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| Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur | 
 enlarge | Author: Nancy Silverton
Publisher: Villard
Category: Book
List Price: $34.95
Buy Used: $2.99
You Save: $31.96 (91%)
New (28) Used (51) Collectible (4) from $2.99
Avg. Customer Rating:  53 reviews
Sales Rank: 23233
Media: Hardcover
Number Of Items: 1
Pages: 288
Shipping Weight (lbs): 1.7
Dimensions (in): 9.3 x 7.2 x 1.1
ISBN: 0679409076
Dewey Decimal Number: 641.815
EAN: 9780679409076
ASIN: 0679409076
Publication Date: March 5, 1996
Availability: Usually ships in 1-2 business days
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| Customer Reviews:
 the authority on sourdough bread November 24, 2008
not a lot to say.
buy the book.
make the bread.
ahh!
worth 5 stars.
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My favorite book on bread. I have 5. For several years, I made 2-3 loaves of bread every week using this book. I'm currently on hiatus from bread-making, but I need to get back to it!
You knead this book November 11, 2008
If you make bread, this book is a must-have in your kitchen. Technique, variety, and fun abound on every page.
Nancy Silverton's Breads from the L Brea Bakery January 28, 2008
Sensational book for the serious bread maker - Must have for those intrested the science behind the dough. This understanding allows for the ultimate in bread creation.
Best Sourdough book ever October 28, 2007
1 out of 1 found this review helpful
My mother was given this book when I was 15, and never took a second look at it. That summer, I used the instructions in the book to make my first sourdough start and baked some of the most delicious breads I had ever tasted. Years later, it's still my favorite bread book.
I wouldnt recommend this for anyone who dosnt already know how to bake bread, but anyone who wants to learn to make better bread should definitely get this book.
A "How to" Sourdough Book September 15, 2007
1 out of 1 found this review helpful
I picked up a used copy of this book in the late 1990s at Half Price Books for less than 4 dollars. I had just read the ingredients label on my store bought "sour dough" bread and discovered the sour ingredient was vinegar. This got me interested in real sourdough. Nancy was one of the featured bakers in the PBS series and companion book "Baking With Julia." The last time I checked, this series and Nancy's episodes from the series, is still available to view online at Julia Child's PBS website. If you buy the book, you may thus be able to go online and view the video of how she makes her starter and bakes some bread. Or you may wish to first view the video to see if this is something you wish to tackle.
This is just about a 100% hardcore sourdough bread baking book. The first thing you learn is how to make the starter (this takes well over a week). A starter is made by capturing air borne yeast. Once you get the starter down, this starter is used and reused by feeding and replenishing to make bread in an ongoing cycle. The breads in the book take from a day and a half to more than 3 days to make! This sounds far worse than it actually is. The bread is actually built over several days in stages by taking some starter and adding flour and water and fermenting slowly and then adding more flour and water, etc. Actual labor time is not that great. Making bread becomes a matter of scheduling.
The most important step is making your own starter. This book has great instructions and photos. I followed them as given and got a very lively starter as a result--her instructions WORK. Once you get this down, you then can tackle the breads, which start with a white, wheat, or rye starter and are built from some basic recipes.
Nancy is the real deal when it comes to sourdough including winning the San Francisco first prize award. A few years ago her bakery was sold and I have seen some La Brea breads at my local Costco.
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