Nancy Silverton's Breads from the La Brea Bakery

Nancy Silverton's Breads from the La Brea Bakery

Recipes for the Connoisseur

By Nancy Silverton; Laurie Ochoa; Ruth Reichl (Foreword by)

Villard Books, Hardcover, 9780679409076, 288pp.

Publication Date: March 5, 1996


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. 25 photos.

About the Author
Nancy Silverton and her husband, Mark Peel, own and operate Campanile Restaurant and the La Brea Bakery in Los Angeles. She is the author of "Nancy Silverton's Pastries" from the La Brea Bakery (nominated for Julia Child and James Beard Awards) and Desserts. She lives in Los Angeles.
Teri Gelber is a food writer and public radio producer living and eating well in Los Angeles.

"From the Hardcover edition."

Award-w Laurie Ochoa is a beloved story editor known for her high standards and ability to encourage new and established writers to do their best work. During her eight years as editor in chief of the LA Weekly, she produced a literary city paper with highly regarded investigative, cultural and lifestyle coverage and led the paper to more national journalism awards than any other alternative newspaper in the country, including the Pulitzer Prize in 2007. From 1999 to 2001, she was the executive editor of Gourmet, where she and Ruth Reichl attracted a new generation of readers to the magazine,

Ruth Reichl joined Gourmet as Editor in Chief in April 1999. She came to the magazine from The New York Times, where she had been the restaurant critic since 1993. As chef and co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she served as restaurant critic for New West and California magazines. In 1984, she became restaurant critic of the Los Angeles Times, where she was also named food editor. Reichl began writing about food in 1972, when she published a book called Mmmmm: A Feastiary. Since then, she has authored the critically acclaimed, best-selling memoirs, Tender at the Bone and Comfort Me With Apples. She is the editor of The Modern Library Cooking Series, released in March 2001. She has also written the introductions for Nancy Silverton s Breads from the La Brea Bakery: Recipes for the Connoisseur (1996) and Measure of Her Powers: An M.F.K. Fisher Reader (2000). She is currently working on Remembrance of Things Paris, The Gourmet Cookbook, and a third memoir. Reichl has been honored with three James Beard Awards (two for restaurant criticism, in 1996 and 1998, and one for journalism, in 1994) and with numerous awards from the Association of American Food Journalists. She holds a B.A. and an M.A. in the History of Art from the University of Michigan, and lives in New York City with her husband, Michael Singer, a television news producer, and their son.