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Cooking Books -> Desserts
Nancy Silverton's Pastries from the LA Brea Bakery
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by:
Silverton, Nancy
Gelber, Teri
Rothfeld, Steven (Photographer)
LA Brea Bakery
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Publisher:
Villard
Published: October 10, 2000
ISBN: 0375501932
Format:Hardcover
Pages:416
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Book Description
Amazon.com
The La Brea Bakery had humble beginnings, initially offering only rustic bread. But the locals clamored for more, so owner Nancy Silverton--to ever-widening acclaim--introduced everyone's favorite sweets, including cookies, tarts, crisps,
and crumbles. The irresistible sights and smells of a good local sweets shop permeate her second cookbook, Pastries from the La Brea Bakery, a follow-up and companion to Breads from the La Brea Bakery. The recipes are designed with the novice baker in
mind (baking tools and ingredients are indexed with brief explanations of importance), but the book courts all levels of baking experience. For the more advanced, Silverton shows how to visually accentuate her creations with richly colored fruits and
sugars that create varying caramelized effects in delicious ways. Dough recipes include bobka, brioche, and croissants; in the more decadent sweets department are recipes for cookies, tarts, scones, and an entire chapter on doughnuts. Once you get stuck
in La Brea you'll have a deliciously hard time getting out. --Teresa Simanton
From Publishers Weekly
Passionate bakers will find Silverton's latest collection of recipes as absorbing as this year's hottest potboiler: "What happens next?" is
the question after each page is turned. Here, the answer is one enticing pastry after another: "quickcakes," quick breads, savories, cobblers and crisps, muffins, tarts, doughnuts, confections. Fans of Silverton's La Brea Bakery fare will want to know
how she makes her fudge-swirled Almond Poundcake and incomparable Cinnammon Buns; and what's the secret of... read more
Book Description
"The pastries we make are deliciously simple and rustic and never too sweet. Woven into many of them are
my favorite flavors: butter, cinnamon, nuts, and fruit. They're familiar, uncomplicated, and satisfying. One taste and you're instantly comforted. Inspired by a sweet memory from childhood, a European classic, or a time-honored bakeshop standard, they
are flavors you never tire of. Like my bread, these are pastries you want to eat every day." --from the Introduction
When celebrated pastry chef and baker Nancy Silverton decided to add sweets to the La Brea Bakery's shelves of artisanal
breads, she knew that they couldn't be just any sweets. Instead of baking fastidious and overelaborate desserts, she creates deliciously simple, rustic pastries, full of texture and flavor, that complement perfectly her hearty, country-style breads and
have people lining up morning after morning. Now, in Pastries from the La Brea Bakery, Silverton shares her passion and expertise in more than 150 recipes of her most scrumptious favorites--virtually every pastry in the La Brea Bakery's impressive
repertoire.
Silverton distills years of experimentation and innovation into simple and accessible directions. Many of her recipes are surprisingly quick and easy--not to mention incredibly tasty--like her crisps, cobblers, and crumbles, and
her ever-popular scones, which run the gamut from Chocolate-Walnut to Ginger to Mushroom-Onion. Her muffins are moist and distinctive, from the healthful Bran to the rich Crotin de Chocolat. She offers an array of quickbreads and quickcakes for all
tastes (including Madeleines, Canellés, and Cranberry-Almond Tea Bread), and her tarts bring out the best qualities of the finest ingredients, from the intense, fresh fruit of her Cherry Bundles to her elegant Triple Almond Tart. Beautiful cookies, such
as Almond Sunflowers, Nun's Breasts, and Swedish Ginger Wafers, are centerpiece desserts on their own. Silverton also deftly teaches the delicate art of confections--here you'll find Almond Bark, English Toffee, and Lollipops--and demystifies the
sometimes intimidating technique of doughnut making.
The crowning touch is her detailed section on Morn-ing Pastries, where she guides us to mastery of the classic doughs: the quick and rich bobka, the fine-textured traditional brioche, the
famous and flexible croissant, and the pièce de résistance: puff pastry.
An important book from
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