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

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9780679409076: Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur

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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Review:

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 the Back Cover:

At almost any time of the day, people are lined up on the sidewalk outside the La Brea Bakery waiting to buy its extraordinary bread. Connected to Campanile, the successful Los Angeles restaurant, the bakery has grown by leaps and bounds since it opened in 1989. Now Nancy Silverton, a onetime pastry chef at Michael's, the original pastry chef at the world-famous Spago, and today quite simply the best bread baker in the country, shares her magical La Brea Bakery recipes, painstakingly crafted during years of trial and error, here perfected and adapted for home bakers. This beautifully illustrated, ultrasophisticated cook-book is also accessible and user-friendly. Before the baking even begins, Silverton carefully and lovingly explains the wonder of bread alchemy: how to grow a yeasted starter (the secret of truly great bread), and how that starter interacts with a bread's other elements to bring about a firm yet light inside and a crispy, crusty outside. Then come the recipes, which range from the whimsical (Raisin Brioche, Red Pepper-Scallion Bread, and Fig-Anise Bread) to the practical (Baguettes, Bagels, and Hamburger Buns) to the sublime (Pumpkin Bread, Mushroom Bread, and, perhaps best of all, Chocolate-Sour Cherry Bread). Silverton even creates incomparable pretzels, croissants, onion rings, and dog biscuits (which can double as infant teething biscuits). Designed for the novice and expert baker alike, Nancy Silverton's Breads from the La Brea Bakery is an instant must-have classic - a back-to-basics approach that will delight, inspire, and satisfy bread lovers everywhere.

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Descripción Estado de conservación: New. Depending on your location, this item may ship from the US or UK. Nº de ref. de la librería 97806794090760000000

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Descripción Villard. Hardcover. Estado de conservación: New. 0679409076 *BRAND NEW* Ships Same Day or Next!. Nº de ref. de la librería SWATI2122549289

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Descripción Random House USA Inc, United States, 1996. Hardback. Estado de conservación: New. Language: English . Brand New Book. At almost any time of the day, people are lined up on the sidewalk outside the La Brea Bakery waiting to buy its extraordinary bread. Connected to Campanile, the successful Los Angeles restaurant, the bakery has grown by leaps and bounds since it opened in 1989. Now Nancy Silverton, a onetime pastry chef at Michael s, the original pastry chef at the world-famous Spago, and today quite simply the best bread baker in the country, shares her magical La Brea Bakery recipes, painstakingly crafted during years of trial and error, here perfected and adapted for home bakers.This beautifully illustrated, ultrasophisticated cook-book is also accessible and user-friendly. Before the baking even begins, Silverton carefully and lovingly explains the wonder of bread alchemy: how to grow a yeasted starter (the secret of truly great bread), and how that starter interacts with a bread s other elements to bring about a firm yet light inside and a crispy, crusty outside. Then come the recipes, which range from the whimsical (Raisin Brioche, Red Pepper-Scallion Bread, and Fig-Anise Bread) to the practical (Baguettes, Bagels, and Hamburger Buns) to the sublime (Pumpkin Bread, Mushroom Bread, and, perhaps best of all, Chocolate-Sour Cherry Bread). Silverton even creates incomparable pretzels, croissants, onion rings, and dog biscuits (which can double as infant teething biscuits).Designed for the novice and expert baker alike, Nancy Silverton s Breads from the La Brea Bakery is an instant must-have classic - a back-to-basics approach that will delight, inspire, and satisfy bread lovers everywhere. Nº de ref. de la librería AAS9780679409076

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Nancy Silverton
Editorial: Random House USA Inc, United States (1996)
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Descripción Random House USA Inc, United States, 1996. Hardback. Estado de conservación: New. Language: English . Brand New Book. At almost any time of the day, people are lined up on the sidewalk outside the La Brea Bakery waiting to buy its extraordinary bread. Connected to Campanile, the successful Los Angeles restaurant, the bakery has grown by leaps and bounds since it opened in 1989. Now Nancy Silverton, a onetime pastry chef at Michael s, the original pastry chef at the world-famous Spago, and today quite simply the best bread baker in the country, shares her magical La Brea Bakery recipes, painstakingly crafted during years of trial and error, here perfected and adapted for home bakers.This beautifully illustrated, ultrasophisticated cook-book is also accessible and user-friendly. Before the baking even begins, Silverton carefully and lovingly explains the wonder of bread alchemy: how to grow a yeasted starter (the secret of truly great bread), and how that starter interacts with a bread s other elements to bring about a firm yet light inside and a crispy, crusty outside. Then come the recipes, which range from the whimsical (Raisin Brioche, Red Pepper-Scallion Bread, and Fig-Anise Bread) to the practical (Baguettes, Bagels, and Hamburger Buns) to the sublime (Pumpkin Bread, Mushroom Bread, and, perhaps best of all, Chocolate-Sour Cherry Bread). Silverton even creates incomparable pretzels, croissants, onion rings, and dog biscuits (which can double as infant teething biscuits).Designed for the novice and expert baker alike, Nancy Silverton s Breads from the La Brea Bakery is an instant must-have classic - a back-to-basics approach that will delight, inspire, and satisfy bread lovers everywhere. Nº de ref. de la librería AAS9780679409076

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Editorial: Random House USA Inc, United States (1996)
ISBN 10: 0679409076 ISBN 13: 9780679409076
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Descripción Random House USA Inc, United States, 1996. Hardback. Estado de conservación: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. At almost any time of the day, people are lined up on the sidewalk outside the La Brea Bakery waiting to buy its extraordinary bread. Connected to Campanile, the successful Los Angeles restaurant, the bakery has grown by leaps and bounds since it opened in 1989. Now Nancy Silverton, a onetime pastry chef at Michael s, the original pastry chef at the world-famous Spago, and today quite simply the best bread baker in the country, shares her magical La Brea Bakery recipes, painstakingly crafted during years of trial and error, here perfected and adapted for home bakers.This beautifully illustrated, ultrasophisticated cook-book is also accessible and user-friendly. Before the baking even begins, Silverton carefully and lovingly explains the wonder of bread alchemy: how to grow a yeasted starter (the secret of truly great bread), and how that starter interacts with a bread s other elements to bring about a firm yet light inside and a crispy, crusty outside. Then come the recipes, which range from the whimsical (Raisin Brioche, Red Pepper-Scallion Bread, and Fig-Anise Bread) to the practical (Baguettes, Bagels, and Hamburger Buns) to the sublime (Pumpkin Bread, Mushroom Bread, and, perhaps best of all, Chocolate-Sour Cherry Bread). Silverton even creates incomparable pretzels, croissants, onion rings, and dog biscuits (which can double as infant teething biscuits).Designed for the novice and expert baker alike, Nancy Silverton s Breads from the La Brea Bakery is an instant must-have classic - a back-to-basics approach that will delight, inspire, and satisfy bread lovers everywhere. Nº de ref. de la librería BTE9780679409076

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Nancy Silverton
Editorial: Villard (1996)
ISBN 10: 0679409076 ISBN 13: 9780679409076
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Ergodebooks
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Descripción Villard, 1996. Hardcover. Estado de conservación: New. Nº de ref. de la librería DADAX0679409076

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Nancy Silverton
Editorial: Random House USA Inc
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Descripción Random House USA Inc. Hardback. Estado de conservación: new. BRAND NEW, Nancy Silverton's Breads from the La Brea Bakery, Nancy Silverton. Nº de ref. de la librería B9780679409076

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