Tartine Book No. 3: Modern Ancient Classic Whole (Hardcover)
Chad Robertson, founder of the wonderfully delicious Tartine in SF, delves into the realm of whole grains, alternative sweeteners, and nut milks to expand a home-baker’s repertoire. Pairing beautiful photos with more than 85 recipes, this is an absolute must for those looking to magnify their baking options. (Katey)
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.
About the Author
Chad Robertson is co-owner of Tartine Bakery & Cafe and Bar Tartine in San Francisco, where he lives.
Praise for Tartine Book No. 3: Modern Ancient Classic Whole…
"...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 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
"The book provides flexible and accessible modern recipes, while illuminating the ways in which bread has changed over time." - Cathy Erway, Civil Eats