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A Classic Revisited, 68 All-New Recipes + 55 Updated Favorites

Tartine( )
Author: Prueitt, Elisabeth M.
Chronicle Books Staff,
Robertson, Chad
Photographer: Gentl + Hyers,
Foreword by: Waters, Alice
Publication Date:Oct 2019
Publisher:Chronicle Books LLC
Book Format:Hardback
List Price:USD $40.00
Book Description:

This brilliantly revisited and beautifully rephotographed book is a totally updated edition of a go-to classic for home and professional bakers - from one of the most acclaimed and inspiring bakeries in the world.

Tartine offers more than 50 new recipes that capture the invention and, above all, deliciousness that Tartine is known for - including their most requested recipe, the Morning Bun. Favourites from the original book are here, too, revamped to speak to our...
More Description

Book Details
Detailed Subjects: Cooking / Courses & Dishes / Desserts
Cooking / Courses & Dishes / Pastry
Physical Dimensions (W X L X H):8.85 x 10.55 x 1.25 Inches
Book Weight:3.014 Pounds
Author Biography
Prueitt, Elisabeth M. (Author)

Chad Robertson, of San Francisco, is a breadmaster at Bar Tartine and Tartine Bakery.Robertson has released his third cookbook, Tartine Book No. 3, which focuses on whole grain breads. He was inspired to create the book after a visit to Denmark, where bakers were "cultivating dozens of wheat varieties. In the book Robertson uses amaranth, quinoa, and other sprouted grains to add texture, flavor, and nutrition to his bread loaves. He believes there is an untapped resource of grains that can be combined in different ways. Robertson explains that since bread is essentially just flour, water, and salt he adds grains and employs fermentation methods for flavor.


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