Tartine Book No. 3 Hardcover – 26 Nov 2013
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"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.
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Top Customer Reviews
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).Read more ›
Most Recent Customer Reviews
This is the best bread book I have ever had. quite chefy but love it.
quick serice as always thanks
Excellent book by Chad Robertson, of course. I haven't made anything from this book yet, but I had to complete my book collection!Published 12 months ago by Valerierosel
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 19 months ago by Miss Foodwise
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 22 months ago by Angus Thomas
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... Read more