Tartine Bread No. 3
Embark on a global exploration of heirloom flavors as you discover the best ways to bake with hearty whole grains. The third in a series of collectible cookbooks from San Francisco’s popular Tartine Bakery & Cafe, this volume chronicles baker Chad Robertson’s two-year exploration of the world's whole-grain culinary traditions. You'll find 85 recipes for whole-grain versions of Tartine favorites, accompanied by stories of the remarkable people and places that inspired them. Showcasing Robertson’s groundbreaking new methods for bread-baking, this comprehensive reference includes everything from sprouted-grain hearth loaves, seeded breads, porridge breads and crisp breads to decadent pastries like chocolate whole-grain croissants and fruit tarts with spelt or kamut dough. Hardcover, 336 pages.
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