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Tartine No. 3 : Ancient Modern Classic Whole by Chad Robertson (2013, Hardcover)
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Tartine No. 3: Ancient Modern Classic Whole. Title : Tartine No. 3: Ancient Modern Classic Whole. Authors : Robertson, Chad. Publisher : Chronicle Books. Binding : hardcover. About Record Head. Product Category : Books.
- ¡Cómpralo ya!New: CHAD ROBERTSON - Tartine Book NO. 3, Hardcover
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Product Identifiers
PublisherChronicle Books
ISBN-101452114307
ISBN-139781452114309
eBay Product ID (ePID)159781456
Product Key Features
Book TitleTartine No. 3 : Ancient Modern Classic Whole
Number of Pages304 Pages
LanguageEnglish
Publication Year2013
TopicGeneral, Courses & Dishes / Bread, Methods / Professional, Methods / Baking
IllustratorYes
GenreCooking
AuthorChad Robertson
Book SeriesTartine Ser.
FormatHardcover
Dimensions
Item Height1.3 in
Item Weight48 Oz
Item Length8.8 in
Item Width10.2 in
Additional Product Features
Intended AudienceTrade
LCCN2012-276745
Reviews"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, "The book provides flexible and accessible modern recipes, while illuminating the ways in which bread has changed over time." - Cathy Erway, Civil Eats -- -, "The book provides flexible and accessible modern recipes, while illuminating the ways in which bread has changed over time." - Cathy Erway, Civil Eats, "...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 -- -, "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, ' It's common knowledge that the best bread in San Francisco - make that America - is made by the brilliant, obsessive baker Chad Robertson at his Mission District storefront,Tartine Bakery'.- Daniel Patterson from Bon Appétit, Tastemakers 2012
Dewey Edition23
Dewey Decimal641.81/5
SynopsisThe 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 flavours in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favourites. 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., 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.
LC Classification NumberTX769.R643 2013
