num_pages: 336
description: The third in a series of classic collectible cookbooks from Tartine Bakery &amp; 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 all taken by Robertson make this is a must-have reference for the modern baker.
language: English
title: Tartine Book No. 3
publisher: Chronicle Books