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.
|Publisher:||Chronicle Books LLC|
|Sold by:||Barnes & Noble|
|File size:||35 MB|
|Note:||This product may take a few minutes to download.|
About the Author
Chad Robertson is co-owner of Tartine Bakery & Cafe and Bar Tartine in San Francisco, where he lives.
Most Helpful Customer Reviews
Tartine Book No. 3: Modern Ancient Classic Whole based on 0 ratings. 2 reviews.
This book was meant for a professional baker, not for someone wanting to make breads in their home kitchen. The ingredients are not always easy to find. Glad is was inexpensive and an eBook so it won't take up,space on my bookshelves.