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Nancy Silverton's Breads from the La Brea Bakery: Recipes for the
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Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur: A Cookbook Hardcover - 1996

by Silverton, Nancy

  • Used
  • Hardcover

The owner and chef of L.A.'s famous and successful La Brea Bakery reveals her magical recipes, adapted for home bakers. Before the baking even begins, Silverton takes the reader through the wonder of bread alchemy, then introduces readers to a wide range of recipes which range from the whimsical to the sublime. 25 photos.

Description

Villard, 1996-03-05. Hardcover. Very Good +/Very Good -. 7x1x9. Clean, solid copy with unmarked text. Cover corners are square; binding tight. Jacket has mild surface and edge wear, including a few stray marks and spots on back. No tears. Books that sell for $9 or more ship in a box; under $9 in a bubble mailer. Expedited and international orders may ship in a flat rate envelope rather than a box due to cost constraints. All US-addressed items ship with complimentary delivery confirmation.
Used - Very Good +
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Details

  • Title Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur: A Cookbook
  • Author Silverton, Nancy
  • Binding Hardcover
  • Edition First Edition
  • Condition Used - Very Good +
  • Pages 288
  • Volumes 1
  • Language ENG
  • Publisher Villard, New York
  • Date 1996-03-05
  • Illustrated Yes
  • Features Illustrated, Index
  • Bookseller's Inventory # AA12005310004
  • ISBN 9780679409076 / 0679409076
  • Weight 1.71 lbs (0.78 kg)
  • Dimensions 9.6 x 7.8 x 1 in (24.38 x 19.81 x 2.54 cm)
  • Themes
    • Cultural Region: Western U.S.
    • Cultural Region: West Coast
    • Geographic Orientation: California
  • Library of Congress subjects Bread
  • Library of Congress Catalog Number 95013380
  • Dewey Decimal Code 641.815

About Lake Country Books and More Minnesota, United States

Specializing in: Art, Business, Children's Books, Cooking, Counseling, Therapy, And Self-Help, History, Minnesota, Religion, Scholarly Works
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Lake Country Books offers a wide variety of out of print, current, and antiquarian books. We continuously add new inventory, and welcome special orders and search requests for titles we may not currently have in stock. Customers have consistently complimented us on our prompt shipping and quality packaging. All books ship in a museum-quality, acid-free plastic sleeve as an inner wrap. Books over $7 ship bubble wrapped and boxed; books under $7 ship in a bubble mailer. All our items ship with delivery confirmation.

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From the rear cover

At almost any time of the day, people are lined up on the sidewalk outside the La Brea Bakery waiting to buy its extraordinary bread. Connected to Campanile, the successful Los Angeles restaurant, the bakery has grown by leaps and bounds since it opened in 1989. Now Nancy Silverton, a onetime pastry chef at Michael's, the original pastry chef at the world-famous Spago, and today quite simply the best bread baker in the country, shares her magical La Brea Bakery recipes, painstakingly crafted during years of trial and error, here perfected and adapted for home bakers. This beautifully illustrated, ultrasophisticated cook-book is also accessible and user-friendly. Before the baking even begins, Silverton carefully and lovingly explains the wonder of bread alchemy: how to grow a yeasted starter (the secret of truly great bread), and how that starter interacts with a bread's other elements to bring about a firm yet light inside and a crispy, crusty outside. Then come the recipes, which range from the whimsical (Raisin Brioche, Red Pepper-Scallion Bread, and Fig-Anise Bread) to the practical (Baguettes, Bagels, and Hamburger Buns) to the sublime (Pumpkin Bread, Mushroom Bread, and, perhaps best of all, Chocolate-Sour Cherry Bread). Silverton even creates incomparable pretzels, croissants, onion rings, and dog biscuits (which can double as infant teething biscuits). Designed for the novice and expert baker alike, Nancy Silverton's Breads from the La Brea Bakery is an instant must-have classic - a back-to-basics approach that will delight, inspire, and satisfy bread lovers everywhere.

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Media reviews

Citations

  • Booklist, 02/15/1996, Page 977
  • Library Journal, 05/15/1996, Page 80
  • New York Times, 06/16/1996, Page 49
  • Publishers Weekly, 02/05/1996, Page 84

About the author

Nancy Silverton is the co-owner of Osteria Mozza, Pizzeria Mozza, Chi Spacca, and Mozza2Go in Los Angeles, Singapore, and Newport Beach, California. She is the founder of the La Brea Bakery and is the only chef ever to be awarded both the Outstanding Chef and Outstanding Pastry Chef awards from the James Beard Foundation. Silverton is the author of numerous cookbooks, including Mozza at Home, The Mozza Cookbook, A Twist of the Wrist, Nancy Silverton's Sandwich Book, Nancy Silverton's Pastries from the La Brea Bakery (recipient of a 2000 Food & Wine Best Cookbook Award), Nancy Silverton's Breads from the La Brea Bakery, and Desserts.

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