Nancy Silverton is an American chef, baker, and author who has made significant contributions to the culinary world. Here's a brief biography along with a synopsis of some of her notable written works:
Nancy Silverton was born on May 16, 1954, in Los Angeles, California. She developed an interest in cooking at an early age and began her culinary career by working at a pizzeria in her hometown. Later, she moved to Italy and studied at the Ecole Lenôtre pastry school in France. After returning to the United States, Silverton worked at various restaurants in Los Angeles, including the famous Wolfgang Puck's Spago. In 1989, she co-founded the La Brea Bakery, which became renowned for its artisan bread.
Breads from the La Brea Bakery: Recipes for the Connoisseur (1996) This cookbook, co-written with Carolynn Carreño, features recipes for bread and other baked goods from the La Brea Bakery. It is considered a definitive guide to artisanal bread baking and has become a staple in many home kitchens.
Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile (2002) In this book, Silverton shares her favorite sandwich recipes, inspired by her time at the Campanile restaurant in Los Angeles. The book includes recipes for classics like the BLT and grilled cheese, as well as more innovative creations.
Mozza at Home: More than 150 Crowd-Pleasing Recipes for Relaxed, Family-Style Entertaining (2016) This cookbook, co-written with Carolynn Carreño, features recipes from Silverton's Los Angeles restaurants, including Pizzeria Mozza and Osteria Mozza. The recipes are designed for home cooks and are meant to be shared with family and friends.
The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria (2011) In this cookbook, co-written with Matt Molina, Silverton shares recipes from Pizzeria Mozza and Osteria Mozza, two of Los Angeles's most popular Italian restaurants. The book includes recipes for pizza, pasta, and other Italian favorites.
Desserts (1986) This was Silverton's first cookbook, which she wrote while working at Wolfgang Puck's Spago. It features recipes for a wide range of desserts, including cakes, tarts, and cookies. The book helped establish Silverton's reputation as a pastry chef and baker.