Tartine Book No. 3: Modern Ancient Classic Whole
"...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