The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry, and the people make this is a must-have reference for the modern baker.

Recipes include:
- Master Method for Tartine Whole-Grain Breads
- Flavored Breads, including Sunflower Flax and Spelt Wheat Barberi Style with Nigella and Za’atar
- Sprouted-Grain Hearth Loaves, including Emmer with Maple and Quinoa White Wheat
- Crispbreads such as Spelt with Sunflower Seeds, Crème Fraiche, and Comté; and Swedish-Style Knackbrod
- Sweets such as Chocolate Whole-Grain Croissants and Fruit Tarts with Spelt or Kamut Dough

About the Author:

Chad Robertson is co-owner of Tartine Bakery & Cafe and Bar Tartine in San Francisco, where he lives.

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Пролистать книгу Tartine Book No. 3: Ancient Modern Classic Whole на Google Books.

Winner of the 2020 IACP Award for Best Cookbook, Food Photography & Styling 
The New York Times "Best Cookbooks of Fall 2019" 
House Beautiful's "Amazing New Cookbooks that also look Delicious on Your Shelf" 
2020 IACP Awards Finalist–Food Photography & Styling 

This brilliantly revisited and beautifully re-photographed baking book is a totally updated edition of a go-to classic for home and professional bakers — from one of the most acclaimed and inspiring bakeries in the world. Tartine offers more than 50 new recipes that capture the invention and, above all, deliciousness that Tartine is known for — including their most requested recipe, the Morning Bun. Favorites from the original recipe book are here, too, revamped to speak to our tastes today and to include whole-grain and/or gluten-free variations, as well as intriguing new ingredients and global techniques. More than 150 drop-dead gorgeous photographs from acclaimed team Gentl + Hyers make this baking and pastry book a true collectible compendium and must-have for bakers of all skill levels.

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Пролистать книгу Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites на Google Books.

The Tartine Way - Not all bread is created equal

Tartine - A bread bible for the home baker or professional bread-maker It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner with Elizabeth Prueitt of San Francisco's Tartine Bakery. At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.

Only a handful of bakers have learned the bread science techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is.

Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.

About the Authors:

Chad Robertson trained at the Culinary Institute of America and, with his wife Elisabeth Prueitt, won the James Beard Outstanding Pastry Chef Award in 2008.
Eric Wolfinger is a photographer, surfer, and bread-making apprentice at Tartine Bakery. Like Chad, he lives in San Francisco.

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Пролистать книгу Tartine Bread: Artisan Bread Cookbook, Best Bread Recipes, Sourdough Book на Google Books.