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Tartine Book No. 3 [Hardcover]

Chad Robertson
4.0 out of 5 stars  See all reviews (8 customer reviews)
RRP: £24.99
Price: £16.99 & FREE Delivery in the UK. Details
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Book Description

26 Nov 2013
Tartine 3 is the only book that shows, step-by-step, via text and process photographs, how to make loaves of whole grain bread and whole-grain versions of favourite Tartine pastries. This book offers a truly innovative approach to working with whole grain flours: blending different flours to achieve distinct flavours and textures, introducing new methods for sprouted and fermented quick breads and exploring alternative sweeteners and unique tenderisers in pastry. The crust, crumb and flavour of a Tartine-style loaf of whole grain bread is notably distinct from other whole grain breads.

Frequently Bought Together

Tartine Book No. 3 + Tartine Bread + Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections
Price For All Three: £50.28

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Product details

  • Hardcover: 304 pages
  • Publisher: Chronicle Books (26 Nov 2013)
  • Language: English
  • ISBN-10: 1452114307
  • ISBN-13: 978-1452114309
  • Product Dimensions: 25.7 x 22.1 x 3.3 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: 31,423 in Books (See Top 100 in Books)

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Product Description

Review

"The book provides flexible and accessible modern recipes, while illuminating the ways in which bread has changed over time." - Cathy Erway, Civil Eats

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.


Customer Reviews

4.0 out of 5 stars
4.0 out of 5 stars
Most Helpful Customer Reviews
35 of 35 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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10 of 10 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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3.0 out of 5 stars I think Chad could have done a few more things 24 Sep 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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