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Revision as of 01:35, 17 February 2009 by 69.228.145.97 (talk) (→See Also)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)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. Silverton trained at the Le Cordon Bleu cooking school in London, England and at the Ecole Le Notre in Plaiser, France. She is the co-founder and head baker at the La Brea Bakery as well as the head pastry chef at the Campanile Restaurant, both in Los Angeles. She opened these two businesses with her ex-husband Mark Peel. In 1990 Nancy Silverton received the James Beard Foundation “Best Pastry Chef of the Year” Award. She has been awarded such accolades as the "James Beard Best Pastry Chef of the Year" and the "Bon Appétit Best of Food & Entertaining, "Food Artisan" in 1999. She also has three children: Oliver Silverton-Peel, Benjamin Silverton-Peel, and Vanessa Silverton-Peel. Nancy Silverton now owns two restaurants on the corner of Highland and Melrose in Los Angeles they are called Pizzeria Mozza and Osteria Mozza."
Books
- Nancy Silverton (1996). Breads from the La Brea Bakery. Villard Books. ISBN 0-679-40907-6 (USA)
- Nancy Silverton (2000). Nancy Silverton's Pastries from the La Brea Bakery. Villard Books. ISBN 0-375-50193-2 (USA)
- Nancy Silverton (2002). Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile. Knopf. ISBN 0-375-41260-3 (USA)
See Also
External links
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