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Tartine Bread

Af: Elizabeth Prueitt, Chad Robertson Engelsk Hardback

Tartine Bread

Af: Elizabeth Prueitt, Chad Robertson Engelsk Hardback
Tjek vores konkurrenters priser
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."The 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."—KQED

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!
 

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
     
Tjek vores konkurrenters priser
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Tjek vores konkurrenters priser
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."The 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."—KQED

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!
 

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
     
Produktdetaljer
Sprog: Engelsk
Sider: 304
ISBN-13: 9780811870412
Indbinding: Hardback
Udgave:
ISBN-10: 0811870413
Udg. Dato: 12 okt 2010
Længde: 35mm
Bredde: 223mm
Højde: 262mm
Forlag: Chronicle Books
Oplagsdato: 12 okt 2010
Forfatter(e) Elizabeth Prueitt, Chad Robertson


Kategori Bagebøger og kagebøger


ISBN-13 9780811870412


Sprog Engelsk


Indbinding Hardback


Sider 304


Udgave


Længde 35mm


Bredde 223mm


Højde 262mm


Udg. Dato 12 okt 2010


Oplagsdato 12 okt 2010


Forlag Chronicle Books