Tartine Book No. 3
Tartine Book No. 3
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Zusammenfassung
Tartine 3 presents a revolutionary approach to baking whole grain, ancient grain and sprouted bread and pastry using customised methods of blending grains and fermenting the dough, resulting in delicious loaves of whole grain bread and toothsome pastries with complex flavours and aromas.
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Tartine Book No. 3 by Chad Robertson
Tartine Book No. 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.
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.
| SKU | Nicht verfügbar |
| ISBN 13 | 9781452114309 |
| ISBN 10 | 1452114307 |
| Titel | Tartine Book No. 3 |
| Autor | Chad Robertson |
| Serie | Tartine |
| Buchzustand | Nicht verfügbar |
| Bindungsart | Hardback |
| Verlag | Chronicle Books |
| Erscheinungsjahr | 2013-12-01 |
| Seitenanzahl | 304 |
| Preise | Short-listed for James Beard Foundation Book Awards (Baking/Desserts) 2014 |
| Hinweis auf dem Einband | Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden. |
| Hinweis | Nicht verfügbar |