Mark Peel's restaurant, Campanile, needs no introduction. It's been featured in magazines and newspapers virtually since the day the doors opened, and for good reason. Chef Peel's cooking has always been about collecting the elements of classic recipes and redistributing them in unusual, and often offbeat ways. While Campanile is nominally an Italian restaurant, the delicious dishes frequently have influences that range across the classic cuisines of Europe, all based on the freshest ingredients available to the kitchen.

Nowhere is that more evident than in Family Dinner; Campanile's Monday night meal. A tradition in Los Angeles, the Campanile Family Dinner is a three-course meal, served family style, naturally, that revolves around a specific theme. These dinners, and the recipes developed for them, have created such a demand that Chef Peel knew it was time to give everyone a chance to enjoy them. Thus was born New Classic Family Dinners, simply a great cookbook full of time-tested recipes that are simple to prepare, yet deeply satisfying. I've chosen a pair that will make for a delightful late winter or early spring dinner.

Chef Mark Peel

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. 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.
Buy: New Classic Family Dinners