Tartine Book No. 3

Tartine Book No. 3 : Ancient Modern Classic Whole

4.3 (585 ratings by Goodreads)
By (author) 
Free delivery worldwide Expected delivery to the United States in 7-12 business days.
Not ordering to the United States? Click here.
Not expected to be delivered to the United States by Christmas Not expected to be delivered to the United States by Christmas


Tartine Book No. 3 is the only book that shows, step-by-step, via text and process photographs, how to make loaves of whole grain bread and whole-grain versions of favourite Tartine pastries. This book offers a truly innovative approach to working with whole grain flours: blending different flours to achieve distinct flavours and textures, introducing new methods for sprouted and fermented quick breads and exploring alternative sweeteners and unique tenderisers in pastry. The crust, crumb and flavour of a Tartine-style loaf of whole grain bread is notably distinct from other whole grain breads.
show more

Product details

  • Hardback | 304 pages
  • 226 x 261 x 35mm | 1,380g
  • San Francisco, United States
  • English
  • 150 food and atmostpheric photos
  • 1452114307
  • 9781452114309
  • 27,613

Review quote

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
show more

About Chad Robertson

Chad Robertson is one of the most renowned bakers in the United States. He was one of Bon Appetit magazine's Tastemakers of 2012 and he is regularly written about by top-rung journalists and culinary bigmouths.
show more

Rating details

585 ratings
4.3 out of 5 stars
5 51% (301)
4 31% (182)
3 14% (84)
2 2% (12)
1 1% (6)
Book ratings by Goodreads
Goodreads is the world's largest site for readers with over 50 million reviews. We're featuring millions of their reader ratings on our book pages to help you find your new favourite book. Close X