ISBN10: 0679409076, ISBN13: 9780679409076, [publisher: Villard] Hardcover
[Houston, TX, U.S.A.] [Publication Year: 1996]

ISBN10: 0679409076, ISBN13: 9780679409076, [publisher: Villard] Hardcover
[Houston, TX, U.S.A.] [Publication Year: 1996]

ISBN10: 0679409076, ISBN13: 9780679409076, [publisher: Random House Publishing Group] Hardcover Nancy Silverton&#160is the co-owner of Osteria Mozza, Pizzeria Mozza, Chi Spacca, and Mozza2Go in Los Angeles, Singapore, and Newport Beach, California. She is the founder of the La Brea Bakery and is the only chef ever to be awarded both the Outsta.
[Greven, Germany] [Publication Year: 1996]
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ISBN10: 0679409076, ISBN13: 9780679409076, [publisher: Penguin Random House LLC Mär 1996] Hardcover Neuware - 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.
[Einbeck, Germany] [Publication Year: 1996]
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ISBN10: 0679409076, ISBN13: 9780679409076, [publisher: Random House] Hardcover pp. 288
[New York, NY, U.S.A.] [Publication Year: 1996]

ISBN10: 0679409076, ISBN13: 9780679409076, [publisher: Random House USA Inc, New York] Hardcover Hardcover. 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. Describes how to make and maintain sourdough starter and shares recipes for a wide variety of breads made from this base. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
[Stevenage, United Kingdom] [Publication Year: 1996]
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