Tartine Book No. 3: Modern Ancient Classic Whole

( 1 )

Overview

The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and...
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Tartine Book No. 3

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Overview

The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this is a must-have reference for the modern baker.
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Editorial Reviews

From Barnes & Noble

Chad Robertson's highly regarded baking cookbook series from Tartine Bakery & Café continues with this collection of 85 whole-grain recipes and descriptions of his breakthrough methods of bread baking. When this James Beard Award-winning pastry chef advises, good bakers listen.

From the Publisher
"The porridge bread from Bar Tartine in San Francisco is why I love gluten. I want to slater it in butter and serve it to all of my guests - all of the time. Find the recipe in Chad Robertson's latest cookbook." - Alison Roman, Bon Appetit

"...aspiring bread bakers and those who love them will want to invest in this third tome from Tartine master baker Chad Robertson." - Los Angeles Times

From the Publisher
"The porridge bread from Bar Tartine in San Francisco is why I love gluten. I want to slater it in butter and serve it to all of my guests - all of the time. Find the recipe in Chad Robertson's latest cookbook." - Alison Roman, Bon Appetit
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Product Details

  • ISBN-13: 9781452114309
  • Publisher: Chronicle Books LLC
  • Publication date: 12/17/2013
  • Pages: 304
  • Sales rank: 79,151
  • Product dimensions: 9.90 (w) x 8.70 (h) x 1.30 (d)

Meet the Author

Chad Robertson is co-owner of Tartine Bakery & Cafe and Bar Tartine in San Francisco, where he lives.
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  • Anonymous

    Posted January 18, 2014

    Wooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo!

    LOL again!!!!!!!!

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