Tartine 3 is the only book that shows, step-by-step, via text and process photographs, how to make loaves of whole grain bread and whole-grain versions of favourite Tartine pastries. This book offers a truly innovative approach to working with whole grain flours: blending different flours to achieve distinct flavours and textures, introducing new methods for sprouted and fermented quick breads and exploring alternative sweeteners and unique tenderisers in pastry. The crust, crumb and flavour of a Tartine-style loaf of whole grain bread is notably distinct from other whole grain breads.
About the Author
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.
"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 Robertson's latest cookbook." - Alison Roman, Bon Appetit ."..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 ..".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
Number Of Pages: 304
Published: 1st December 2013
Publisher: CHRONICLE BOOKS
Country of Publication: US
Volume Number: 3
Dimensions (cm): 26.0 x 22.0 x 3.2
Weight (kg): 1.37
Edition Number: 1