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The La Brea Bakery had humble beginnings, initially offering only rustic bread. But the locals clamored for more, so owner Nancy Silverton--to ever-widening acclaim--introduced everyone's favorite sweets, including cookies, tarts, crisps, and crumbles. The irresistible sights and smells of a good local sweets shop permeate her second cookbook, Pastries from the La Brea Bakery, a follow-up and companion to Breads from the La Brea Bakery. The recipes are designed with the novice baker in mind (baking tools and ingredients are indexed with brief explanations of importance), but the book courts all levels of baking experience. For the more advanced, Silverton shows how to visually accentuate her creations with richly colored fruits and sugars that create varying caramelized effects in delicious ways. Dough recipes include bobka, brioche, and croissants; in the more decadent sweets department are recipes for cookies, tarts, scones, and an entire chapter on doughnuts. Once you get stuck in La Brea you'll have a deliciously hard time getting out. --Teresa Simanton
Passionate bakers will find Silverton's latest collection of recipes as absorbing as this year's hottest potboiler: "What happens next?" is the question after each page is turned. Here, the answer is one enticing pastry after another: "quickcakes," quick breads, savories, cobblers and crisps, muffins, tarts, doughnuts, confections. Fans of Silverton's La Brea Bakery fare will want to know how she makes her fudge-swirled Almond Poundcake and incomparable Cinnammon Buns; and what's the secret of those famous Bran Muffins? (Pureed Raisins) Hers are "rustic" but elegant creationsAstraightforward, but evocative of browned butter and vanilla, toasted pecans and ricotta. Breakfast Pastries, for example, include Russian Coffeecake, laced with chocolate and sour cream, and lush, brioche Sticky Buns. Although this is a book for the serious cook, its brisk, encouraging tone and intelligently written instructions could help even a novice turn out memorable Chocolate Madeleines, Ginger Scones or Lemon Picnic TartsAwhile experienced cooks can dive into puff pastry or croissant dough, as well. Anyone would be thrilled to sample this combination of pastries, and Silverton's excellent teaching skills make this volume accessible to almost everyone. Photos by Steven Rothfeld. (Sept.)
Copyright 2000 Reed Business Information, Inc.
I was delighted to get my hands on Nancy Silverton's pastry book, since I have used her bread book, Breads From The La Brea Bakery weekly since it came out in 1996. Read morePublished 1 month ago by Lucy Natkiel
I love this book. I already have Nancy Silverton's Bread book and this one rounds out the collection for my sweet tooth as well as some amazing savory recipes.Published 13 months ago by Abaliene
Many good recipes in this book, the one I am looking forward to making is this one on the cover it just looks soo good and pretty at the same time. Read morePublished 18 months ago by prittimo
Came beautifully. Can hardly wait to try out. Thank you for this. You did a great job
and looks like a fabulous book. Appreciate
I have tons of baking books and this one is exactly what I expect from Nancy Silverton: recipes that are just a little different and better than most books. Read morePublished on October 15, 2011 by A customer
I have baked over half of the recipes in this book: muffins, cookies, candy, cakes, breads and I've loved them all! With the exception of the Toasted Fruit Wedges. Read morePublished on April 30, 2010 by Anonymous
I was so excited to get this book and have been really disappointed with it. First off, a lot of these recipes call for special equipment like cake rings, flan molds, etc. Read morePublished on March 28, 2010 by kp
Starting with the raspberry bars and going through the book, Silverton does a great job in bringing classic American favorites to our tables. Read morePublished on March 20, 2003 by Meryl Ankori