Nancy Silverton's Pastries from the La Brea Bakery

Rating:
Summary: Best recipes, amazing variety
Review: The book is worth every penny you spend and every minute of your time. Recipes work without fail and are superior to other recipes for same pastries. In responce to a reviwer above, I would like to say - the book is easy enough for anyone to follow. As far as the odd measurements are concerned - pastry is a precise science, you cannot toss a hanful of this and that and expect great result - you have to have patience to become a good baker.

Rating:
Summary: Best recipes, amazing variety
Review: The book is worth every penny you spend and every minute of your time. Recipes work without fail and are superior to other recipes for same pastries. In responce to a reviwer above, I would like to say - the book is easy enough for anyone to follow. As far as the odd measurements are concerned - pastry is a precise science, you cannot toss a hanful of this and that and expect great result - you have to have patience to become a good baker.

Rating:
Summary: immensely satisfying
Review: This book distinguishes itself by offering perfected, sophisticated recipes for rustic and gratifying sweets. Everything offered here has been thoroughly thought through-there is no haphazard combination of ingredients, instead it seeks subtle tastes and refined texture. It is an immensely valuable addition to my kitchen. I have made several items from the book since buying it (and they are many many more to go, this book doesn't skimp on the number recipes), and I would say that after years of baking, many of the recipes here are the best I've ever come across. I was introduced to Ms Silverton on the PBS series, Baking with Julia, where she made not only awesome brioche, but then used the dough for other treats, like her divine sticky buns. More recently I enjoyed seeing her in Gourmet magazine where she made French croissants seem doable. I can since attest that they are indeed-and from there I bought her new Pastries. For all its many qualities, to me to the most notable is that it brings me several yeast-risen pastries that resonate with my eastern European roots, and are immensely satisfying, to bake, share and eat.

Rating:
Summary: If you love ginger and almonds...
Review: This book loves certain ingredients, gingers and almonds in particular. If you do not like these two flavors overly much than you might want to hesitate buying the book right away. For those of you who do love those flavors than this book is for you. Graced with ginger cakes, ginger cookies and a variety of almond delights mixed with luscious fruit recipes you will be pleased. Not as technically exhaustive as _Breads of the LaBrea Bakery_ this is a nice collection of recipes with some baking tips thrown in. The Breads book was exhaustive in its detail and devotion to the making of bread whereas, this book is a nice collection that is much less daunting. All the recipes can be done the same day and are not as painstaking as a multi-day day artisan bread process using starters or special equipment.On the design -- the design is done in pretty font style with a little introduction by Ms. Silverton, list of ingredients and then instructions. BE SURE to read the instructions all the way through before starting. The instructions are done in long paragraph style and you can easily lose your place if you are not careful. The recipes are fun and quite delicious -- try the ginger lemon muffins or the almond chocolate tart. The sugar levels are not too high, but nothing has been stinted in butter, heavy whipping cream or any of those ingredients that makes baking fun. The ingredients are pretty attainable at any supermarket though I was surprised that she did not give a recipe for almond paste which is an ingredient that she uses in more than one recipe. She does, however, provide a vendor in almond paste. Recipes include the use of home made puff pastry, cobblers, rumbles, scones, tarts, cakes and sweets. These are great treats and her book may make you start investing in more specialized items like cake rings but they are not necessary to enjoy this book.Highly recommended.

Rating:
Summary: A Great Cookbook that deserved a Great Editor
Review: This is a delightful cookbook, but the careful eye of an editor would have done a world of good. None of the recipes I have worked with have been free of errors. By way of example, the author indicates that the recipe for the yummy Banana-Cocoa Muffins yields 12 muffins. Actually, there is sufficient batter for 30 good-sized muffins - but only enough garnish for 12! A reasonably accomplished cook can work with the many mistakes - a novice would probably have a great deal of trouble using this book.

Rating:
Summary: Great Book
Review: This is a great book!! I am in school to become a Pastry Chef and we have used this book in class a lot. It is not really a book for use at home. But it has great ideas for the profrssional or student.

Rating:
Summary: Superior pastry making
Review: This is an amazing book. Not for the beginner. This is serious pastry making. Everything I made is incomparable! Probably because her basic doughs (puff pastry, croissant, streusel, bobka, etc.)are unbeatable. Try her classic croissants, prosciutto pie, breakfast bars, ginger scones, chocolate almond cake...everything is probably just a little better that what you had been doing until then!

Rating:
Summary: A Great Cookbook that deserved a Great Editor
Review: This would have been a delightful cookbook, but the careful eye of an editor was needed. None of the recipes I have used have been free of errors. By way of example, the author indicates that the recipe for the yummy Banana-Cocoa Muffins yields 12 muffins. Actually, there is sufficient batter for 30 good-sized muffins - but only enough garnish for 12! If followed carefully, the recipe for cannele - which should produce tender little French cakes - produces rock-hard pellets. Most of the time, an accomplished cook can work with the many many mistakes - a novice will have a great deal of trouble using this book.