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Tartine: Ancient Modern Classic Whole: Book No. 3 by Chad Robertson
US $36.64
ApproximatelyS$ 47.56
Condition:
Brand New
A new, unread, unused book in perfect condition with no missing or damaged pages.
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Located in: Livingston, NJ, United States
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eBay item number:156957709708
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- EAN
- 9781452114309
- UPC
- 9781452114309
- ISBN
- 9781452114309
- MPN
- N/A
About this product
Product Identifiers
Publisher
Chronicle Books
ISBN-10
1452114307
ISBN-13
9781452114309
eBay Product ID (ePID)
159781456
Product Key Features
Book Title
Tartine No. 3 : Ancient Modern Classic Whole
Number of Pages
304 Pages
Language
English
Publication Year
2013
Topic
General, Courses & Dishes / Bread, Methods / Professional, Methods / Baking
Illustrator
Yes
Genre
Cooking
Book Series
Tartine Ser.
Format
Hardcover
Dimensions
Item Height
1.5 in
Item Weight
50.5 Oz
Item Length
10.5 in
Item Width
9 in
Additional Product Features
Intended Audience
Trade
LCCN
2012-276745
Reviews
"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 -- -, "The book provides flexible and accessible modern recipes, while illuminating the ways in which bread has changed over time." - Cathy Erway, Civil Eats, ' It's common knowledge that the best bread in San Francisco - make that America - is made by the brilliant, obsessive baker Chad Robertson at his Mission District storefront,Tartine Bakery'.- Daniel Patterson from Bon Appétit, Tastemakers 2012, "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
Dewey Edition
23
Dewey Decimal
641.81/5
Synopsis
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 flavours in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favourites. 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., 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.
LC Classification Number
TX769.R643 2013
Item description from the seller
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Seller feedback (7,877)
- a***s (158)- Feedback left by buyer.Past monthVerified purchaseThank you!
- 4***o (74)- Feedback left by buyer.Past monthVerified purchaseGreat quality and condition
- w***s (8128)- Feedback left by buyer.Past monthVerified purchaseFast international shipping.