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

by Nancy Silverton

Hardcover, 1996


Call number

Baking - Bread -- SIL

Call number

Baking - Bread -- SIL


Villard (1996), Edition: 1st, Hardcover, 288 pages


A beautiful cookbook from the master baker of the brioche and creme fraiche custard that made Julia Child cry because, "It's a dessert to cry [over]; it's so good." 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. From the two-week process of creating the starter to the ingredients and equipment needed, to the required temperature control needed for the perfect loaf, beginner and advanced bread makers and bakers will enjoy this incredible, classic cookbook.



Physical description

288 p.; 9.79 inches

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