Photo by: Random House

Nancy Silverton

Nancy Silverton and her husband, Mark Peel, own and operate Campanile Restaurant and the La Brea Bakery in Los Angeles. She is the author of Nancy Silverton’s Pastries from the La Brea Bakery (nominated for Julia Child and James Beard Awards) and Desserts. She lives in Los Angeles.

Teri Gelber is a food writer and public radio producer living and eating well in Los Angeles.

Books by Nancy Silverton

• Published by Knopf Doubleday Publishing Group

  A Twist of the Wrist

  Quick Flavorful Meals with Ingredients from Jars, Cans, Bags, and Boxes

  Sample Recipes Available on TasteBook

  • Bucatini with Olives, Sun-Dried Tomatoes, and Basil
  • Italian Sausage with Giant White Beans, Radicchio,
  • Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano
  
• Published by Knopf Doubleday Publishing Group

  Nancy Silverton's Sandwich Book

  The Best Sandwiches Ever--from Thursday Nights at Campanile

  Sample Recipes Available on TasteBook

  • Ino's Pancetta, Lettuce, And Tomato Sandwich
  • Lemon Aioli
  
• Published by Knopf Doubleday Publishing Group

  Nancy Silverton's Sandwich Book

  The Best Sandwiches Ever--from Thursday Nights at Campanile

  When Nancy Silverton began serving sandwiches one night a week at Campanile, her and husband Mark Peel’s award-winning restaurant, she envisioned a laid-back and intimate evening when she’d be able to relax, chat with customers, and have some fun devising new and creative recipes. Well, she hasn’t had much time to relax: Sandwich Night became one of Campanile’s busiest nights, a vastly popular weekly tradition in Los Angeles and the place to be on Thursdays. And since...

  
• Published by Random House Publishing Group

  Nancy Silverton's Pastries from the La Brea Bakery

  "The pastries we make are deliciously simple and rustic and never too sweet. Woven into many of them are my favorite flavors: butter, cinnamon, nuts, and fruit. They're familiar, uncomplicated, and satisfying. One taste and you're instantly comforted. Inspired by a sweet memory from childhood, a European classic, or a time-honored bakeshop standard, they are flavors you never tire of. Like my bread, these are pastries you want to eat every day."      ...