high quality Nancy sale Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur: A new arrival Cookbook sale

high quality Nancy sale Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur: A new arrival Cookbook sale

high quality Nancy sale Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur: A new arrival Cookbook sale
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Nancy Silverton''s Breads from the La Brea Bakery: Recipes for the Connoisseur by Nancy Silverton (1996-03-05)
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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.

Amazon.com 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 Publishers 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.
Copyright 1996 Reed Business Information, Inc.

From 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.
Copyright 1996 Reed Business Information, Inc.

Review

Nowhere is the American urge toward quality and freshness more apparent than it is in bread making. And nowhere, in my experience, is the urge purer or more dedicated than in Nancy Silverton''s Bread From the La Brea Bakery. -- The New York Times Book Review,

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.

About the Author

Nancy Silverton is the co-owner of Osteria Mozza, Pizzeria Mozza, Chi Spacca, and Mozza2Go in Los Angeles, Singapore, and Newport Beach, California. She is the founder of the La Brea Bakery and is the only chef ever to be awarded both the Outstanding Chef and Outstanding Pastry Chef awards from the James Beard Foundation. Silverton is the author of numerous cookbooks, including Mozza at Home, The Mozza Cookbook, A Twist of the Wrist, Nancy Silverton’s Sandwich Book, Nancy Silverton’s Pastries from the La Brea Bakery (recipient of a 2000  Food & Wine Best Cookbook Award),  Nancy Silverton’s Breads from the La Brea Bakery, and  Desserts.

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Customer reviews

4.5 out of 54.5 out of 5
395 global ratings

Top reviews from the United States

Amazon Customer
1.0 out of 5 starsVerified Purchase
WHAT A DISAPPOINTMENT. 10 POUNDS OF STARTER FLOUR WASTED.
Reviewed in the United States on September 18, 2018
Nancy Silverton seemingly tries to cover all bases in her book "La Brea Bakery: Recipes for the Connoisseur." She even goes so far as to tell you to take the temperature of the floor where you are making sour-dough starter! If your kitchen cannot be kept between 70 and... See more
Nancy Silverton seemingly tries to cover all bases in her book "La Brea Bakery: Recipes for the Connoisseur." She even goes so far as to tell you to take the temperature of the floor where you are making sour-dough starter! If your kitchen cannot be kept between 70 and 75 degrees, she tells you to take the starter "down to the basement" where it is cooler. Gee wiz, Nancy - not everyone has a basement, especially in California! You should know that! Our air conditioned home in South Florida is usually kept between 76 and 78 degrees, primarily due to the cost of electricity. I should have drawn the conclusion that my sourdough starter was going to fail because it simply is not cool enough. But why didn''t Nancy just come out and say "forget it" if you can''t cool down your kitchen?? But here is the real rub: people on YouTube are making great sourdough starters in a week''s time, using only a table spoon of flour … and then feeding with roughly the same amount on the feeding schedule. With Nancy''s method, one uses and discards about 10 pounds of flour over about two weeks time. It really is a big waste of time and money. I''m sure I will go back to making a sourdough starter in the winter when the weather cools, and I will try out her bread recipes, but I won''t be using her sourdough starter recipe again. I don''t believe that the gold-rushers in the Sierra Foothills of Calif., in SF, or the Klondike wasted as much flour on their sourdough starter as Nancy wants one to use/ waste. But then, that is SOCAL (Southern Calif. for those unacquainted with the Golden State).
27 people found this helpful
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E.S.
3.0 out of 5 starsVerified Purchase
Some interesting content but I''m disappointed with actual recipes and instructions
Reviewed in the United States on July 1, 2020
To gauge my background, I have some experience in restaurant cooking (not baking) but bake from time to time and have taken a one day Artisan bread making course at the Culinary Institute of America, so I''ve seen how a wide variety of breads are prepped and baked in a... See more
To gauge my background, I have some experience in restaurant cooking (not baking) but bake from time to time and have taken a one day Artisan bread making course at the Culinary Institute of America, so I''ve seen how a wide variety of breads are prepped and baked in a commercial kitchen, complete with steam injection ovens. After that course, I began buying some bread specific books, including a couple by Peter Reinhardt and this one by Nancy Silverton.

