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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:Nov 2010
Publisher:Chronicle Books LLC
Book Format:Hardback
List Price:AUD $75.00
Book Description:

For the home or professional bread-maker, this is the book of the season, with more than 50 recipes and over 200 step-by-step photographs, instructing how to make master baker Chad Robertson's legendary bread at home. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the centre of daily life, and each loaf tells the...
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):22.86 x 26.67 x 3.81 cm
Book Weight:1.33 Kilograms
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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