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Nancy Silverton

December 24, 2008 | Claudia Eller
It's a good thing Nancy Silverton still has her day job. The La Brea Bakery founder and queen of L.A.'s restaurant scene is among the legions of investors who've lost their fortunes in the alleged $50-billion fraud attributed to New York financier Bernard L. Madoff. The financial pain is bad enough, Silverton says, but what makes it worse is that she ignored the advice of her father and others who warned her to diversify her investments.
August 31, 2005 | Emily Green, Times Staff Writer
A word of advice. Never use the phrase "just a burger" with Nancy Silverton. I did and was promptly challenged on every aspect of burger-making, starting with where to buy the meat, what grind, size of patty, how to cook it, what to serve with it, what pickle, what bun, what ketchup, what mayonnaise, what mustard, what cheese, how thick to slice the avocado, what bacon, what smoke on the bacon, what occasion.
January 26, 2005 | David Shaw, Times Staff Writer
Wow, talk about your matches made in culinary heaven. Cucina paradiso is coming to Los Angeles. Nancy Silverton -- pastry chef extraordinaire, founder of La Brea Bakery, the woman who single-handedly brought great bread to Los Angeles and, until this month, was co-owner of Campanile restaurant -- is joining forces with Mario Batali -- pony-tailed Molto Mario of New York's Babbo, Esca, Lupa and Otto's (among others) -- to create a new Italian restaurant in Los Angeles. Silverton is scouting locations, and Batali says he hopes the restaurant will be open "by the end of the summer" -- which may prove ridiculously optimistic.
December 22, 2012 | By Nancy Silverton and Carolynn Carreño
One of the things that keeps me excited about what I do is that I am always learning. When I was making puff pastry not long ago, someone asked me why I made a tic-tac-toe-like slash in the process of making the dough. I had been slashing puff pastry dough, and having my chefs do it, for 30 years, or for as long as I'd been making puff pastry, and yet I had no idea why. I was thinking about this during a drive down to Pizzeria Mozza in Newport Beach. Then, just when I got out of the car, like magic, there was the renowned French baker Claude Koeberle.
Cook" and "chef" are four-letter words that both start with C. Otherwise, they're different species. Guess which one describes Nancy Silverton. She reads cookbooks as if they were novels, and when she brings dessert to a dinner party, she carries her own ice cream maker--hand-cranked, no less. Her husband says she has the gastronomic equivalent of perfect pitch.
April 28, 2013 | By Jonathan Gold
Are weeks gray without a sliver of Tuscan lardo? Do you crave coppa made from Cinta Senese pigs? Have you ever considered attaching a gold chain to a whole prosciutto in an attempt to persuade a customs inspector that it was a kicky Fendi bag? You may be in luck. According to the Italian wire service ANSA, the U.S. Animal and Plant Health Inspection Services announced Friday that the long-standing USDA ban on the import of Italian cured meats will be lifted starting May 28, and presumably the flood of salami, bresaola and pancetta will start washing into U.S. markets and restaurants not long thereafter.
October 19, 2005 | Betty Baboujon, Times Staff Writer
COULD L.A. be turning into a real bakery town? It seems to be shaping up that way, judging from all the dough on the rise. On West 3rd Street, Parisian master baker Eric Kayser recently opened the understatedly appealing Breadbar, with a second branch in the works in Century City. At the Brentwood Country Mart, New York restaurateur Maury Rubin is getting ready to introduce the city to a bakery cafe that's unlike anything it's seen before.
October 13, 2011
Los Angeles Food & Wine, a new annual festival featuring top chefs and in-demand restaurants, debuts this weekend at L.A. Live (and various locations around the city), featuring more than 100 celebrity chefs who will take part in demos, seminars, lunches, dinners and after-hours events, with tastings from more than 300 wineries. Participants include Wolfgang Puck, Sang Yoon, Nancy Silverton, Tom Colicchio and many more. Locations and times vary. Tuesday through Sunday. Tickets to events range from $50 to $2,000.
February 7, 2007
I thoroughly enjoyed S. Irene Virbila's review of Mozza ["Hot Spot? Mozza Is on Fire," Jan. 31]. We've had similar tastes in Italian cooking in L.A. going back to Alto Palato and continuing through Angelini Osteria, etc. So I was pleased to see she gave Mozza three stars. I shared lunch with a friend there last week and I have to say that Nancy Silverton is the undisputed "Queen of Dough." BILL TIERNEY Hermosa Beach
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