Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur
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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.
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.
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