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.
Master Method for Tartine Whole-Grain Breads
Flavored Breads, including Sunflower Flax and Spelt Wheat Barberi Style with Nigella and Za'atar
Sprouted-Grain Hearth Loaves, including Emmer with Maple and Quinoa White Wheat
Crispbreads such as Spelt with Sunflower Seeds, Crème Fraiche, and Comté; and Swedish-Style Knackbrod
Sweets such as Chocolate Whole-Grain Croissants and Fruit Tarts with Spelt or Kamut Dough
"...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
"The porridge bread from Bar Tartine in San Francisco is why I love gluten. I want to slater it in butter and serve it to all of my guests - all of the time. Find the recipe in Chad Robertson's latest cookbook." - Alison Roman, Bon Appetit
"The book provides flexible and accessible modern recipes, while illuminating the ways in which bread has changed over time." - Cathy Erway, Civil Eats
About the Author
Chad Robertson is co-owner of Tartine Bakery & Cafe and Bar Tartine in San Francisco, where he lives.