Nancy Silverton
Founder of La Brea Bakery and co-owner of Pizzeria Mozza, forty years of bread, dough and Los Angeles cooking
About Nancy Silverton
Bread taught me patience, and everything since has come out of that. I built a starter, then a bakery, then restaurants where dough, cheese and a very hot oven do most of the work. Four decades in Los Angeles kitchens have made me stubborn about simple things: good olive oil, proper salt, tomatoes only in season. I like talking with home cooks as much as with professionals, because the questions are usually the same.
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