HUGE influence to me as a savory chef practicing a 33 year career as a professional pastry chef. I'm also a So. Cal girl, and Nancy Silverton's appreciation of allowing high quality seasonal ingredients shine through refined technique and expert execution is what makes her my #1 mentor as a pastry chef/chef. I have her to thank in part for the success I have had in my career. For any young pastry chef, buy yourself a copy of every book she has poublished and read them cover to cover.
20 years ago, a friend gave me her ‘Breads from the La Brea Bakery’ with some starter & I’ve been baking bread ever since. It’s a classic, along with her ‘Pastries from the La Brea Bakery’. Both incredible books!
Nancy you are AMAZING! Thank you for sharing these delicious ideas! I’m going to show the youth groups I work with these amazing croissants. They will love them! 💚🍀😋
I love Nancy, met her when she came to do a short residency in London. I have to say though, no croissant has ever come close to a homemade one I made using Clare Saffitz's recipe! She's right, IT IS intimidating, but I half followed the recipe and it turned out DIVINE.
I really love the almond croissant recipe. I do think it would be better with a vertebral slice on the top rather than a horizontal. Thank you Nancy and the L.A.Times for this wonderful video recipe.
My hair is grey and I have accepted that i have more days behind me more than i have ahead. Our lives i can say have been blessed & enriched by being blessed with having i can say one of my mentors . What a letter writter (front & back) was the first lady of the cooking World setting the TV ablaze in the culinary arts to our living room. Everybody eat . Many eat to live. I strive to please those that especially LIVE TO EAT . Thank you for all you have contributed. This week I will be making 125 brioche cinnimon rolls & a dozen stick buns loaded with peacans that will be given out on an appreciation day for a century old manufacturing company here in the Chicagoland area. A labor of 😍
If you watch closely when she lifts the sweet ones they look burnt underneath. Plus if she had popped them back in the oven for 30 seconds after she drenched them in icing sugar she would have got a lovely shiny finish.
This woman should be given some sort of congressional award for improving the quality of bread available at every supermarket in the country.
The bread at the supermarkets where I live in Va are still horrible.
So true!
HUGE influence to me as a savory chef practicing a 33 year career as a professional pastry chef. I'm also a So. Cal girl, and Nancy Silverton's appreciation of allowing high quality seasonal ingredients shine through refined technique and expert execution is what makes her my #1 mentor as a pastry chef/chef. I have her to thank in part for the success I have had in my career. For any young pastry chef, buy yourself a copy of every book she has poublished and read them cover to cover.
Nancy is the best!! Hands down!! 🙂
What an inspiration ❤. Simply love love love her
20 years ago, a friend gave me her ‘Breads from the La Brea Bakery’ with some starter & I’ve been baking bread ever since. It’s a classic, along with her ‘Pastries from the La Brea Bakery’. Both incredible books!
Nancy you are AMAZING! Thank you for sharing these delicious ideas! I’m going to show the youth groups I work with these amazing croissants. They will love them!
💚🍀😋
I love Nancy, met her when she came to do a short residency in London.
I have to say though, no croissant has ever come close to a homemade one I made using Clare Saffitz's recipe! She's right, IT IS intimidating, but I half followed the recipe and it turned out DIVINE.
I really love the almond croissant recipe. I do think it would be better with a vertebral slice on the top rather than a horizontal. Thank you Nancy and the L.A.Times for this wonderful video recipe.
Her ice creams are the best ❤
She’s brilliant.
My hair is grey and I have accepted that i have more days behind me more than i have ahead. Our lives i can say have been blessed & enriched by being blessed with having i can say one of my mentors . What a letter writter (front & back) was the first lady of the cooking World setting the TV ablaze in the culinary arts to our living room. Everybody eat . Many eat to live. I strive to please those that especially LIVE TO EAT . Thank you for all you have contributed. This week I will be making 125 brioche cinnimon rolls & a dozen stick buns loaded with peacans that will be given out on an appreciation day for a century old manufacturing company here in the Chicagoland area. A labor of 😍
She is absolutely darling!!!
Love Nancy
I'm totally making the savory model! I've made her Caprese Mozza a few times over the years, and it's delish, so I'm sure this recipe is too!
big French faux pas on the almonds--blanched all the way!
But then it wouldn’t be LA… and her take on it.
It is a textural choice not an authentic question.
The croissants are bread like, not pastry. Is this one of the types of croissants you mentioned?
I adore and am inspired by Johnathon Gold.
Is it my imagination or the glass of wine I am drinking, but is she getting tinier?
Cheers 🍷
love her!!!
러블리
If you watch closely when she lifts the sweet ones they look burnt underneath. Plus if she had popped them back in the oven for 30 seconds after she drenched them in icing sugar she would have got a lovely shiny finish.
Nancy you need to come up to date. I abhore Croissants. Ask me.
Cambodian bang mi.
I'm Cambodian- reading this.