Nancy Silvertons Breads from the La Brea Bakery: Recipes for the Connoisseur by Nancy Silverton - You knead this book

Silverton, who hails from the renowned Los Angeles bakery for which this book is named, goes back to square one in Breads for the La Brea Bakery: the yeast. While commercial yeast may work, using it doesnt really get to the essence of good bread or good bread making. Her book describes the two-week process required to create a starter the old-fashioned way. Once that is done, there are breads, pretzels, bagels, and a host of other good things to bake.

You knead this book
If you make bread, this book is a must-have in your kitchen. Technique, variety, and fun abound on every page.

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