Nancy Silvertons Breads from the La Brea Bakery: Recipes for the Connoisseur. Nancy Silverton's Breads from the La Brea Bakery 2019-01-11

Nancy Silvertons Breads from the La Brea Bakery: Recipes for the Connoisseur Rating: 7,4/10 1036 reviews

9780679409076

Nancy Silvertons Breads from the La Brea Bakery: Recipes for the Connoisseur

Used - Acceptable, Usually dispatched within 2-3 business days, A readable copy. You want to grow your own? Imagine having a single searchable index of all your recipes — both digital and print! Used - Very Good, International shipping, Usually ships in 24 hours, Solid copy, clean and Crisp pages with No notation or highlights. Her book describes the two-week process required to create a starter the old-fashioned way. I wonder if Silverton is still following this regimen. All pages are intact, and the cover is intact. His bread continues to be a bench mark of excellence at La Brea Bakery. The spine may show signs of wear.

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Nonfiction Book Review: Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur by Nancy Silverton, Author, Laurie Ochoa, Author, Ruth Reichl, Foreword by Villard Books $34.95 (288p) ISBN 978

Nancy Silvertons Breads from the La Brea Bakery: Recipes for the Connoisseur

Still, the book is full of good ideas and is definitely one that can be added to the standard breadmaking cookbook shelf. Used - Like New, Usually dispatched within 6-10 business days, 100% Money Back Guarantee. Pages can include considerable notes-in pen or highlighter-but the notes cannot obscure the text. She then describes the starter and its variations and shows how they can be incorporated into a variety breads. Pages can include considerable notes-in pen or highlighter-but the notes cannot obscure the text. Silverton abides by the sourdough starter system for most of the breads in this book, which is extremely labor and time intensive. I had to keep reminding myself that this book was published in 1996.

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

Nancy Silvertons Breads from the La Brea Bakery: Recipes for the Connoisseur

For instance, Silverton calls for adding organic grapes on Day 1 of creating a natural starter. Lists of equipment and sources of supplies are included. Used - Good, Usually dispatched within 4-5 business days, A copy that has been read, but remains in clean condition. Specialties include Walnut Bread, Rustic Olive-herb Bread, Chocolate Sour Cherry Bread and Red Pepper Scallion Bread. So I guess I should get to work on my starter. All pages are intact, and the cover is intact.

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Nancy Silverton's Breads from the La Brea Bakery by Nancy Silverton

Nancy Silvertons Breads from the La Brea Bakery: Recipes for the Connoisseur

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. I got a start from a friend, who started hers from one of the many sourdough starters at Cultures for Health. She writes very clearly and personably. There were clear explanations for why you needed to do one particular thing or another and good recommendations for trouble shooting, while other long paragraphs performed the difficult task of describing what you wanted in your dough at each stage. Dust jacket quality is not guaranteed.

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9780679409076

Nancy Silvertons Breads from the La Brea Bakery: Recipes for the Connoisseur

This is the book that taught me sourdough baking. Pages can include limited notes and highlighting, and the copy can include previous owner inscriptions. This is my favorite book about sourdough -- the science, the method, and the art. For additional information, see the Global Shipping Program Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. I live a few blocks away from the La Brea Bakery and love most of the bread produced from them. At ThriftBooks, our motto is: Read More, Spend Less.

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Nonfiction Book Review: Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur by Nancy Silverton, Author, Laurie Ochoa, Author, Ruth Reichl, Foreword by Villard Books $34.95 (288p) ISBN 978

Nancy Silvertons Breads from the La Brea Bakery: Recipes for the Connoisseur

New books: 1 - 50 of 83 Bookseller Notes Price 1. All pages are intact, and the cover is intact. S45 1996 Dewey Decimal 641. You want to make the most addictive waffles ever--and with almost all the work done the night before? Please provide complete recipient name, as it's mandatory for Canada Customs. This is the book that taught me sourdough baking.

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Nancy Silverton's Breads from the La Brea Bakery by Nancy Silverton

Nancy Silvertons Breads from the La Brea Bakery: Recipes for the Connoisseur

I've come back after the no-knead bread revolution ensuing from Jim Lahey's recipe in the Times and in his book that I did read and use often in my own baking now. At ThriftBooks, our motto is: Read More, Spend Less. It's almost like seasoning a cast-iron pan, only your'e seasoning the whole room. Now Nancy Silverton, a onetime pastry chef at Michael's, the original pastry chef at the world-famous Spago, and today quite simply the best bread baker in the country, shares her magical La Brea Bakery recipes, painstakingly crafted during years of trial and error, here perfected and adapted for home bakers. Bookseller: , Rhode Island, United States.

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Nonfiction Book Review: Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur by Nancy Silverton, Author, Laurie Ochoa, Author, Ruth Reichl, Foreword by Villard Books $34.95 (288p) ISBN 978

Nancy Silvertons Breads from the La Brea Bakery: Recipes for the Connoisseur

But I guess, in many ways, this is like a textbook. And don't despair if your first few loaves don't look the same as the examples pictured in this book. Random House Publishing Group, 1996. And by regular, she means regular. Silverton explains the 14-day, once-in-a-lifetime process of creating the starter and the ongoing process of maintaining it. Used - Good, Usually ships within 6 - 10 business days, Buy with confidence. 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.

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Nancy Silverton's Breads from the La Brea Bakery

Nancy Silvertons Breads from the La Brea Bakery: Recipes for the Connoisseur

While commercial yeast may work, using it doesn't really get to the essence of good bread or good bread making. I know of other sourdough starter recipes that take five days with little attention. Don't hesitate to do as much as possible with them instead of a mixer, a spoon, or any otehr tool that distances you from the dough. Bookseller Inventory 01978067940907624; includes dustjacket 49. Contents are almost as new, with no writing or other entries on the text. All pages are intact, and the cover is intact. You want to make the most addictive waffles ever--and with almost all the work done the night before? Yes, her directions are often very wordy but they were thorough and necessary to me.

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