Tartine: Book No. 3: Ancient Modern Classic Whole

Author(s): Chad Robertson


Tartine 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.


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Product Information

..".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

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.

General Fields

  • : 9781452114309
  • : Chronicle Books
  • : Chronicle Books
  • : September 2013
  • : 254mm X 216mm X 33mm
  • : United States
  • : April 2014
  • : books

Special Fields

  • : Chad Robertson
  • : Hardback
  • : 641.71
  • : 304
  • : 150 food and atmostpheric photos