From Library Journal
Silverton and Peel are the chef/owners of Los Angeles's Campanile restaurant and La Brea Bakery; Silverton, an acclaimed pastry chef, is also author of Desserts ( LJ 11/15/86). They are the parents of two young children, and here they present a collection of the dishes they like to cook when they're not at the restaurant and bakery. Although some of the recipes may seem easier to those with professional backgrounds than to the average home cook, there are lots of relatively simple dishes here, and lots of attention is paid to what kids really eat. Fun, with new ideas for both family breakfasts and lunches and company dinners; recommended for area and larger collections. HomeStyle alternate.
Copyright 1994 Reed Business Information, Inc.
Copyright 1994 Reed Business Information, Inc.
From Booklist
This collection of recipes will not exactly entice children to eat "the right stuff." On the other hand, Los Angeles chefs/restaurateurs Peel and Silverton draw upon both their professional know-how and the experience of raising three children to attempt to create appealing kid- and adult-satisfying dishes. Along the way, they update many American food classics. A BLT sandwich, for example, becomes a 1990s lunch treat with smoky bacon, Boston lettuce, and sun-dried tomatoes on toasted sourdough bread with a dollop of pepper mayonnaise. Baked fusilli and aged gouda now substitute for that old standby, macaroni and cheese. And a quarter-pound of red potatoes turns cake brownies into a densely rich dessert. Most of the 190+ recipes do require some kitchen competence and a well-stocked pantry; however, the authors streamline many of the cooking steps and supply tips about techniques and ingredients. Barbara Jacobs
