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A beautiful cookbook from the master baker of the brioche and creme fraiche custard that made Julia Child cry because, "It's a dessert to cry [over]; it's so good." 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. From the two-week process of creating the starter to the ingredients and equipment needed, to the required temperature control needed for the perfect loaf, beginner and advanced bread makers and bakers will enjoy this incredible, classic cookbook.… (altro)
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TO STEVE SULLIVAN, of Acme Bread Company, whose wonderful bread proved to me once long ago that even though we might not have the right water the right flour, or the years of tradition in the United States, it's still possible to turn out a superior product. His bread continues to be a bench mark of excellence at La Brea Bakery.
AND TO IZZY COHEN, for being there in the beginning, when I was just learning how to make sourdough breads and there were as few books as there were experts to turn to. Izzy, when I'm seventy years old and retired, I want to be just like you.
Incipit
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I don't like ugly bread.
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Strain the oil, then toss the croutons in it, then bake.
A beautiful cookbook from the master baker of the brioche and creme fraiche custard that made Julia Child cry because, "It's a dessert to cry [over]; it's so good." 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. From the two-week process of creating the starter to the ingredients and equipment needed, to the required temperature control needed for the perfect loaf, beginner and advanced bread makers and bakers will enjoy this incredible, classic cookbook.
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