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The Tartine Way - Not all bread is created equal
"...The most beautiful bread book yet published..." - The New York Times
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.
If you liked Tartine All Day by Elisabeth Prueitt, Chad's partner in work and life, and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread! Additional categories for this book include:
"...The most beautiful bread book yet published..." - The New York Times
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.
If you liked Tartine All Day by Elisabeth Prueitt, Chad's partner in work and life, and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread! Additional categories for this book include:
- Baking Books
- Baking Recipe Books
- Baking Cook Books
- Bread Recipe Books
FAKTA
| Författare: | Chad Robertson |
| Titel: | Tartine Bread |
|---|---|
| Typ: | Bok |
| Bandtyp: | Inbunden |
| Kategori: | Böcker/Övrigt |
| Releasedatum: | 2010-10-12 |
| Registreringsdatum: | 2026-01-09 |
| Artikelnummer: | 725917 |
| Lagerstatus: | Beställningsvara Leveranstid: från 14 vardagar |
| EAN: | 9780811870412 |
| ISBN: | 0811870412 |
| Språk: | Engelska |
| Mått(BxHxD): | 223x263x37 mm |
| Omfång: | 304 sidor |
| Vikt: | 1320 gram |
| Titel: | Tartine Bread |
| Förlag: | Abrams & Chronicle Books |
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Beställningsvara. Leveranstid från 14 arbetsdagar.
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Detta är en artikel som vi tar hem speciellt för dig vid beställning.
Förbeställ om du vill hämta den i vår butik i Fåglum. Kontakta Kundservice
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