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

Overview

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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Overview

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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Editorial Reviews

Publishers Weekly - Publisher's 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. Silverton explains the 14-day, once-in-a-lifetime process of creating the starter and the ongoing process of maintaining it. She then describes the starter and its variations and shows how they can be incorporated into a variety breads. Specialties include Walnut Bread, Rustic Olive-herb Bread, Chocolate Sour Cherry Bread and Red Pepper Scallion Bread. Lists of equipment and sources of supplies are included. Her beautifully designed book will appeal to dedicated cooks and perfectionists who are patient and brave enough to make mistakes along the way to breads, rolls, focaccia, pretzels, bagels, waffles and even-woof-dog biscuits. (Mar.)
Library Journal
Silverton and her husband (Mark Peel and Nancy Silverton at Home, LJ 2/15/94) are the chef/owners of Campanile restaurant and La Brea Bakery in Los Angeles. Silverton is a talented baker, both of sweets (Desserts by Nancy Silverton, HarperCollins, 1986) and savory baked goods. Here she offers the recipes for her popular breads and her extensive knowledge of bread baking. The subtitle might be "for the dedicated connoisseur" because every recipe but one relies on a basic starter that takes 14 days to get going (intended to be a one-time undertaking) and three "feedings" daily to maintain it, but ambitious bakers will certainly want to try Silverton's recipes. Others will find Amy Scherber and Toy Kim Dupree's Amy's Bread (LJ 4/15/96) a more accessible approach to the secrets of artisan baking, but the two books complement each other well, and Silverton's is another valuable addition to this growing genre. Highly recommended.
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Product Details

  • ISBN-13: 9780679409076
  • Publisher: Random House Publishing Group
  • Publication date: 3/28/1996
  • Pages: 288
  • Sales rank: 285,798
  • Product dimensions: 7.64 (w) x 9.57 (h) x 1.10 (d)

Table of Contents

Foreword
Acknowledgments
Illustrations
Introduction: The Baking Life
1 The Elements of Bread 3
2 Tools for Getting Started 17
3 A Lesson in Bread Making 29
4 Breads Made with White Starter 61
5 Breads Made with Whole-Wheat Starter 167
6 Breads Made with Rye Starter 185
7 Sourdough Specialties 213
Appendix: Sources 253
Index 255
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Sort by: Showing all of 2 Customer Reviews
  • 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.

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  • 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".

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