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Nancy Silverton

Nancy Silverton
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Nancy’s career path changed when, as a liberal arts major at Cal. State University Sonoma, she took a job working as a cook in her dormitory kitchen.

 

 

Nancy Silverton
Nancy's Featured Recipe
French Baguette with Butter and Prosciutto

Click here for recipe

Nancy Silverton is an American chef and baker. She has authored several cookbooks and has been at the forefront of efforts to revitalize sourdough and artisan breads in the United States.

 

After apprenticing at a small Northern California restaurant, she trained at the Le Cordon Bleu cooking school in London and at the Ecole Le Notre in Plaiser, France. Upon returning to Los Angeles she worked as an assistant pastry chef at Michael's restaurant in Santa Monica.

 

Nancy is the co-founder of La Brea Bakery as well as the Campanile Restaurant in Los Angeles, both of which she opened with her ex-husband Mark Peel. Nancy now owns two restaurants on the corner of Highland and Melrose in Los Angeles  -  Pizzeria Mozza and Osteria Mozza.

 

Nancy has written two nest-selling cookbooks: Desserts (Harper & Row) and Nancy Silverton's Breads from the La Brea Bakery (Villard Books). She has co- authored Mark Peel and Nancy Silverton At Home: Two Chefs Cook for Family and Friends (Warner Books) and The Food of Campanile (Villard Books).

 

Nancy has received numerous awards and accolades for her restaurants and books. Nancy Silverton’s Pastries from the La Brea Bakery was the recipient of the Food & Wine Best Cookbook award in 2000 and Nancy Silverton’s Breads from the La Brea Bakery was nominated for Julia Child and James Beard cookbook awards. She also received the James Beard Best Pastry Chef of the Year award in 1990 and the "Bon Appétit Best of Food & Entertaining, Food Artisan award 1999.

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Latest Recipes

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(1 Votes)

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(1 Votes)

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(1 Votes)

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(1 Votes)

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(1 Votes)

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(1 Votes)

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(1 Votes)

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(1 Votes)

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(1 Votes)

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(1 Votes)

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(1 Votes)

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(1 Votes)

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(1 Votes)

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(1 Votes)

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(1 Votes)

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(1 Votes)

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(1 Votes)

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Elegantly sliced bananas baked on top make a fossil-like impression on this moist and flavorful loaf.

(1 Votes)

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(1 Votes)

Pulled Croutons

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(1 Votes)

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(1 Votes)

Sicilian-Style Trennette with Eggplant, Olives, and Ricotta Salata

This pasta is based on Sicily’s most famous pasta, pasta alla Norma, which is spaghetti with tomato sauce, eggplant, and ricotta salata. ...

(1 Votes)

Crostini with Salted European-Style Butter, Smoked Sardines, and Pepper Cress

In the midst of trying a bunch of Spanish products for this book, I tasted canned sardines for the first time. I liked them so much I kne...

(1 Votes)

Seared Beef Filet with Black Beans, Avocado, and Green Chile Salsa

The salsa added to these black beans has all the flavors you need to turn simple canned beans into something worthy of the filet you’re p...

(1 Votes)

Lamb Meatballs with Spicy Garbanzo Beans

This is a quick and easy version of a very popular appetizer that we served at Campanile for years. I like to make the garbanzo beans wit...

(1 Votes)

Prosciutto-Wrapped Chicken with Sage Pesto

This is basically a quick version of saltimbocca, the classic Italian dish of veal rolls, but made with chicken in place of veal. The nam...

(1 Votes)

Dulce de Leche Ice Cream Pie with Hot Fudge Sauce, Cajeta, and Salty Spanish Peanuts

Dulce de leche is a fantastic new ice cream flavor, but if you’re one of those people whose favorite is plain old vanilla, that would be ...

(1 Votes)
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