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Tartine Book No. 3: Modern Ancient Classic Whole by [Robertson, Chad]
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Tartine Book No. 3: Modern Ancient Classic Whole Kindle Edition

4.2 out of 5 stars 16 customer reviews

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Length: 337 pages Word Wise: Enabled Optimised for larger screens
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Product Description

Review

"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

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: 44608 KB
  • Print Length: 337 pages
  • 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: Enabled
  • Enhanced Typesetting: Not Enabled
  • Average Customer Review: 4.2 out of 5 stars 16 customer reviews
  • Amazon Bestsellers Rank: #240,958 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

4.2 out of 5 stars
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Top Customer Reviews

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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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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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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Format: Hardcover Verified Purchase
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 made many things from them, but this is one step too far with its use of very unusual flours and combinations. I can't say that I would want to make anything in the book. I think that I may well return it, special offer or not.
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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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Format: Hardcover Verified Purchase
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 easy to find. BUT for sheer inspiration and beautiful photography and book to cherish if you love real bread
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