Tartine Book No. 3: Modern Ancient Classic Whole by Chad Robertson, Hardcover | Barnes & Noble
Tartine Book No. 3: Modern Ancient Classic Whole

Tartine Book No. 3: Modern Ancient Classic Whole

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by Chad Robertson
     
 

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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

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.

Editorial Reviews

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.

Product Details

ISBN-13:
9781452114309
Publisher:
Chronicle Books LLC
Publication date:
12/17/2013
Pages:
304
Sales rank:
187,145
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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