Tartine Bread
āĻ
āĻā§āĻā§ ā§¨ā§Ļā§§ā§Š ¡ Chronicle Books
ā§Ē.ā§Ēstar
ā§§ā§ā§Š āĻāĻž āĻĒā§°ā§āĻ¯āĻžāĻ˛ā§āĻāĻ¨āĻžreport
āĻāĻŦā§āĻ
304
āĻĒā§āĻˇā§āĻ āĻž
family_home
āĻ¯ā§āĻā§āĻ¯
info
reportāĻŽā§āĻ˛ā§āĻ¯āĻžāĻāĻāĻ¨ āĻā§°ā§ āĻĒā§°ā§āĻ¯āĻžāĻ˛ā§āĻāĻ¨āĻž āĻ¸āĻ¤ā§āĻ¯āĻžāĻĒāĻ¨ āĻā§°āĻž āĻšā§ā§ąāĻž āĻ¨āĻžāĻ  āĻ
āĻ§āĻŋāĻ āĻāĻžāĻ¨āĻ
āĻāĻ āĻāĻŦā§āĻāĻāĻ¨ā§° āĻŦāĻŋāĻˇā§ā§
The definitive bread baking book from San Francisco's legendary Tartine Bakery.
NAMED ONE OF THE 25 MOST INFLUENTIAL COOKBOOKS OF THE LAST 100 YEARS by The New York Times Style Magazine
"The most beautiful bread book yet published."âThe New York Times
From Chad Robertson, Winner, James Beard Award for Outstanding Pastry Chef, 2008
This is the 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.
Only a handful of bakers have learned the bread science techniques Robertson has developed. To him, 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 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.
THE BREAD BOOK THAT SAVED LOCKDOWN: When the world turned inward and reached for the comfort of bread making and artisan sourdough made simple, this is the bread recipe book they relied on. Variations from Chad Robertson's master recipe showcase a wonderfully diverse set of breads and more than 30 sweet and savory recipes using the day-old bread to make sandwiches, classic soups, puddings, delicious baked French toast, and an addictive Kale Caesar.
WHY CHOOSE TARTINE COOKBOOK?: 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. Now you can bake your own with the bestselling bread baking book: "It's informative, it's inspiring, and it's visually stunning."âKQED
FOR THE DISCERNING COOKBOOK COLLECTOR: If you liked Tartine: A Classic Revisited by Elisabeth Prueitt and Chad Robertson, Flour Water Salt Yeast by Ken Forkish, and The Bread Baker's Apprentice by Peter Reinhart, you'll love Tartine Bread!
Â
Perfect for:
NAMED ONE OF THE 25 MOST INFLUENTIAL COOKBOOKS OF THE LAST 100 YEARS by The New York Times Style Magazine
"The most beautiful bread book yet published."âThe New York Times
From Chad Robertson, Winner, James Beard Award for Outstanding Pastry Chef, 2008
This is the 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.
Only a handful of bakers have learned the bread science techniques Robertson has developed. To him, 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 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.
THE BREAD BOOK THAT SAVED LOCKDOWN: When the world turned inward and reached for the comfort of bread making and artisan sourdough made simple, this is the bread recipe book they relied on. Variations from Chad Robertson's master recipe showcase a wonderfully diverse set of breads and more than 30 sweet and savory recipes using the day-old bread to make sandwiches, classic soups, puddings, delicious baked French toast, and an addictive Kale Caesar.
WHY CHOOSE TARTINE COOKBOOK?: 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. Now you can bake your own with the bestselling bread baking book: "It's informative, it's inspiring, and it's visually stunning."âKQED
FOR THE DISCERNING COOKBOOK COLLECTOR: If you liked Tartine: A Classic Revisited by Elisabeth Prueitt and Chad Robertson, Flour Water Salt Yeast by Ken Forkish, and The Bread Baker's Apprentice by Peter Reinhart, you'll love Tartine Bread!
Â
Perfect for:
- Devotees of Tartine Bakery and the San Francisco food scene
- Home cooks seeking easy-to-achieve bread recipes
- Beginner and advanced bread bakers
- Birthday, housewarming, or holiday gift
āĻŽā§āĻ˛ā§āĻ¯āĻžāĻāĻāĻ¨ āĻā§°ā§ āĻĒā§°ā§āĻ¯āĻžāĻ˛ā§āĻāĻ¨āĻžāĻ¸āĻŽā§āĻš
ā§Ē.ā§Ē
ā§§ā§ā§Š āĻāĻž āĻĒā§°ā§āĻ¯āĻžāĻ˛ā§āĻāĻ¨āĻž
āĻ˛āĻŋāĻāĻā§° āĻŦāĻŋāĻˇāĻ¯āĻŧā§
Chad Robertson trained at the Culinary Institute of America and, with his wife Elisabeth Prueitt, won the James Beard Outstanding Pastry Chef Award in 2008.
