[PDF.86gm] Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur

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

[PDF.lr33] Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur

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 | #29928 in Books |  1996-03-05 |  1996-03-05 | Ingredients: Example Ingredients | Original language:English | PDF # 1 |  9.60 x1.10 x7.70l,1.71 | File type: PDF | 288 pages

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||6 of 7 people found the following review helpful.| La Brea Breads by Silverton|By joyful|I am a sourdough baker so Silverton's breads are "up my alley," so to speak. I consulted with her instructions for shaping a classic fougasse, which I just made using a recipe from another author (Hamelman, in Bread). Her shaping directions and the B & W photo were very helpful; also, the color photos on the inside covers are beautiful.|.com |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 o

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.

You can specify the type of files you want, for your device.Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur   |  Nancy Silverton. I was recommended this book by a dear friend of mine.

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