Tartine Book No. 3 : modern, ancient, classic, whole

Tartine Book No. 3 Modern, ancient, classic, whole

Chad Robertson

Book - 2013

"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 jour...ney, the bread, the pastry and the people, make this is a must-have reference for the modern baker."--

Saved in:
Place a Hold Save to List Email this

2nd Floor Show me where

641.815/Robertson
1 / 1 copies available
Location Call Number   Status
2nd Floor 641.815/Robertson Checked In
Subjects
Tartine (Bakery)
Cooking (Bread)
Bread.
Baking.
Pastry.
Cookbooks.
Genres
Cookbooks
Published
San Francisco : Chronicle Books [2013]
©2013
Language
English
Main Author
Chad Robertson (author)
Item Description
Includes index.
Physical Description
336 pages : color illustrations ; 26 cm
ISBN
9781452114309
  • 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.
Review by Library Journal Review

Acclaimed baker and Tartine Bakery cofounder Robertson's third cookbook is as visually impressive as its predecessors, Tartine and Tartine Bread. Its recipes, however, are far more challenging, providing spare instructions and assuming considerable technical knowledge. Robertson breaks up chapters of intriguing and innovative breads, crispbreads, and pastries (e.g., sprouted quinoa kamut bread, lemon-poppy-kefir pound cake) with accounts of baking-related travels in Denmark, Sweden, Germany, Austria, France, and Mexico. Verdict Like Hanne Risgaard's Home Baked: Nordic Recipes and Techniques for Organic Bread and Pastry, this cookbook will expand readers' knowledge of flours and flavor combinations. Since most recipes require something hard to find or time-consuming to produce, this book is best for advanced bread bakers.-Lisa Campbell, Univ. of Michigan Lib., Ann Arbor (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Similar Items