Tartine Book No. 3 : : Modern, Ancient, Classic, Whole
Book - 2013 None on shelf No requests on this item
Sign in to request
AADL has no copies of this item
Includes index.
Whole grain primer -- Master method of Tartine loaves -- Basic breads -- Ancient grains -- Denmark -- Seeded breads -- Sweden -- Hearth loaves with sprouted grains -- René's-style pan loaves -- Germany & Austria -- Porridge, cracked-, and flaked-grain breads -- France -- Crispbreads -- Mexico -- Pastry.
"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's description.
REVIEWS & SUMMARIES
Library Journal ReviewSummary / Annotation
Author Notes
COMMUNITY REVIEWS
No community reviews. Write one below!
PUBLISHED
San Francisco : Chronicle Books, 2013.
Year Published: 2013
Description: 336 pages : color illustrations ; 26 cm.
Language: English
Format: Book
ISBN/STANDARD NUMBER
9781452114309
1452114307
SUBJECTS
Tartine (Bakery)
Cooking (Bread)
Baking.
Pastry.