Description
| Product ID: | 9781452114309 |
| Product Form: | Hardback |
| Country of Manufacture: | CN |
| Series: | Tartine |
| Title: | Tartine Book No. 3 |
| Subtitle: | Ancient Modern Classic Whole |
| Authors: | Author: Chad Robertson |
| Page Count: | 304 |
| Subjects: | TV / Celebrity chef / eateries cookbooks, TV / celebrity chef cookbooks, Baking, Cakes, baking, icing & sugarcraft |
| Description: | Select Guide Rating Tartine 3 presents a revolutionary approach to baking whole grain, ancient grain and sprouted bread and pastry using customised methods of blending grains and fermenting the dough, resulting in delicious loaves of whole grain bread and toothsome pastries with complex flavours and aromas. 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, make this is a must-have reference for the modern baker. |
| Imprint Name: | Chronicle Books |
| Publisher Name: | Chronicle Books |
| Country of Publication: | GB |
| Publishing Date: | 2013-12-01 |
