Nancy silverton's Pastries from the La Brea Bakery was highly recommended to me and I was eager to try it. I was surprised to see that the cake recipes invariably called for chilled butter. I have assumed that butter at room temperature was necessary to get a light result and in fact my first attempt ( the creme fraiche coffee cake) was heavy. Perhaps I should just repeat the recipe with room temperature butter but wonder if any of you have used Silverton's book with success and might comment on why chilled butter is called for in so many of her recipes? Also, are there any favorites you would suggest I try?