Tartine Book No. 3: Ancient Modern Classic Whole by Chad Robertson (English) Har

Description: Tartine Book No. 3 by Chad Robertson Tartine 3 presents a revolutionary approach to baking whole grain, ancient grain and sprouted bread and pastry using customised methods of blending grains and fermenting the dough, resulting in delicious loaves of whole grain bread and toothsome pastries with complex flavours and aromas. FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description 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 Robertsons 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. Notes Aimed at the experienced baker who wants to use Chad Robertsons famous techniques for baking both bread and pastry with whole grains. Includes step-by-step photographs and text throughout. Author Biography Chad Robertson is one of the most renowned bakers in the United States. He was one of Bon Appetit magazines Tastemakers of 2012 and he is regularly written about by top-rung journalists and culinary bigmouths. Review "...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 Robertsons latest cookbook." - Alison Roman, Bon Appetit Prizes Short-listed for James Beard Foundation Book Awards (Baking/Desserts) 2014 Review Quote "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 Robertsons latest cookbook." - Alison Roman, Bon Appetit Details ISBN1452114307 Author Chad Robertson Language English ISBN-10 1452114307 ISBN-13 9781452114309 Media Book Format Hardcover Imprint Chronicle Books Place of Publication San Francisco Country of Publication United States Illustrations 150 food and atmostpheric photos DEWEY 641.71 Short Title TARTINE BK #03 Series Tartine Subtitle Ancient Modern Classic Whole UK Release Date 2013-12-01 Year 2013 Publication Date 2013-12-01 NZ Release Date 2013-12-01 US Release Date 2013-12-01 Pages 304 Publisher Chronicle Books Audience General AU Release Date 2014-03-31 We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:77352236;

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Location: Melbourne

End Time: 2025-01-15T08:01:25.000Z

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