Books about Silverton from Amazon.com

Award-winning chef Nancy Silverton has conquered the gourmet world as the original dessert chef at Spago and founder of the celebrated La Brea Bakery. Her recipes are legendary, innovative, and delicious. However, in the last few years, there has been a great shift in cooking toward the Home Meal Replacement (HMR), better known as “takeout.” It’s impossible to spend hours in the kitchen after a hard day’s work, so more people are buying prepared foods and frozen meals, compromising taste for convenience. Realizing that people’s hectic workdays don’t afford everyone the time to re-create her epicurean triumphs, Nancy has come up with the perfect solution . . .

Enter, the jar!

Compiling a list of her favorite products that come in jars—and cans, bags, and boxes—Nancy has created easy-to-follow recipes that require less than thirty minutes to prepare. With this book there’s no need to sacrifice flavor, sophistication, and taste just because you’re spending less time chopping, cleaning, cooking, or baking. Nancy’s shortcuts not only allow us to produce quick and easy meals at home, they let us bring back the pride and the joy of creating gourmet meals for our family and friends.

A Twist of the Wrist contains 137 quick and delicious gourmet recipes from salads to pasta to meats and desserts, such as:

Cumin Shrimp and Chickpea Salad with Roasted Carrots
Creamy Corn Soup with Bacon and Cheddar Crostini
Orzo with Dried Porcini Mushrooms, Radicchio, and Aged Balsamic Vinegar
Boneless Pork Chops, with Creamy Polenta and Fennel Pollen
Seared Rare Tuna with Tomato-Olive Salsa
Dulce de Leche Ice Cream Pie with Hot Fudge Sauce, Cajeta, and Salty Spanish Peanuts

In addition to Nancy’s own creations, she includes recipes concocted with prepared ingredients from some of her chef friends, including Sara Foster, Tom Colicchio, Charlie Trotter, Mario Batali, Suzanne Goin, Ruth Reichl, and Jean-Georges Vongerichten.

There is also a pantry section, telling us where to get—by the Internet and mail order—the best of all things canned, jarred, and bottled.

This charming and utterly indispensable cookbook is suited for any type of cook, whether you’re an on-the-go gourmand or you just love flavorful, accessible meals at home. A Twist of the Wrist fits perfectly into today’s modern lifestyle and is a must-have for the contemporary kitchen.

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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 doesn't 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..
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When Nancy Silverton began serving sandwiches one night a week at Campanile, her and husband Mark Peel’s award-winning restaurant, she envisioned a laid-back and intimate evening when she’d be able to relax, chat with customers, and have some fun devising new and creative recipes. Well, she hasn’t had much time to relax: Sandwich Night became one of Campanile’s busiest nights, a vastly popular weekly tradition in Los Angeles and the place to be on Thursdays. And since then, sandwiches have become the latest craze to hit the American food scene.

The reason for Sandwich Night’s success is easy to understand: the sandwiches are incredible. They’re gourmet meals that happen to sit on bread, the furthest thing away from the boring old sandwiches that we usually content ourselves with. Instead of PB&J or tuna salad, how about Braised Artichokes, Ricotta, and Mint Pesto with Pine-Nut Currant Relish? Or Eggplant, Seared Tuna, and Anchoïade? Or even Bacon, Avocado, and Watercress? These open-faced sandwiches are innovative dishes that taste wonderful, look beautiful, and are perfect for entertaining.

The closed-faced sandwiches are delicious new takes on well-loved standards like the Croque Monsieur, the Monte Cristo, the Reuben, and, of course, everyone’s favorite, the Classic Grilled Cheese. Also included are Nancy’s creative sort-of sandwiches—Fondue the Swiss Way, Snackbreads, and Skewered Mozzarella—and tea sandwiches, wonderful creations that will banish memories of limp watercress and insipid egg salad forever. As if this isn’t enough, there are the mouthwatering sandwich cakes and cookies, like the Open-Faced Berry Brioche Sandwich, Chocolate Cake Club Sandwich, and Almost Oreos.

There are recipes for some truly addictive bar snacks, like Cheese Fritters and Candied Spicy Walnuts, to serve before the meal. And there are also recipes for tantalizing spreads and condiments that go well beyond the ordinary. Finally, for the cook who wants to make everything from scratch, Nancy has included recipes for different breads, from Brioche to Hot Dog Buns, based on those from her world-famous La Brea Bakery.

Written in Nancy’s charming, down-to-earth style, these recipes are versatile and easy to follow. As good to look at as they are to eat, these sandwiches offer a new, creative solution to entertaining and will be a valuable addition to the home cook’s repertoire. The result: Sandwich Night is sure to be a hit in your home, too.


From the Hardcover edition..
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The La Brea Bakery had humble beginnings, initially offering only rustic bread. But the locals clamored for more, so owner Nancy Silverton--to ever-widening acclaim--introduced everyone's favorite sweets, including cookies, tarts, crisps, and crumbles The irresistible sights and smells of a good local sweets shop permeate her second cookbook, Pastries from the La Brea Bakery, a follow-up and companion to Breads from the La Brea Bakery. The recipes are designed with the novice baker in mind (baking tools and ingredients are indexed with brief explanations of importance), but the book courts all levels of baking experience. For the more advanced, Silverton shows how to visually accentuate her creations with richly colored fruits and sugars that create varying caramelized effects in delicious ways. Dough recipes include bobka, brioche, and croissants; in the more decadent sweets department are recipes for cookies, tarts, scones, and an entire chapter on doughnuts. Once you get stuck in La Brea you'll have a deliciously hard time getting out. --Teresa Simanton.
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The hottest chefs in the food business have one thing in common, Taste, the lavish culinary magazine. Now the best of Williams-Sonoma Taste is collected in one gorgeous volume, including innovative recipes from starters to desserts and illustrated with some of the best modern food photography available. The Best of Taste really does offer the best dishes from around the world, featuring recipes crafted for authenticity and freshness. Meal planning is made simple thanks to sections organized by course from starters to desserts and beverages. Cooks everywhere will find lasting inspiration in these pages, where favorite recipes from celebrated chefs and cookbook authors are at their fingertips..
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Founded by the Denver & Rio Grande Railway in 1880, the Durango & Silverton Railroad was used originally to haul silver and gold from the San Juan Mountains. Through the years, this railroad has established a unique history. During WW II its equipment was used to process uranium for use in the war, and in the 1960's it was used as a sight for several Hollywood movies, including Butch Cassidy and the Sundance Kid. In TRAINS, Kuklin captures the life of these old steam engines with extraordinary photographs and engaging text. She offers informative descriptions about the history of the.
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Snowflakes and Quartz is a most unusual book documenting life growing up in a mining town at the turn of the century in western Colorado. Louis Wyman was the man who lived that life, writing what it was like traveling in the first car to come to town as a young boy; what it was like working in the mines; the hardships; the humor; the funny characters in town. And then, writing of the sadness and trauma as be watched his town of Silverton, once one of the most famous camps of the West, slowly fade. Almost forty short stories are gathered here. They'll make you laugh and they'll make you cry. Almost fifty photographs and the author's good writing help to preserve past with learning about and remembering. Second Printing 21 years later! .
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