When I first opened this book up in the late 90's, baking with natural leavening seemed foreign yet exciting, and this was my first introduction to it. The recipes in this cookbook are not quick and easy versions of your favorite breads - they are the real thing, and most are two-day recipe affairs.
Her tip for cleaning up was spot on (rinsing bread making tools with cool water before hot water) and someday I will make the time to bake the Walnut Bread - a three-day sponge bread-making extravaganza.
- Nancy Silverton's Breads From the La Brea Bakery; by Nancy Silverton
- Villard Books; 1996
- ISBN: 679409076
- Hardcover; 261 pages
The Cookbook Papers