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Cooking Books -> Breads
Nancy Silverton's Breads from the LA Brea Bakery: Recipes for the Connoisseur
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by:
Silverton, Nancy
Ochoa, Laurie
Reichl, Ruth
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Publisher:
Villard
Published: March 1996
ISBN: 0679409076
Format:Hardcover
Pages:288
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Book Description
Amazon.com
Silverton, who hails from the renowned Los Angeles bakery for which this book is named, goes back to square one in Breads for the La Brea Bakery: the yeast. While commercial yeast may work, using it doesn't really get to the essence of good
bread or good bread making. Her book describes the two-week process required to create a starter the old-fashioned way. Once that is done, there are breads, pretzels, bagels, and a host of other good things to bake.
From Publishers
Weekly
Bread is beautiful when it is made with time, care and honest ingredients; the same is true of cookbooks, and this is a beautiful cookbook. Silverton, a world-class pastry chef and owner of L.A.'s Campanile restaurant and La Brea Bakery, offers
breadmaking instructions so meticulous that one gets the feeling she's divulging valuable trade secrets. Her breads are sourdough breads that depend on sourdough starter, a simple combination of flour and water left out where it can catch wild yeasts....
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Book Description
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.
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