Ebook Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur: A Cookbook, by Nancy Silverton

Ebook Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur: A Cookbook, by Nancy Silverton

Reviewing a book Nancy Silverton's Breads From The La Brea Bakery: Recipes For The Connoisseur: A Cookbook, By Nancy Silverton is type of simple activity to do every single time you want. Also checking out every time you want, this task will certainly not interrupt your various other tasks; lots of people typically check out the publications Nancy Silverton's Breads From The La Brea Bakery: Recipes For The Connoisseur: A Cookbook, By Nancy Silverton when they are having the leisure. Just what concerning you? Exactly what do you do when having the downtime? Don't you spend for worthless things? This is why you require to obtain guide Nancy Silverton's Breads From The La Brea Bakery: Recipes For The Connoisseur: A Cookbook, By Nancy Silverton and also aim to have reading practice. Reviewing this publication Nancy Silverton's Breads From The La Brea Bakery: Recipes For The Connoisseur: A Cookbook, By Nancy Silverton will not make you pointless. It will provide a lot more benefits.

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

Ebook Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur: A Cookbook, by Nancy Silverton

Nancy Silverton's Breads From The La Brea Bakery: Recipes For The Connoisseur: A Cookbook, By Nancy Silverton. In what situation do you like checking out a lot? Exactly what regarding the kind of the e-book Nancy Silverton's Breads From The La Brea Bakery: Recipes For The Connoisseur: A Cookbook, By Nancy Silverton The have to review? Well, everybody has their own factor why must read some publications Nancy Silverton's Breads From The La Brea Bakery: Recipes For The Connoisseur: A Cookbook, By Nancy Silverton Mainly, it will certainly relate to their necessity to obtain knowledge from guide Nancy Silverton's Breads From The La Brea Bakery: Recipes For The Connoisseur: A Cookbook, By Nancy Silverton and wish to read simply to obtain enjoyment. Books, tale book, and other entertaining publications become so preferred now. Besides, the scientific books will certainly also be the very best need to decide on, especially for the pupils, teachers, medical professionals, businessman, and also various other careers which enjoy reading.

When you are really keen on what phone call as book, you will have one of the most much-loved publication, won't you? This is it. We pertain to you to advertise an interesting book from a professional writer. The Nancy Silverton's Breads From The La Brea Bakery: Recipes For The Connoisseur: A Cookbook, By Nancy Silverton is guide that always ends up being a good friend. We promote that publication in soft documents. When you have the soft data of this publication it will ease in analysis as well as bringing it almost everywhere. Yet, it will not be as tough as the published publication. Because, you could conserve the file in the gizmo.

By seeing the web link, you can make the deal with the website to get the soft documents. Ever before mind, there is no difference between this kind of soft data book and also the published book. It will certainly separate just in the kinds. And exactly what you will also acquire from Nancy Silverton's Breads From The La Brea Bakery: Recipes For The Connoisseur: A Cookbook, By Nancy Silverton soft file is that it will show you how you can live your life, how you can boost your life, as well as how to guide to be much better.

Then, when you actually enjoy to see how the requirements of this book as excellent book, you can straight get it as outstanding book. This book is really again recommended in order to improve you to assume an increasing number of. When Nancy Silverton's Breads From The La Brea Bakery: Recipes For The Connoisseur: A Cookbook, By Nancy Silverton has been accumulated, you have to have understood just how this publication is required. So, which time should be the best time to begin obtaining and reading this book? Immediately is the best solution.

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.

Read more

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.

Read more

See all Editorial Reviews

Product details

Hardcover: 288 pages

Publisher: Villard; 1st edition (March 5, 1996)

Language: English

ISBN-10: 0679409076

ISBN-13: 978-0679409076

Product Dimensions:

7.6 x 1.1 x 9.5 inches

Shipping Weight: 1.6 pounds (View shipping rates and policies)

Average Customer Review:

4.2 out of 5 stars

121 customer reviews

Amazon Best Sellers Rank:

#48,211 in Books (See Top 100 in Books)

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).

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.

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 awesomeloaf of sourdough bread. I have yet to find any bread out there that compares with this recipe. The bread has a fantastic crust with verynice interior and a sourdough flavor (but not overwhelmingly so). What I love most about the bread is it does not bloat you up (becausethere is no yeast, only starter for the basic recipe. Also, the bread stays good for a week and does not get "rock hard" like somany rustic sourdough breads. There are also recipes for focaccia, rustic flat bread, rosemary bread, etc. There is one of the bestrecipes for sourdough pancakes as well as waffles. There are also recipes for whole wheat and rye breads. They are also good, but Iprefer the sourdough.

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.

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.

Amazing book ONLY IF you'd like to bake sourdough breads. If not, this is not the book for you. Otherwise, amazing detail and insight into baking.

I absolutely love this book. I had no experience in bread-making when I bought it, but I was dedicated to learning how to make awesome sourdough. She writes beautifully and really gives you a feel for what the dough should look/feel like at every stage. The basic recipe is many, many pages of prose. Don't let that intimidate you: she describes each step so in-depth that it'll help you make your way toward being an independent baker. Also, each recipe is for at least two loaves so working your way through this book is a great way to make friends!As a picky aside: I never took her advice for how to make a starter. I think there's a lot of superstition in her method that results in wayyy too much work for a home baker. I used the Root Simple method: equal parts flour and water in a jar, pour out and replace half each day. Works like a charm and you don't have to take your starter to work like Ms. Silverton suggests.

Great book and great recipes. If you are new to sourdough, don't be intimidated. It takes patience to get your natural yeast started, but once you are baking you will be overjoyed! This book has Nancy's sourdough recipes and yeast recipes as well.

Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur: A Cookbook, by Nancy Silverton PDF
Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur: A Cookbook, by Nancy Silverton EPub
Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur: A Cookbook, by Nancy Silverton Doc
Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur: A Cookbook, by Nancy Silverton iBooks
Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur: A Cookbook, by Nancy Silverton rtf
Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur: A Cookbook, by Nancy Silverton Mobipocket
Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur: A Cookbook, by Nancy Silverton Kindle

Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur: A Cookbook, by Nancy Silverton PDF

Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur: A Cookbook, by Nancy Silverton PDF

Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur: A Cookbook, by Nancy Silverton PDF

Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur: A Cookbook, by Nancy Silverton PDF