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Product Description
From Amazon
From Publishers Weekly
Copyright 1996 Reed Business Information, Inc.
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Most helpful customer reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars
The best book ever, but not for the meek (weak),
By A Customer
This review is from: Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur (Hardcover)
This book is for accomplished home bread makers that want to make professional quality bread, and there is only one way to do that: sourdough.I have made 15 different breads from this book, including pure sourdoughs, mixed starter breads, levains, and ryes. And every single recipe works! There are lots of books out there that will satisfy most people's desire for breadmaking skills. Nancy's book is one of the few for the true "breadies."
1 of 1 people found the following review helpful
5.0 out of 5 stars
Highly Recommended!,
By
This review is from: Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur (Hardcover)
Before reading this book my only bread-making experience was throwing ingredients into a bread machine and never being thrilled with the results. Making the breads in this book take some practice to get right, but the results are well worth the effort. The fig anise bread is outstanding. My neighbors are now asking if they can buy my bread from me.One exception: I'm sure her starter is fantastic, but there's no way I can feed a starter 3 times a day and go through 7 cups of flour every day. Instead, I talked a local artisan bakery into giving me a couple of cups of their starter, which I feed once a day. I also made my own starter from the "Crust and Crumb" recipe, which worked perfectly. These once a day starters still make fantastic bread, and are a sane alternative. So far every recipe I've tried has delivered great bread.
1 of 1 people found the following review helpful
2.0 out of 5 stars
Decent reference - major snob appeal,
By
This review is from: Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur (Hardcover)
Despite her protestations to the contrary, the author is a snob with too much time on her hands. Maybe she has two or three days to spend on a batch of bread, but as any baker knows, you can produce delicious, satisfying bread in a fraction of a day. Don't be fooled into thinking you have to undergo her rituals to "take your baking to the next level."At one point she compares yeasted bread to to cake mix (because its so-called inferior character). What rubbish. Yeasted bread has a fine history and great character. There are some useful tips, but you needn't go to the trouble she demands to make great bread. Her obsession with the topic is overwhelming even to experienced bakers. It's hard for me to imagine that she has any fun baking or serving bread...
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