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Tartine Bread

Tartine Bread( 1 customer ratings | )
Author: Prueitt, Elizabeth
Robertson, Chad
Photographer: Wolfinger, Eric
ISBN:978-0-8118-7041-2
Publication Date:Sep 2010
Publisher:Chronicle Books LLC
Book Format:Hardback
List Price:USD $40.00
Book Description:

The Tartine Way - Not all bread is created equal

"...The most beautiful bread book yet published..." - The New York Times Tartine - A bread bible for the home baker or professional bread-maker!It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner with Elizabeth Prueitt of San Francisco's Tartine Bakery. At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from...
More Description

Book Details
Pages:304
Detailed Subjects: Cooking / Courses & Dishes / Bread
Cooking / Regional & Ethnic / American / California Style
Physical Dimensions (W X L X H):8.736 x 10.179 x 1.365 Inches
Book Weight:2.926 Pounds
Author Biography
Prueitt, Elizabeth (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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