Nancy Silverton's Pastries from the La Brea Bakery

By Nancy Silverton
(Villard, Hardcover, 9780375501937, 416pp.)

Publication Date: October 10, 2000

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Description

"The pastries we make are deliciously simple and rustic and never too sweet. Woven into many of them are my favorite flavors: butter, cinnamon, nuts, and fruit. They're familiar, uncomplicated, and satisfying. One taste and you're instantly comforted. Inspired by a sweet memory from childhood, a European classic, or a time-honored bakeshop standard, they are flavors you never tire of. Like my bread, these are pastries you want to eat every day."        --from the Introduction


When celebrated pastry chef and baker Nancy Silverton decided to add sweets to the La Brea Bakery's shelves of artisanal breads, she knew that they couldn't be just any sweets. Instead of baking fastidious and overelaborate desserts, she creates deliciously simple, rustic pastries, full of texture and flavor, that complement perfectly her hearty, country-style breads and have people lining up morning after morning. Now, in Pastries from the La Brea Bakery, Silverton shares her passion and expertise in more than 150 recipes of her most scrumptious favorites--virtually every pastry in the La Brea Bakery's impressive repertoire.
        Silverton distills years of experimentation and innovation into simple and accessible directions. Many of her recipes are surprisingly quick and easy--not to mention incredibly tasty--like her crisps, cobblers, and crumbles, and her ever-popular scones, which run the gamut from Chocolate-Walnut to Ginger to Mushroom-Onion. Her muffins are moist and distinctive, from the healthful Bran to the rich Crotin de Chocolat. She offers an array of quickbreads and quickcakes for all tastes (including Madeleines, Canellés, and Cranberry-Almond Tea Bread), and her tarts bring out the best qualities of the finest ingredients, from the intense, fresh fruit of her Cherry Bundles to her elegant Triple Almond Tart. Beautiful cookies, such as Almond Sunflowers, Nun's Breasts, and Swedish Ginger Wafers, are centerpiece desserts on their own. Silverton also deftly teaches the delicate art of confections--here you'll find Almond Bark, English Toffee, and Lollipops--and demystifies the sometimes intimidating technique of doughnut making.
        The crowning touch is her detailed section on Morn-ing Pastries, where she guides us to mastery of the classic doughs: the quick and rich bobka, the fine-textured traditional brioche, the famous and flexible croissant, and the pièce de résistance: puff pastry.
        An important book from a baking and pastry icon, Pastries from the La Brea Bakery, like Nancy Silver-ton's acclaimed Breads from the La Brea Bakery, is a bible of the craft for bakers everywhere.

A selection of recipes from
Nancy Silverton's Pastries from the La Brea Bakery

Apple Fritters * Asparagus-Egg Pie with Potato Crust * Black Currant Silk Tart
Blueberry-Almond Muffins * Brownies with Irish Whiskey and Currants * Canellés
Caramel Candy Kisses * Cheese Croissants * Chocolate-Walnut Scones * Cinnamon Custard Tart  ¸  Country Feta Pies * Crème Fraîche Coffee Cake * Croissants * Crotin de Chocolat  ¸  Espresso Wheels * Everyone's Mother's Berry Cobbler * Ginger Scones * Hazelnut-Banana Tart  ¸  Iced Raisin Squares * Jelly Doughnuts * Lemon Turnovers * Madeleines * Moravian Ginger Snaps  ¸  Nectarine-Ginger Crisp * Nun's Breasts * Parma Braids * Pecan Sticky Buns * Ricotta Muffins  ¸  Rosemary Corncakes * Rugelach * Sesame-Pumpkin Seed Brittle  ¸  Sticky Toffee Pudding * Viennese Cream Brioche




About the Author

Nancy Silverton co-owns and operates the Campanile restaurant and the La Brea Bakery in Los Angeles. Her numerous accolades include awards from Bon Appétit, Chocolatier, Food & Wine, and the James Beard Founda-tion. Breads from the La Brea Bakery was nominated for Julia Child and James Beard cookbook awards.




Praise For Nancy Silverton's Pastries from the La Brea Bakery

Praise for
Nancy Silverton's Pastries From the La Brea Bakery


"DESSERTS by Nancy Silverton was my very first book of inspiration on the road to becoming a pastry chef.  Now with PASTRIES FROM THE LA BREA BAKERY Nancy continues to inspire me with her originality, passion and accessibility.  She is an American treasure."
--Claudia Fleming, Pastry Chef, Gramercy Tavern

"I stood in the kitchen several times with Nancy and watched her bake.  It was the thrill of a lifetime.  Baking from her book is almost as good.  I just made Nancy's delicious bran muffins and I can't resist them.  They're the greatest!  (P.S. I added some walnuts.)"
--Maida Heatter

Praise for
Nancy Silverton's Breads from the La Brea Bakery


"Nowhere is the American urge toward quality and freshness more apparent
than it is in bread making. And nowhere, in my experience, is the urge purer and more dedicated
than in Nancy Silverton's Breads from the La Brea Bakery."
--Richard Flaste, The New York Times Book Review

"Nancy Silverton has a personal aesthetic that I greatly admire.
It is revealed in all of her handmade rustic-looking loaves and the inspired choice of recipes in this book. She appeals to all the senses--not just the sense of taste."
--Alice Waters

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