Tartine Book No. 3
Tartine Book No. 3
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Summary
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 | Unavailable |
| ISBN 13 | 9781452114309 |
| ISBN 10 | 1452114307 |
| Title | Tartine Book No. 3 |
| Author | Chad Robertson |
| Series | Tartine |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Chronicle Books |
| Year published | 2013-12-01 |
| Number of pages | 304 |
| Prizes | Short-listed for James Beard Foundation Book Awards (Baking/Desserts) 2014 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |