Tartine
By:"Elisabeth Prueitt"
Published on 2013-10-29 by Chronicle Books
Every once in a while, a cookbook comes along that instantly says \
This Book was ranked 1 by Google Books for keyword tartine-sweet-and-savory-pastries-tarts-pies-cakes-croissants-cookies-and-confections.
//hlok.qertewrt.com/offer?prod=101&ref=5057565Tartine Bread
By:"Chad Robertson"
Published on 2010-09-29 by Chronicle Books
For the home or professional bread-maker, this is the book of the season. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He 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. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel.
This Book was ranked 4 by Google Books for keyword tartine-sweet-and-savory-pastries-tarts-pies-cakes-croissants-cookies-and-confections.
//hlok.qertewrt.com/offer?prod=101&ref=5057565Tartine Book No. 3
By:"Chad Robertson"
Published on 2013-12-17 by Chronicle Books
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.
This Book was ranked 3 by Google Books for keyword tartine-sweet-and-savory-pastries-tarts-pies-cakes-croissants-cookies-and-confections.
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By:"Nicolaus Balla","Cortney Burns"
Published on 2014-11-25 by Chronicle Books
Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine—co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt—is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original.
This Book was ranked 2 by Google Books for keyword tartine-sweet-and-savory-pastries-tarts-pies-cakes-croissants-cookies-and-confections.
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