Nancy Silverton’s Ode To A Transformative Cookie

The California chef returns with a baking cookbook

If you live in Los Angeles, or have explored its food scene, you know Nancy Silverton’s work. She was chief pastry chef at Wolfgang Puck’s Spago, opened Campanile and La Brea Bakery, and Osteria Mozza. She helped popularize sourdough bread, grilled cheese sandwiches, and intruded a line of gelato called Nancy’s Fancy.

Even people who haven’t dined with h…