Customer Reviews for

Nancy Silverton's Breads from the la Brea Bakery: Recipes for the Connoisseur

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 2 Customer Reviews
Page 1 of 1
  • Posted August 30, 2012

    This is an extraordinary guide to the art of making artisan sour

    This is an extraordinary guide to the art of making artisan sourdough breads. The author provides a tremendous level of detail. This book has taught me to bake wonderful, crusty sourdough breads that delight family and friends. My breads are an order of magnitude better as a result of this book. Yes, following these recipes requires a lot of work and discipline, but that is what it takes to produce a superlative loaf. You can get a decent loaf of bread by following one of the many no-knead recipes you can find elsewhere, but they will not compare to the breads you can produce by following the recipes in this book.

    Was this review helpful? Yes  No   Report this review
  • Posted August 11, 2012

    I have been baking bread at home for a number of years and have

    I have been baking bread at home for a number of years and have read and used a number of baking books. This book has to be the most pretentious and boring books i have ever owned. The recipes are virtually impossible for the home baker. "During this time, it's crucial that you watch over your starter as a parent watches over a newborn. Don't miss a feeding! Other recipes may require starters to be fed only once a day, but think how you feel at the end of the day if you don't eat until dinner." I don't think my boss would be happy if i dragged my starter to work to make sure it got fed every 4 to 6 hours! There is no fermentation station at work. Try Peter Reinhart's "The Bread Baker's Apprentice" and for rye and bagels (true NY water bagels) try Ginsberg and Berg's "Inside the Jewish Bakery".

    Was this review helpful? Yes  No   Report this review
Sort by: Showing all of 2 Customer Reviews
Page 1 of 1