Nancy Silverton’s pastries at La Brea Bakery and Campanile kicked off a return to respectability for American baking. (Handout / Handout)
After leaving Campanile, Nancy Silverton returned her bread to farmers markets from time to time. (Ken Hively / Los Angeles Times)
When Pizzeria Mozza first opened, Nancy Silverton worked the pizza line making sure every detail was right. (Francine Orr / Los Angeles Times)
That mozzarella bar all grown up - Nancy Silverton crafts her specialties at Osteria Mozza. (Alex Gallardo / Los Angeles Times)
The lady is a champ! Nancy Silverton with a very happy Joe Bastianich at Monday night’s James Beard Foundation Awards. (S. Irene Virbila/Los Angeles Times)
