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New Classic Family Dinners Hardcover – September 28, 2009

3.9 out of 5 stars 7 customer reviews

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Editorial Reviews

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.

From Publishers Weekly

Starred Review. 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.

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Product Details

  • Hardcover: 288 pages
  • Publisher: Wiley; 1 edition (September 28, 2009)
  • Language: English
  • ISBN-10: 0470382473
  • ISBN-13: 978-0470382479
  • Product Dimensions: 8.3 x 1.2 x 10.4 inches
  • Shipping Weight: 2.6 pounds
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #1,363,497 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
This is a cookbook that you will keep open on your kitchen counter. The pictures are inspiring, and Mark Peel's voice throughout the book is encouraging and mentoring. I truly enjoyed just sitting down and reading the cookbook, like a book. The book is more like cooking classes, not only recipes. Truly enjoyable is how each recipe has an intro. to it, and a tip to make it work.

The surprising part was how much time was spent on the foreward. Rather than just a cookbook, with an index of recipes, Mark talks you through how to begin sparking up family dinners. I received the book Sept. 24, and have used it nightly since.

It is more fun to cook, when you have the reasons for doing it the way you should, right there. Complete with explanations on how to avoid lifeless green beans, or how to fry chicken just right. It's all in the know how...takes your family meals from plain to top level, just by knowing the secrets here and there.

This cookbook is a lot of fun, and is just like going through a lesson with a friend. There is a lot of personality in this book, so it is just not another dry cookbook, with no one encouraging you to try something new.

I am having fun with this cookbook, and my family of 5 looks forward to the change in the kitchen atmosphere...the boys lay out the ingredients, and my youngest reads the directions. We do it together, and they have learned something from each recipe. Now we know why our fried chicken just wasn't crispy enough before! We followed the recipe in Mark's book, and it was out of this world.
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Format: Hardcover Verified Purchase
Thank you Mark Peel (and Martha Rose Shulman), for taking the time to write thoughtful recipes; for including the details that improve our technique, and elevate the meal. Before I made the "Tuna Noodle Casserole", I knew it was going to be the best tuna noodle casserole I've ever made. The recipe includes little things that make a big difference....oil-packed tuna, straining the béchamel, slightly undercooking the pasta (something I always do, but you rarely see it mentioned in a recipe). I appreciate and learned from the notes included in the book..."It's important to cook béchamel long enough to rid it of any raw flour taste. This is one reason you always add COLD milk to your roux."
So when you explain to me why you are using a rough chop of parsley, rather than a "fine" chop, I get that. I learn from that. You make sense. And I appreciate that you share the details that will make me a better cook.
I read a lot of recipes. These are beautiful and thorough; and they represent food I really want to eat!
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Format: Hardcover
So far from this beautiful cookbook I've made: Unabashed, Unashamed Southern Fried Chicken [which included a homemade brine], Coleslaw, Garlic Mayonnaise, Remoulade Sauce, Mashed Potatoes, Green Bean Salad with Walnuts, and Sauteed Halibut with Seasoned Breadcrumbs.
Each recipe has produced a divine dish. I'm not going to say it was effortless, but the effort was enjoyable and well-spent, as well as educational. I made my first homemade mayonnaise! Truly, it was easy and delicious. The fried chicken was the best my 5 dining companions and I have ever eaten. I love the way Chef Mark Peel and Martha Rose Schulman have divulged restaurant secrets that are easy to replicate in a home kitchen. My next attempt will be the Beef Goulash meal suggested in the back, which includes Beet Borscht, homemade Spaetzle with Wilted Spinach, and Chocolate Pudding for dessert. Oh, YUM. It's sure to be outstanding.
Yes, some of the dishes take time, but a little forethought, a helping hand or two in the kitchen, and a smidge of extra care help tremendously. Besides, many are quite easy -- the seasoned breadcrumb-encrusted halibut was picture-perfect, uber tasty, and super fast. I have a feeling I'll make every recipe out of this book; they're all so enticing [and the photos are mouthwatering!].
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Format: Hardcover Verified Purchase
I love this book. The recipes aren't hard for someone with basic cooking knowledge and they are decent meals. There are some complicated or unique meals, but those are rare. These are great family dinners!
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