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Tartine: Book No. 3

Ancient Modern Classic Whole

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, all taken by Robertson, make this is a must-have reference for the modern baker.

Portrait
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.
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Einband gebundene Ausgabe
Seitenzahl 304
Erscheinungsdatum 01.12.2013
Sprache Englisch
ISBN 978-1-4521-1430-9
Verlag Abrams Books
Maße (L/B/H) 261/222/32 mm
Gewicht 1384
Verkaufsrang 16.933
Buch (gebundene Ausgabe, Englisch)
25,99
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Tartine: Book No. 3

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von Chad Robertson

Buch
25,99
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Tartine Bread

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