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Pastries from The La Brea Bakery

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Pastries from The La Brea Bakery Cover

ISBN13: 9780375501937
ISBN10: 0375501932
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Synopses & Reviews

Publisher Comments:

"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

Synopsis:

Baking icon Silverton, the original pastry chef at Spago and now the celebrated baker at La Brea Bakery and Campanile, now presents the definitive pastry-making bible. She shares her passion and expertise in 150+ simple yet thorough recipes of her most scrumptious favorites.

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.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

Rachel Coen, May 22, 2010 (view all comments by Rachel Coen)
It sounds impossible, but this book has a recipe for every baked good I've ever wished I could make. Fabulous!

So far, I've made the Ricotta Muffins (light, not too sweet, subtly fennel flavored) and the savory Pasta Torte (wonderfully hearty and unusual), and both were fantastic. I am a lifelong baker, but shy away from overly fancy stuff -- I make good bread & cookies, but puff pastry still scares me, if that gives you an idea -- and I have to say, I have never seen another baking book that does so well at providing a range of high quality recipes that are original & impressive yet also realistic for those of us who are not famous pastry chefs. There are some sections I'll be skipping (did I mention my fear of puff pastry?) but the list of recipes that I NEED to make gets longer every time I pick the book up. A sampling: Brownies with Irish Whiskey & Currants; Asparagus Egg Pie; Peach Cobbler with Cream Biscuits; Ginger Scones; Triple Almond Tart....

If you enjoy baking, you need this on your shelf.
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(3 of 4 readers found this comment helpful)

Product Details

ISBN:
9780375501937
Other:
Silverton, Nancy
Other:
Gelber, Teri
Author:
Silverton, Nancy
Publisher:
Villard
Location:
New York :
Subject:
Desserts
Subject:
Courses & Dishes - Pastry
Subject:
General Cooking
Edition Number:
1st ed.
Series Volume:
8896-AN/893/4
Publication Date:
20001010
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
416
Dimensions:
9.45x7.72x1.30 in. 2.24 lbs.

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Related Subjects

Cooking and Food » Baking » General
Cooking and Food » Baking » Pies and Pastries
Cooking and Food » General

Pastries from The La Brea Bakery New Hardcover
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$44.28 In Stock
Product details 416 pages Random House, Incorporated - English 9780375501937 Reviews:
"Synopsis" by , Baking icon Silverton, the original pastry chef at Spago and now the celebrated baker at La Brea Bakery and Campanile, now presents the definitive pastry-making bible. She shares her passion and expertise in 150+ simple yet thorough recipes of her most scrumptious favorites.
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