef Bourguignon, and Breaded Veal Scaloppini with Smoked Mozzarella, Parmesan, and Tomato Sauce, are sure to bring the whole family to the table. For the more adventurous, try the Braised Duck with Green Olives, Lobster Pot Pie, or Giant Ravioli with Spinach, Ricotta and Egg Yolk.
All of the foods we reminisce about from our own family dinners are here—Chicken Noodle Soup, Macaroni & Cheese (this one with wild mushrooms), Tuna Noodle Casserole, Southern Fried Chicken, Linguini and Clams, Bacon-wrapped Meatloaf with Mashed Potatoes and Creamed Spinach—although Mark Peel's versions are unlike any you've ever had before. The mouthwatering recipes in New Classic Family Dinners are as diverse as the fresh seasonal ingredients used to create them.
Mark also provides recipes for desserts, based on his own childhood favorites. Boston Cream Pie, Devil's Food Layer Cake with White Mountain Frosting, Chocolate Pudding with Whipped Cream, Peach Melba, and homemade Pistachio Ice Cream, are just some of the classics he presents in this collection.
With stunning photography by Lucy Schaeffer, New Classic Family Dinners is much more than a souvenir from a world-class restaurant. It is a gastronomic scrapbook, a culinary journey into our collective pasts filled with modem takes on all the foods we knew and loved growing up. Mark Peel's recipes are sure to become family standards in your home.
Mark Peel is the owner and executive chef of Campanile restaurant, a Los Angeles favorite for 20 years, and winner of the 2001 James Beard Outstanding Restaurant Award. By the time Mark was in college, he had worked in a series of kitchen jobs which included a stint as a fry cook at Cindy's, a coffee shop which serviced a 24 hour freeway truck stop in the San Gabriel Valley and a job peeling vegetables for Wolfgang Puck at Ma Maison. He has worked in France at La Tour d'Argent and Le Moulin de Mougins and in the U.S. at Maxwell's Plum, Michael's, Chez Panisse and Spago. In 1989, he opened both La Brea Bakery and Campanile with business partner Nancy Silverton, where he has earned such accolades as Food & Wine magazine's Best New Chef, six James Beard Award nominations for Best Chef, and the 2005 California Restaurant Association Chef of the Year. He has co-authored several books, including Mark Peel & Nancy Silverton At Home and The Food of Campanile. He has been seen on Hell's Kitchen, Into the Fire on the Food Network, the Today show and recently as a contestant on Top Chef Masters and as a judge on Top Chef Las Vegas. Mark has five children and is married to television host and comedienne Daphne Brogdon.
Martha Rose Shulman has written over 25 cookbooks and is a regular contributor to Bon Appetit, Food and Wine, and the New York Times. Her newest venture is the Venice Cooking School. She lives in Los Angeles.
This page created January 2010
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