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From Barnes & NobleThe Barnes & Noble Review
When Nancy Silverton, the celebrated pastry chef and baker at Campanile and La Brea Bakery in Los Angeles, decided to add pastries to her shelves of rustic breads, she didn't want the usual suspects: fragile, overdecorated desserts requiring elaborate techniques. She wanted homey baked goods like cheese scones, fruit cobblers, and real jelly doughnuts.
"The pastries we make are deliciously simple and rustic and never too sweet," says Silverton, and they are the stars of her new book, the successor to Nancy Silverton's Breads from the La Brea Bakery. With its handsome layout, clear instructions, and deep, true flavors, Silverton's book is a baker's delight any month of the year. Its more than 150 recipes include La Brea's signature pastries, such as Summer Camp Coffee Cake, Rosemary Corncakes, and Breakfast Bars. Novice bakers can easily whip up quickbreads, muffins, and cookies; experienced bakers can tackle croissants, make homemade lollipops, or head straight for the chapter on doughnuts.