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Tartine Book No. 3: Modern, Ancient, Classic, Wholeby Chad Robertson
Synopses & Reviews
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.
Most homes built in the United States over the last fifty years were merely plopped down on a piece of land without any real integration of house and site. The result is a suburban sprawl of homes that are as uninspiring as they are environmentally unsustainable. House in the Landscape offers a viable alternative for landowners who want to build in a more thoughtful manner. Twenty-two houses by some of today's best-known residential architects illustrate nine site types from all over the United States. Each site, the issues it posed, the solutions the architects found, andthe resulting house design are discussed and explained in detail, providing a wealth of siting information for the reader.
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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Cooking and Food » Baking » Breads