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Tartine No. 3: Ancient Modern Classic Whole
The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the...
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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 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.
Author: Chad Robertson
Publisher: Chronicle Books
Published: 12/17/2013
Pages: 304
Binding Type: Hardcover
Weight: 3.10lbs
Size: 10.10h x 8.70w x 1.30d
ISBN: 9781452114309
Award: James Beard Foundation Book Awards - Nominee
Review Citation(s):
Outside 11/01/2014 pg. 118
About the Author
Chad Robertson is co-owner of Tartine Bakery & Cafe and Bar Tartine in San Francisco, where he lives.
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