It took a long while before I actually tried the recipes, including building starters with her directions, and I have to say, especially compared to some more recent bread making books, I find her steps and approach difficult in several ways; ridiculous amount of flour to build a started, feeding 2-3 times a day, not laying out start to finish times (example might be "Initial Mixing: Working time 10 minutes, Total time 1 hour") or friendly guidelines along the lines of "Start this recipe at 9AM, day1, and bread will be ready to bake at 3PM day 2".

Also - a warning for people reading this while COVID in still a thing; some ingredients are not easily found in stores or online, and this book isn''t oriented to helping home bakers do with limited ingredients, so you might need to hunt for vital gluten, malted barley syrup, rye chops, and specific flours.

As a story of the bakery and Ms. Silverton''s journey in bread making, it''s interesting. Comparing the recipe content, layout and instructions to more recent books, it falls fairly short for me, and I think is absolutely a book better suited to experienced bakers and not beginners. So if you are looking for a more straightforward book on bread making, I suggest looking elsewhere. Though Reinhardt''s books are also more for a serious break baker I think, they are certainly better than this one (try Bread Bakers Apprentice). Or, for a much more recent one, I''d suggest Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza.
8 people found this helpful
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L. Wernet
5.0 out of 5 starsVerified Purchase
The Bible of Sourdough Bread
Reviewed in the United States on April 5, 2018
Great book on making sourdough. Yes, the recipes are not simple There''s a lot of ins and outs, tips and tricks, and troubleshooting. I was thinking that I should have started this when I retired, but the results are great and I love that Nancy has this down to a science.... See more
Great book on making sourdough. Yes, the recipes are not simple There''s a lot of ins and outs, tips and tricks, and troubleshooting. I was thinking that I should have started this when I retired, but the results are great and I love that Nancy has this down to a science. My husband loves sourdough, and loves the bread that I''ve been making. We can''t buy any bread in our town that is this good, so it''s worth the extra effort. I would highly recommend it.
11 people found this helpful
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Striker
4.0 out of 5 starsVerified Purchase
Good recipes but labor intensive starter
Reviewed in the United States on May 16, 2013
Since I love La Brea breads, I was excited to get this book. I followed her directions for making the starter but once I got to the "building the starter" stage, I started each feeding with only 2 cups of starter to lessen waste. It seemed to work just fine for me.... See more
Since I love La Brea breads, I was excited to get this book. I followed her directions for making the starter but once I got to the "building the starter" stage, I started each feeding with only 2 cups of starter to lessen waste. It seemed to work just fine for me. I also don''t feed it 3x a day as recommended. I feed it once the night before beginning the dough then refrigerate the remainder. I have been waiting 3 days before feeding again (a la Reinhart''s method) and it seems to be keeping very strong after 5 months.

I make the Country White (1/2 recipe) regularly, forming into 1 lb boules perfect for 2 people. The Chapeau Rolls made as plain round rolls are lovely. The whole grain took several tries to get it light enough but the New York Rye came out perfect the first time and had the best texture of any rye I''ve tried. The sourdough waffles are crisp outside an tender inside with very good flavor, although they didn''t brown well.

