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Mar 05, 1996 | ISBN 9780679409076 Buy
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Mar 05, 1996 | ISBN 9780679409076
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.
NANCY SILVERTON is the co-owner of Osteria Mozza, Pizzeria Mozza, Chi Spacca, and Mozza2Go, in Los Angeles and Newport Beach, California. She is the founder of the La Brea Bakery and the only chef ever to be awarded both the… More about Nancy Silverton
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