New Classic Family Dinners

by Mark Peel; With: Martha Rose Shulman; Photographer: Lucy Schaeffer

• ISBN13: 9780470382479
• ISBN10: 0470382473
• Format: Hardcover
• Copyright: 2009-09-01
• Publisher: Wiley

Summary

At the award-winning Campanille restaurant in Los Angeles, chef Mark Peel devotes his Monday-night menu to classic comfort food dishes, including anything from fried chicken and eggplant parmesan to clams casino and beef goulash. But these are far from ordinary dishes -- they're the best-ever versions, honed to perfection by one of the country's best-loved chefs. New Classic Family Dinners is the product of ten years of Peel's Monday-night menus at Campanille, all of which will be adored by friends and family and are easily adapted for a table for two or a crowd of ten. Recipe chapters include Salads and Warm Starters, Soups, Pasta and Risotto, Meat and Meat Stews, Poultry and Rabbit, Fish and Shellfish, Side Dishes, Desserts, with gorgeous, rustic photography throughout. In addition, there are menu suggestions, hand-holding directions, and even step-by-step photos to walk you through techniques for preparing homemade ravioli or making pesto from scratch. With Peel's excellent guidance, all levels of home cooks will in no time be impressing dinner guests with dishes like Macaroni and Cheese with Wild Mushrooms, Steak with Anchovy Butter, and Monkfish Ossobucco.

Author Biography

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 DiR?NA 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

Acknowledgments

Introduction

Salads and Warm Starters

Soups

Pasta and Risotto

Meat and Meat Stews

Poultry and Rabbit

Fish and Shellfish

Side Dishes

Desserts

Menus

Index

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