So the bottom line is to use her book with common sense and make the starter and recipes work for you. Personally, I think feeding the starter 3x a day is too much for my schedule and frankly is a waste of flour. But the recipes I have tried are good and if they don''t work for you, try experimenting.
39 people found this helpful
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Kindle Customer
5.0 out of 5 starsVerified Purchase
The BEST Cookbook for Bread Baking!!!
Reviewed in the United States on February 23, 2015
One of the best bread cookbooks out there, I think. I am a cook, baker, and chef. I used to bake professionally. I love this cookbook. Years ago, I made my start from organic red grapes (per the recipe in this book). It makes such an awesome loaf of sourdough... See more
One of the best bread cookbooks out there, I think. I am a cook, baker, and chef. I used to bake professionally.
I love this cookbook. Years ago, I made my start from organic red grapes (per the recipe in this book). It makes such an awesome
loaf of sourdough bread. I have yet to find any bread out there that compares with this recipe. The bread has a fantastic crust with very
nice interior and a sourdough flavor (but not overwhelmingly so). What I love most about the bread is it does not bloat you up (because
there is no yeast, only starter for the basic recipe. Also, the bread stays good for a week and does not get "rock hard" like so
many rustic sourdough breads. There are also recipes for focaccia, rustic flat bread, rosemary bread, etc. There is one of the best
recipes for sourdough pancakes as well as waffles. There are also recipes for whole wheat and rye breads. They are also good, but I
prefer the sourdough.
20 people found this helpful
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La
5.0 out of 5 starsVerified Purchase
Fount of Knowledge
Reviewed in the United States on July 25, 2017
Nancy Silverton is the embodiment of passion. Not since reading Mastering the Art of French Cooking have I come across a cookbook and chef/baker/savant able to impart knowledge so completely. Silverton literally tells you all of the techniques, discoveries and secrets... See more
Nancy Silverton is the embodiment of passion. Not since reading Mastering the Art of French Cooking have I come across a cookbook and chef/baker/savant able to impart knowledge so completely. Silverton literally tells you all of the techniques, discoveries and secrets she''s found through countless hours of trial and error, and successfully built her restaurants and bakeries on.

If you''re a beginner or a seasoned baker, chances are you will find something beneficial from reading/using this book. Even if it''s just Silverton''s infectious passion.
6 people found this helpful
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dandds
5.0 out of 5 starsVerified Purchase
It works!
Reviewed in the United States on March 25, 2021
To those who found the instructions intimidating, there is a reason for their finicky precision. I just baked the best loaf of my life using Nancy''s starter instructions and the recipe for basic Country White Sourdough. Yes--it takes a lot of flour to build a VERY strong... See more
To those who found the instructions intimidating, there is a reason for their finicky precision. I just baked the best loaf of my life using Nancy''s starter instructions and the recipe for basic Country White Sourdough. Yes--it takes a lot of flour to build a VERY strong starter--but so worth it. I have tried other starter recipes and just never got a starter that produced a great result. In the past my sourdough breads were good, but I never knew exactly when they would be done--with Nancy''s methods, you can be sure that your bread for Sunday 7:00 pm dinner will be high and handsome and delicious and out of the oven at 6:00 pm to serve warm at 7.
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Pumpkin Head
5.0 out of 5 starsVerified Purchase
This has been my bread bible
Reviewed in the United States on February 14, 2021
This book will take you from creating your own starter for sourdough bread then walk you through over 30 different bread recipes with just the white starter which will be your first. You''ll also be able to make pretzels, bagels, and many more specialty bread items along the... See more
This book will take you from creating your own starter for sourdough bread then walk you through over 30 different bread recipes with just the white starter which will be your first. You''ll also be able to make pretzels, bagels, and many more specialty bread items along the way. I can''t recommend this book enough. I''ve given at least four out as gifts to friends wanting to get in to the bread making game.

