Tartine Book No. 3

Ancient Modern Classic Whole

Chad Robertson

$90

Hardback

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English

Chronicle Books
01 April 2014

Cookery, food & drink; TV & celebrity chef cookbooks; Cakes, baking, icing & sugarcraft

Series: Tartine

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.

By: Chad Robertson
Imprint: Chronicle Books
Country of Publication: United States
Dimensions: Height: 261mm, Width: 226mm, Spine: 35mm
Weight: 1.380kg
ISBN: 9781452114309
ISBN 10: 1452114307
Series: Tartine
Pages: 304
Publication Date: 01 April 2014
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Chad Robertson is one of the most renowned bakers in the United States. He was one of Bon Appetit magazine's Tastemakers of 2012 and he is regularly written about by top-rung journalists and culinary bigmouths.

Reviews for Tartine Book No. 3: Ancient Modern Classic Whole

"""...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 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"