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

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4.1 out of 5 stars See all reviews (59 customer reviews)

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Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile by Teri Gelber
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Editorial Reviews

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.

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Product Details

Hardcover: 288 pages
Publisher: Villard (March 5, 1996)
Language: English
ISBN-10: 0679409076
ISBN-13: 978-0679409076
Product Dimensions: 9.3 x 7.2 x 1.1 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)

Average Customer Review: 4.1 out of 5 stars See all reviews (59 customer reviews)

Amazon.com Sales Rank: #72,628 in Books (See Bestsellers in Books)
Popular in this category: (What's this?)
#82 in Books > Cooking, Food & Wine > Baking > Bread

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The Professional Chef by Culinary Institute of America in Back Matter

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	80% buy the item featured on this page: Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur 4.1 out of 5 stars (59) $23.07
	7% buy The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread 4.8 out of 5 stars (225) $23.10
	6% buy Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking 4.7 out of 5 stars (506) $16.37
	4% buy Nancy Silverton's Pastries from the La Brea Bakery 4.1 out of 5 stars (14) $24.75

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Customer Reviews

59 Reviews

5 star:		(36)
4 star:		(5)
3 star:		(9)
2 star:		(6)
1 star:		(3)

Average Customer Review

4.1 out of 5 stars (59 customer reviews)

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Most Helpful Customer Reviews

75 of 77 people found the following review helpful:

5.0 out of 5 stars Best Bread, January 16, 2001

By	James R. Mckinley (San Diego, CA USA) - See all my reviews (REAL NAME)

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I have been a fan of the La Brea Bakery's bread for many years. I have tried many bread recipes at home, but none compare to Nancy Silverton's recipes from her La Brea Bakery. Many will say that this book is not for beginning bread bakers. This is probably true. I belive you should try baking with commercial "instant" or "Active" yeast before you try her methods. All her bread is made with a natural sourdough starter that takes two weeks to create, and requires daily feeding. The result is the best bread on earth. It is a lot of work. I end up baking more than I can eat, but my friends and family benefit from this. The recipes in this book take time: In most cases two days before a loaf is completed. It is worth it. Just schedule your time around the dough rising periods.

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47 of 47 people found the following review helpful:

5.0 out of 5 stars Phenomenal book for the obsessed, March 13, 1998

By A Customer

This book is an unbelievable text for the already experienced bread baker who wants to take his/her skills to another level. Ms. Silverton is arguably the country's greatest baker, and it is her obsession with baking the perfect loaf of bread that permeates this text (note the 20+ pages of instructions for the first loaf in the book). She has spent an exhausting amount of time working out the minute details of each recipe, right down to the exact temperature of the ingredients, in order to create beautiful and flavorful loaves.

As a result, this book is definitely not for the beginner, nor is it for the quick baker looking for some easy recipes to make in a few hours. The quickest bread in this book takes two days to make, and many breads require three days. If you are obsessed with baking (as am I) and want to elevate your skills tremendously, then definitely buy this beautiful and easy-to-read book. If you're a beginner baker or someone just looking for some quick recipes for dinner, don't purchase this paean to the perfect loaf.

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46 of 47 people found the following review helpful:

5.0 out of 5 stars For the hardcore, the dedicated and the driven, October 23, 2000

By	Jadepearl "geezer geek" (Wandering, USA) - See all my reviews

This is an excellent book for those who wish to pursue baking bread armed with technical and practical information in addition to their own yeast starters.

I have yet to encounter a book that provides so much information on the making of bread and using of natural yeast starters. This is not a book for those who expect to do quick breads. For the person who wants to know how to make artisan breads at home this book is for you.

The use of starter yeasts is extensive covering white, rye, and wheat. The only other book that gives you more information about "creating" starters and sourdough is _World Sourdoughs From Antiquity_ .

The design of the book is pretty simple. Description of ingredients in detail; tools used; yeasts, starters and sourdoughs; recipes which are broken down by which type of starter used. The recipes themselves are broken into multi-day sections so that the process is more clear. Example would be the challah which is a 2 day bread. The steps themselves don't take that long but you learn the value of planning.

In essence to get something close to your favorite artisan bread you must spend time and a certain amount of patience. This book is quite honest about that and does not use shortcuts at the expense of the quality.

But what about the bread? It is good. Sometimes not as picture perfect but even the "failures" have been tasty.

A must for the baker's library. A wealth of information and interesting recipes too. Not bad for a book that is 251 pages (not counting sources and index).

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Most Recent Customer Reviews

4.0 out of 5 stars A Very Inspirational Book! Needs more measurement info
I love this book. It's really inspirational. However it makes a poor reference book -- Why? Because of the way she presents her weights. Read more

Published 8 days ago by m-photo

4.0 out of 5 stars A true spirit speaks the inconvenient truths of bread-making
There are no quick roads to bread-making proficiency, and Nancy Silverton does her reader the lovely justice of admitting this much from the very start. Read more

Published 11 days ago by localcrew

5.0 out of 5 stars Great for Professional Baker
Bought this as an 80th Birthday present for my husband a retired professional Chef, Baker,& former owner of restaurant for 40 years. Read more

Published 21 days ago by Alice A. Elliott

3.0 out of 5 stars Used book order
I chose a used book with a slight bend in the cover. However, I recieved a book with water damage. I noticed that the water damaged book was offered, but that was not the one I... Read more

Published 5 months ago by Busy baker

5.0 out of 5 stars How to make great bread
Excellent book. Follow it with a little artistry of your own and you will make great Bread. Her conversions from wight to volume are not always right and her cook times need... Read more

Published 9 months ago by Vincent -

5.0 out of 5 stars bread making knowledge
This book is amazing. My son created the sourdough starter, using grapes rather than yeast, and we had the most wonderful bread... Read more

Published 10 months ago by Patricia M. Peters

5.0 out of 5 stars the authority on sourdough bread
not a lot to say.

buy the book.

make the bread.

ahh!

worth 5 stars. Read more

Published 11 months ago by Carl Brown

5.0 out of 5 stars You knead this book
If you make bread, this book is a must-have in your kitchen. Technique, variety, and fun abound on every page.

Published 12 months ago by Eric J. Toll

5.0 out of 5 stars Nancy Silverton's Breads from the L Brea Bakery
Sensational book for the serious bread maker - Must have for those intrested the science behind the dough. This understanding allows for the ultimate in bread creation.

Published 21 months ago by John Schweiger

5.0 out of 5 stars Best Sourdough book ever
My mother was given this book when I was 15, and never took a second look at it. That summer, I used the instructions in the book to make my first sourdough start and baked some... Read more

Published on October 28, 2007 by Zaylinda

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