Jump in, have fun! Don''t get discouraged if you make some funky loaves. Practice makes perfect. Your family and friends will love you for all the fresh breads!!
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Top reviews from other countries

Amazon Customer
5.0 out of 5 starsVerified Purchase
Marvellous recipes for sourdough lovers
Reviewed in the United Kingdom on June 18, 2009
Nancy Silverton''s bread book is wonderful, but only to those who enjoy eating (and baking with) sourdoughs. You won''t find any quick, easy, straight-dough recipes - all require a sourdough starter, either white, wholewheat or rye. If you''re new to making your own sourdough,...See more
Nancy Silverton''s bread book is wonderful, but only to those who enjoy eating (and baking with) sourdoughs. You won''t find any quick, easy, straight-dough recipes - all require a sourdough starter, either white, wholewheat or rye. If you''re new to making your own sourdough, you might find her methods slightly intimidating: to develop a sourdough you''ll need 2 weeks, a quarter of which is spent feeding and nourishing your starter three times a day. If I were a beginner to sourdough I might easily have been put off by her meticulous methods (which I am sure can only result in perfect bread); and despite using sourdough for over a year and having become accustomed to its little whims when anything changes in temperature, I did cheat and used Dan Leader''s recipe for liquid levain instead. His requires only 4 days to produce, with a feeding once a day, and I get consistent results every time. This book also requires that you dedicate a lot of time and patience to making your bread even after you''ve made your sourdough. Very few breads can be kneaded, proofed and baked in the same day. Many require a sponge made using the sourdough which should ferment for 8-12 hours before mixing and kneading, and a further slow rising of 8 - 12 hours at room temperature or in the fridge. You''ll need to plan carefully the day before or even two days before and work out a time schedule for your baking or you might just realise it is time to bake when you''re just about ready to head off for work. Before baking my first bread from La Brea Bakery, I did worry that a different sourdough might produce inferior results; however, substituting Dan Leader''s sourdough in the same quantity produced some truly spectacular results. I especially enjoyed the baguettes, sesame-semolina sandwich rolls, the exotic and delicious fig-anise bread , and the sublime chocolate-sour cherry bread (had to order sour cherries on the internet but it was SO worth it). I have also made the Normandy rye and olive onion breadsticks for guests - everyone though I bought the bread at an Italian deli and couldn''t believe it was homemade. Nancy Silverton also uses sourdough for various French and Italian breads such as Fougasse, baguettes and ciabattas. I made the fougasse a few days ago and it rose beautifully in the oven and tasted wonderful, again, with a sourdough tang and a soft, fluffy interior. These are just first and second impressions, as I have only made a quarter of the breads in the book, but I have been really awestruck by every single one I had baked - each one was a truly artisan bread, with a lovely crisp crust that was just too good to leave for the next day. This book has become my favourite bread book; now I am looking forward to trying more of the wholemeal breads. Recommended for anyone who loves sourdough and has a real passion for baking (and time on their hands!)
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Michael
3.0 out of 5 starsVerified Purchase
Good for professional bakers
Reviewed in the United Kingdom on April 24, 2020
Very interesting recipes although the lack of pictures makes it look more of a text book rather than a cookbook. It only uses the American measurement system but that’s not a very big deal. This book is good for professionals more than amateur homemakers since the recipes...See more
Very interesting recipes although the lack of pictures makes it look more of a text book rather than a cookbook. It only uses the American measurement system but that’s not a very big deal. This book is good for professionals more than amateur homemakers since the recipes require a lot of time, up to 5 days sometimes, and ingredients. The results though are excellent! If you’re up for a challenge and you love Nancy’s cooking this book is definitely for you!
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Reviewer
5.0 out of 5 starsVerified Purchase
Mornings with good bread
Reviewed in the United Kingdom on April 1, 2014
I bought this for my wife and she thinks it is an excellent book and we now have outstanding bread cooked in the oven (none of this bread maker nonsense) and great flavours, excellent instruction.
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Sa
4.0 out of 5 starsVerified Purchase
book
Reviewed in the United Kingdom on April 7, 2013
the book arrived in perfect conditions,full of ideas good for how all ready know some thing about bread maker...the only dark "shadow",are the measures:cups and spoons,some time are nightmare for how work with grams!!!But I m happy about the rest.
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stuart john ascott
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Five Stars
Reviewed in the United Kingdom on November 17, 2015
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