āĻāĻ āĻāĻŦā§āĻāĻāĻ¨āĻ āĻŽā§āĻ˛ā§āĻ¯āĻžāĻāĻāĻ¨ āĻā§°āĻ
āĻāĻŽāĻžāĻ āĻāĻĒā§āĻ¨āĻžā§° āĻŽāĻ¤āĻžāĻŽāĻ¤ āĻāĻ¨āĻžāĻāĻāĨ¤
āĻĒāĻĸāĻŧāĻžā§° āĻ¨āĻŋāĻ°ā§āĻĻā§āĻļāĻžā§ąāĻ˛ā§
āĻ¸ā§āĻŽāĻžā§°ā§āĻāĻĢâāĻ¨ āĻā§°ā§ āĻā§āĻŦāĻ˛ā§āĻ
Android āĻā§°ā§ iPad/iPhoneā§° āĻŦāĻžāĻŦā§ Google Play Books āĻāĻĒāĻā§ āĻāĻ¨āĻˇā§āĻāĻ˛ āĻā§°āĻāĨ¤ āĻ āĻ¸ā§āĻŦāĻ¯āĻŧāĻāĻā§āĻ°āĻŋāĻ¯āĻŧāĻāĻžā§ąā§ āĻāĻĒā§āĻ¨āĻžā§° āĻāĻāĻžāĻāĻŖā§āĻā§° āĻ¸ā§āĻ¤ā§ āĻāĻŋāĻāĻ āĻšāĻ¯āĻŧ āĻā§°ā§ āĻāĻĒā§āĻ¨āĻŋ āĻ¯'āĻ¤ā§ āĻ¨āĻžāĻĨāĻžāĻāĻ āĻ¤'āĻ¤ā§āĻ āĻā§āĻ¨ā§ āĻ
āĻĄāĻŋāĻ
'āĻŦā§āĻ āĻ
āĻ¨āĻ˛āĻžāĻāĻ¨ āĻŦāĻž āĻ
āĻĢāĻ˛āĻžāĻāĻ¨āĻ¤ āĻļā§āĻ¨āĻŋāĻŦāĻ˛ā§ āĻ¸ā§āĻŦāĻŋāĻ§āĻž āĻĻāĻŋāĻ¯āĻŧā§āĨ¤
āĻ˛ā§āĻĒāĻāĻĒ āĻā§°ā§ āĻāĻŽā§āĻĒāĻŋāĻāĻāĻžā§°
āĻāĻĒā§āĻ¨āĻŋ āĻāĻŽā§āĻĒāĻŋāĻāĻāĻžā§°ā§° ā§ąā§āĻŦ āĻŦā§āĻ°āĻžāĻāĻāĻžā§° āĻŦā§āĻ¯ā§ąāĻšāĻžā§° āĻā§°āĻŋ Google PlayāĻ¤ āĻāĻŋāĻ¨āĻž āĻ
āĻĄāĻŋāĻ
'āĻŦā§āĻāĻ¸āĻŽā§āĻš āĻļā§āĻ¨āĻŋāĻŦ āĻĒāĻžā§°ā§āĨ¤
āĻ-ā§°ā§āĻĄāĻžā§° āĻā§°ā§ āĻ
āĻ¨ā§āĻ¯ āĻĄāĻŋāĻāĻžāĻāĻ
Kobo eReadersā§° āĻĻā§°ā§ āĻ-āĻāĻŋā§āĻžāĻāĻšā§ā§° āĻĄāĻŋāĻāĻžāĻāĻāĻ¸āĻŽā§āĻšāĻ¤ āĻĒā§āĻŋāĻŦāĻ˛ā§, āĻāĻĒā§āĻ¨āĻŋ āĻāĻāĻž āĻĢāĻžāĻāĻ˛ āĻĄāĻžāĻāĻ¨āĻ˛âāĻĄ āĻā§°āĻŋ āĻ¸ā§āĻāĻā§ āĻāĻĒā§āĻ¨āĻžā§° āĻĄāĻŋāĻāĻžāĻāĻāĻ˛ā§ āĻ¸ā§āĻĨāĻžāĻ¨āĻžāĻ¨ā§āĻ¤ā§°āĻŖ āĻā§°āĻŋāĻŦ āĻ˛āĻžāĻāĻŋāĻŦāĨ¤ āĻ¸āĻŽā§°ā§āĻĨāĻŋāĻ¤ āĻ-ā§°āĻŋāĻĄāĻžā§°āĻ˛ā§ āĻĢāĻžāĻāĻ˛āĻā§ āĻā§āĻ¨ā§āĻā§ āĻ¸ā§āĻĨāĻžāĻ¨āĻžāĻ¨ā§āĻ¤ā§° āĻā§°āĻŋāĻŦ āĻāĻžāĻ¨āĻŋāĻŦāĻ˛ā§ āĻ¸āĻšāĻžāĻ¯āĻŧ āĻā§āĻ¨ā§āĻĻā§ā§°āĻ¤ āĻĨāĻāĻž āĻ¸āĻŦāĻŋāĻļā§āĻˇ āĻ¨āĻŋā§°ā§āĻĻā§āĻļāĻžā§ąāĻ˛ā§ āĻāĻžāĻāĻāĨ¤
