Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Nancy Silverton's Sandwich Book PDF full book. Access full book title Nancy Silverton's Sandwich Book by Nancy Silverton. Download full books in PDF and EPUB format.
Author: Nancy Silverton Publisher: Knopf ISBN: 0375711147 Category : Cooking Languages : en Pages : 258
Book Description
Silverton instituted many of these lighter menu recipes at her Los Angeles eatery, Campanile, the 2001 winner of the James Beard Award for Best Restaurant. Separate sections on spreads, condiments, and breads are accompanied by a list of suppliers. 41 full-color photos.
Author: Nancy Silverton Publisher: Knopf ISBN: 0375711147 Category : Cooking Languages : en Pages : 258
Book Description
Silverton instituted many of these lighter menu recipes at her Los Angeles eatery, Campanile, the 2001 winner of the James Beard Award for Best Restaurant. Separate sections on spreads, condiments, and breads are accompanied by a list of suppliers. 41 full-color photos.
Author: Gus Frederick Publisher: Arcadia Publishing ISBN: 9780738575339 Category : History Languages : en Pages : 132
Book Description
Incorporated in 1854, Silverton sits at the eastern edge of the Willamette Valley and gives way to the foothills of the Cascade Mountains. It was built along Silver Creek, a location used for countless years by native people. As the town grew, it became a shipping center for the timber and agricultural industries of the area. During the early part of the 20th century, Silverton's mills helped supply the nation with lumber. Like many small towns, Silverton has changed with the times, but it has retained its small-town feel as a vibrant community with a diverse population. The community has nurtured many talents over the years, including political cartoonist Homer Davenport and astronaut Donald Pettit.
Author: Nancy Silverton Publisher: Villard ISBN: 0345546652 Category : Cooking Languages : en Pages : 530
Book Description
“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, Canellés, 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 pièce de résistance: 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.
Author: Nancy Silverton Publisher: Knopf ISBN: 1400044073 Category : Cooking Languages : en Pages : 273
Book Description
Presents more than 130 easy-to-prepare recipes for dishes that use prepared foods from supermarkets or specialty stores as a base, from salads and pasta to meats and desserts.
Author: TBlee Publisher: Tracey Brownlee ISBN: Category : Languages : en Pages : 60
Book Description
Alex was struggling with his real world versus his dream world, with each passing hour he was slowly loosing his grip on which one was his true reality just a typical man living quite an uneventful life,but he did have one burning question. If we die in our dreams do we die in real life? No one could seem to answer such a simple question, but little did he know a trip to his local barbers was not only going to answer his question.It would leave him wondering if his life would ever be the same again.
Author: Michael Brown Publisher: Lulu.com ISBN: 1105626415 Category : History Languages : en Pages : 70
Book Description
A history of the Denver & Rio Grande's Silverton Branch. Also includes a history of the Mears Short-lines. Discover the history of the line and how it went from a working railroad to the successful tourist line. Including many photographs and maps.
Author: Jeff Corr Publisher: Arcadia Publishing ISBN: 1439645167 Category : Photography Languages : en Pages : 184
Book Description
As the ancestral hunting grounds of mountain people known as the Utes, the future site of Silverton was explored by nomadic hunters for generations. During the 1860s, Charles Baker, an early mining prospector, discovered some mineral wealth in the area and spread highly exaggerated rumors that brought in even more prospectors. Significant wealth was found in Arrastra Gulch along the Alpine Loop, north of Bakers Park. From the beginning of its mining heritage, Silverton has gone through periods of boom to bust. In the 1950s, the area was discovered by Hollywood, increasing its appeal to tourism, and in the 1960s, the Durango & Silverton Narrow Gauge Railroad reinvested heavily to dedicate itself to tourist travel. Although mining continued on a limited basis up until the 1990s, Silvertons economy is now supported by those who come for its history, picturesque landscapes, fly fishing, jeeping, and hiking.
Author: Nancy Silverton Publisher: Knopf ISBN: 0385354339 Category : Cooking Languages : en Pages : 433
Book Description
As an award-winning chef and the owner of six busy restaurants across two continents, Nancy Silverton was so consumed by her life in the professional kitchen that for years she almost never cooked at home. With her intense focus on the business of cooking, Nancy had forgotten what made her love to cook in the first place: fabulous ingredients at the height of their season, simple food served family style, and friends and loved ones gathered around the dinner table. Then, on a restorative trip to Italy—with its ripe vegetables, magnificent landscapes, and long summer days—Nancy began to cook for friends and family again, and rediscovered the great pleasures (and great tastes!) of cooking and eating at home. Now, in Mozza at Home, Nancy shares her renewed passion and provides nineteen menus packed with easy-to-follow recipes that can be prepared in advance (with no fancy restaurant equipment needed!) and are perfect for entertaining. Organized by meal, each menu provides a main dish along with a complementary selection of appetizers and side dishes. Under Nancy’s guidance you can mix and match all the options depending on the size of your gathering. Make a few sides for a small dinner party with friends, or make them all for a delicious family feast! And don’t forget dessert—there’s an entire chapter dedicated to end-of-meal treats such as Devil’s Food Rings with Spiced White Mountain Frosting and Dario’s Olive Oil Cake with Rosemary and Pine Nuts that can be prepared hours before serving so that the host gets to relax during the event too. Whether it’s Marinated Olives and Fresh Pecorino and other appetizers that can be put out while you’re assembling the rest of the meal . . . salads, such as Endive Salad with Date Anchovy Dressing, composed of sturdy lettuces that won’t wilt . . . simple sides, such as Roasted Carrots and Chickpeas with Cumin Vinaigrette, that are just as delicious served at room temperature as they are warm . . . or show-stopping mains such as the Flattened Chicken Thighs with Charred Lemon Salsa Verde—there is something here for everyone and every occasion. With clever tips on how to organize your table and your time when serving many guests, Mozza at Home helps you throw the perfect dinner party—one that’s positively stress-free and delicious!
Author: Nancy Silverton
Author: Nancy Silverton
Author: Gus Frederick
Author: Nancy Silverton
Author: Nancy Silverton
Author: TBlee
Author: Judith Kent
Author: Michael Brown
Author: Jeff Corr
Author: United States. Bureau of Land Management
Author: Nancy Silverton