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Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur: A Cookbook, by Nancy Silverton
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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.
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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; 1st edition (March 5, 1996)
Language: English
ISBN-10: 0679409076
ISBN-13: 978-0679409076
Product Dimensions:
7.6 x 1.1 x 9.5 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
121 customer reviews
Amazon Best Sellers Rank:
#48,211 in Books (See Top 100 in Books)
Nancy Silverton seemingly tries to cover all bases in her book "La Brea Bakery: Recipes for the Connoisseur." She even goes so far as to tell you to take the temperature of the floor where you are making sour-dough starter! If your kitchen cannot be kept between 70 and 75 degrees, she tells you to take the starter "down to the basement" where it is cooler. Gee wiz, Nancy - not everyone has a basement, especially in California! You should know that! Our air conditioned home in South Florida is usually kept between 76 and 78 degrees, primarily due to the cost of electricity. I should have drawn the conclusion that my sourdough starter was going to fail because it simply is not cool enough. But why didn't Nancy just come out and say "forget it" if you can't cool down your kitchen?? But here is the real rub: people on YouTube are making great sourdough starters in a week's time, using only a table spoon of flour … and then feeding with roughly the same amount on the feeding schedule. With Nancy's method, one uses and discards about 10 pounds of flour over about two weeks time. It really is a big waste of time and money. I'm sure I will go back to making a sourdough starter in the winter when the weather cools, and I will try out her bread recipes, but I won't be using her sourdough starter recipe again. I don't believe that the gold-rushers in the Sierra Foothills of Calif., in SF, or the Klondike wasted as much flour on their sourdough starter as Nancy wants one to use/ waste. But then, that is SOCAL (Southern Calif. for those unacquainted with the Golden State).
Since I love La Brea breads, I was excited to get this book. I followed her directions for making the starter but once I got to the "building the starter" stage, I started each feeding with only 2 cups of starter to lessen waste. It seemed to work just fine for me. I also don't feed it 3x a day as recommended. I feed it once the night before beginning the dough then refrigerate the remainder. I have been waiting 3 days before feeding again (a la Reinhart's method) and it seems to be keeping very strong after 5 months.I make the Country White (1/2 recipe) regularly, forming into 1 lb boules perfect for 2 people. The Chapeau Rolls made as plain round rolls are lovely. The whole grain took several tries to get it light enough but the New York Rye came out perfect the first time and had the best texture of any rye I've tried. The sourdough waffles are crisp outside an tender inside with very good flavor, although they didn't brown well.So the bottom line is to use her book with common sense and make the starter and recipes work for you. Personally, I think feeding the starter 3x a day is too much for my schedule and frankly is a waste of flour. But the recipes I have tried are good and if they don't work for you, try experimenting.
One of the best bread cookbooks out there, I think. I am a cook, baker, and chef. I used to bake professionally.I love this cookbook. Years ago, I made my start from organic red grapes (per the recipe in this book). It makes such an awesomeloaf of sourdough bread. I have yet to find any bread out there that compares with this recipe. The bread has a fantastic crust with verynice interior and a sourdough flavor (but not overwhelmingly so). What I love most about the bread is it does not bloat you up (becausethere is no yeast, only starter for the basic recipe. Also, the bread stays good for a week and does not get "rock hard" like somany rustic sourdough breads. There are also recipes for focaccia, rustic flat bread, rosemary bread, etc. There is one of the bestrecipes for sourdough pancakes as well as waffles. There are also recipes for whole wheat and rye breads. They are also good, but Iprefer the sourdough.
Great book on making sourdough. Yes, the recipes are not simple There's a lot of ins and outs, tips and tricks, and troubleshooting. I was thinking that I should have started this when I retired, but the results are great and I love that Nancy has this down to a science. My husband loves sourdough, and loves the bread that I've been making. We can't buy any bread in our town that is this good, so it's worth the extra effort. I would highly recommend it.
Nancy Silverton is the embodiment of passion. Not since reading Mastering the Art of French Cooking have I come across a cookbook and chef/baker/savant able to impart knowledge so completely. Silverton literally tells you all of the techniques, discoveries and secrets she's found through countless hours of trial and error, and successfully built her restaurants and bakeries on.If you're a beginner or a seasoned baker, chances are you will find something beneficial from reading/using this book. Even if it's just Silverton's infectious passion.
Amazing book ONLY IF you'd like to bake sourdough breads. If not, this is not the book for you. Otherwise, amazing detail and insight into baking.
I absolutely love this book. I had no experience in bread-making when I bought it, but I was dedicated to learning how to make awesome sourdough. She writes beautifully and really gives you a feel for what the dough should look/feel like at every stage. The basic recipe is many, many pages of prose. Don't let that intimidate you: she describes each step so in-depth that it'll help you make your way toward being an independent baker. Also, each recipe is for at least two loaves so working your way through this book is a great way to make friends!As a picky aside: I never took her advice for how to make a starter. I think there's a lot of superstition in her method that results in wayyy too much work for a home baker. I used the Root Simple method: equal parts flour and water in a jar, pour out and replace half each day. Works like a charm and you don't have to take your starter to work like Ms. Silverton suggests.
Great book and great recipes. If you are new to sourdough, don't be intimidated. It takes patience to get your natural yeast started, but once you are baking you will be overjoyed! This book has Nancy's sourdough recipes and yeast recipes as well.
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