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Nancy Silverton's breads from the La Brea…

Nancy Silverton's breads from the La Brea Bakery : recipes for the… (edition 1996)

by Nancy Silverton

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Title:Nancy Silverton's breads from the La Brea Bakery : recipes for the connoisseur
Authors:Nancy Silverton
Info:New York: Villard Books, c1996. xxvi, 260 p. : ill. ; 25 cm.
Collections:Your library
Tags:bread sourdough

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



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Her method of making a sourdough is extremely wasteful. Recipes are too complex. ( )
  oriboaz | May 5, 2008 |
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TO STEVE SULLIVAN, of Acme Bread Company, whose wonderful bread proved to me once long ago that even though we might not have the right water the right flour, or the years of tradition in the United States, it's still possible to turn out a superior product. His bread continues to be a bench mark of excellence at La Brea Bakery.
AND TO IZZY COHEN, for being there in the beginning, when I was just learning how to make sourdough breads and there were as few books as there were experts to turn to. Izzy, when I'm seventy years old and retired, I want to be just like you.
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I don't like ugly bread.
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Amazon.com Amazon.com Review (ISBN 0679409076, Hardcover)

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.

(retrieved from Amazon Thu, 12 Mar 2015 18:08:44 -0400)

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.… (more)

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