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Tartine Book No. 3: Modern Ancient Classic Whole [Kindle Edition]

Chad Robertson
4.1 out of 5 stars  See all reviews (12 customer reviews)

Print List Price: £24.99
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Book Description

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.

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Review

..".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

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.

Product details

  • Format: Kindle Edition
  • File Size: 44753 KB
  • Print Length: 337 pages
  • Page Numbers Source ISBN: 1452114307
  • Publisher: Chronicle Books LLC (17 Dec. 2013)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B00F8H0FKU
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Bestsellers Rank: #131,807 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews
11 of 11 people found the following review helpful
3.0 out of 5 stars Beautiful but exclusive. 28 Nov. 2013
Format:Hardcover
I am in complete agreement with @Tortepane's review. Chad Robinson so generously gave us incredible access to producing one of the nicest loaves of bread at home with his first Tartine book which also included some beautiful recipes from the day-old loaf. With Tartine No 3 Chad continues to give us complete access to his new world of bread it's just that he has entered a more exclusive category of bread that most folk will not be able to access due to the limited availability of the grains he uses. Furthermore the parts of the book that include the sprouting of grains and the preparing of porridges I fear is one step too far for the home baker and the end results possibly one step for the consumer. While I spent much time milling over the process of the Country loaf (and so often refer back to it), I fear that book 3 will be relegated to the book shelf only to be taken out on rare occasions when I feel the need to sing the praises of this baking visionary. On the plus side the book is originally and beautifully put together and it does include some pretty original sweet pastry items. If you are wanting to buy into bread baking definitely go for book one.
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49 of 51 people found the following review helpful
4.0 out of 5 stars Fabulous Bread - Hard-to-Find Ingredients 25 Nov. 2013
Format:Hardcover|Verified Purchase
Yay! Pre-ordered copy of Tartine Book 3 arrived this morning. Wait! What's all this?

I preface my comments by saying I am a HUGE fan of Chad Robertson and the Tartine Bakery; one of my colleagues has been lucky enough to spend time with him at the bakery and returned with glowing reports of him and his bread, so fabulous in person as well as in print. I loved his first two books Tartine Bread and Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections and have baked from them extensively as have many of my colleagues and customers (I work at Shipton Mill in UK - We mill a range of organic & stoneground flour).

My first impressions of this latest volume however, are of fabulous breads that are much less accessible to the average home-baker, in the UK at least. In addition to the chapter on Basic Breads it contains chapters on:

* Master Method for Tartine Loaves (utilisiing a sequence of Starter, Leaven, Dough Premix, Autolyse and Final mix).
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4.0 out of 5 stars Going in the right direction 22 Dec. 2013
Format:Hardcover
I really like this book. Yes, the ingredients are harder to source, but that is a product of a streamlined grocery distribution system that is finally and slowly changing for the better. For now you will have to order many of the grains and flours online, which really isn't all that hard these days (we have ordered small quantities of some very exotic grains online with no problem, it seems like there is already a large market for this in Germany). That said, this book is a great exploration of the potential of different grains and techniques that aren't that common (at least yet), but really allow the character of the grains come to the forefront. Chad is obviously obsessed with real flavor, whether it comes conventionally, traditionally, or via new techniques. He doesn't limit himself much, so some of these recipes are advanced and take time. I'm glad they are in there, otherwise we wouldn't even know about them. I can't wait to start on making more from the book. He also takes time to flesh out his whole story by describing his trips to Europe as well as his thought processes. So, even if you don't make anything from the book, it is still a pleasure to read.
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3.0 out of 5 stars I think Chad could have done a few more things 24 Sept. 2014
By Alex
Format:Hardcover|Verified Purchase
There's quite a lot missing from this book IMO. I think Chad could have done a few more things

-Displayed the bulk rise with more step by step pictures
-Shown how he shapes his batards
-Explained why he puts wheat germ in every recipe
-Talked more in depth about every element of the starter fermentation
-Not had the silly side ways wall of texts

I was hoping for something even more in-depth then the first book but if anything its less so. Recipes are good but true bread making isnt about formulas, any formula can be amazing, fermentation and mastering it is the key and I would have liked to see him pour everything in to this book. Its still good though and if you already got the first I'd recommend it. Can't help but feel he held back a little.
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4.0 out of 5 stars interesting 25 April 2014
Format:Hardcover|Verified Purchase
I have Chad,s other books and consider the first one a great book.This one will be of more interest to the tree hugging vegan macro community .It,s a bit like a pop star releaing a record. he has a hit with the first so we all buy the second on the basis it will be the same,and it,s a dissapointment allthough still ok.The third is the make or break release.This only partially does it.An interesting read all the same.
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Most Recent Customer Reviews
5.0 out of 5 stars Five Stars
Excellent book, as are all of the others written by Chad!
Published 2 months ago by Incky
2.0 out of 5 stars No for everyone
To be honest, I'm sorry that I bough this book. It is for the bread making zealots. not for me. Don't get me wrong, I like making bread and I have Chad's earlier books and have... Read more
Published 3 months ago by Amazon Customer
5.0 out of 5 stars The book to buy for the serious artisan bread baker
If you are an artisan baker, you will love this book. Chad know's his stuff. The book gives loads of information about grains ans using them. Really good buy.
Published 5 months ago by Miss Foodwise
5.0 out of 5 stars Porridge sourdough? Yes please!
Whilst some of the breads are pretty niche the porridge bread alone makes this must have. Not for the beginner but a wonderful addition to the collection of an established baker.
Published 8 months ago by Angus Thomas
5.0 out of 5 stars Awesome bread
Read and dream and be inspired, awesome bread. Not a beginners book maybe, depends I guess and perhaps you need to have ability to adapt recipes a little as some ingredients not so... Read more
Published 11 months ago by BookWorm
5.0 out of 5 stars Love tarting bakery
Lovely book bringing loads of inspiration for new and different types of sourdough bread. And the pictures are both beautiful and theoretical.
Published 16 months ago by Lisa
4.0 out of 5 stars Awesome! But not easy!,
Just perfect, another classic by Chad Robertson. It contains a huge variety of methods and recipes, even down to pastries. It's an Essential for all bread lovers. Read more
Published 19 months ago by BenS
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