Best New Chef All-Stars 2013
F&W's Mad Genius Tips and More Featured Video
Editors' Favorite Slideshows
Add a Comment
By launching La Brea Bakery in Los Angeles in 1989, Nancy Silverton helped turn Americans on to the possibilities of really good bread. In the late ’80s, most of us were content with pale, soft, squishy loaves; Silverton, the gifted pastry chef and co-founder (with Mark Peel) of Campanile, helped change that by introducing the tangy, crisp-crusted, all-natural sourdough breads she’d eaten in Europe. Silverton’s love of bread and Italian food is obvious at Pizzeria Mozza and Osteria Mozza in L.A., where she rules the mozzarella bar and creates fantastic dishes like a zesty Kale Salad with Ricotta Salata, Pine Nuts and Anchovies.