Nancy Silverton is the author of Nancy
Silverton’s Pastries from the La Brea Bakery (recipient of
Food & Wine Best Cookbook award in 2000), Nancy
Silverton’s Breads from the La Brea Bakery (nominated for Julia
Child and James Beard cookbook awards), Nancy Silverton’s
Sandwich Book, and Desserts. She will soon be opening a
new restaurant in Los Angeles, Mozza, with Mario Batali. She lives
in Los Angeles.
Carolynn Carre?o is a James Beard Award-winning journalist
and the coauthor of 100 Ways to Be Pasta (with Wanda and
Giovanna Tornabene), Fresh Every Day (with Sara
Foster), and Once Upon a Tart (with Frank Mentesana and
Jerome Audureau). She lives in Los Angeles and New York.
【内容简介】
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
