"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,
Canelles, 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 Morning 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 piece de
resistance: puff
pastry. An
important book from a baking and pastry icon, Pastries from
the La Brea Bakery, like Nancy Silverton'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
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