Silverton trained at Le Cordon Bleu cooking school in London, England and at the Ecole Le Notre in Plaiser, France. She was the co-founder and head baker at La Brea Bakery as well as the head pastry chef at Campanile Restaurant, both in Los Angeles. She opened these two businesses with her ex-husband Mark Peel.Nancy Silverton's new cookbook serves up delicious, popular dishes from her eateries -- as exciting and satisfying as anything that might be served in Italy. The detailed, easy-to-follow recipes; the author's lively, encouraging voice; and her intimate, comprehensive knowledge of the traditions behind this delectably decadent cuisine make this the ultimate must-have Italian cookbook.
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