Chad Robertson
Autor von Tartine Bread
Über den Autor
Chad Robertson, of San Francisco, is a breadmaster at Bar Tartine and Tartine Bakery.Robertson has released his third cookbook, Tartine Book No. 3, which focuses on whole grain breads. He was inspired to create the book after a visit to Denmark, where bakers were "cultivating dozens of wheat mehr anzeigen varieties. In the book Robertson uses amaranth, quinoa, and other sprouted grains to add texture, flavor, and nutrition to his bread loaves. He believes there is an untapped resource of grains that can be combined in different ways. Robertson explains that since bread is essentially just flour, water, and salt he adds grains and employs fermentation methods for flavor. (Bowker Author Biography) weniger anzeigen
Werke von Chad Robertson
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La Cucina Italiana: the magazine of the Italian Kitchen since 1929 — Mitwirkender, einige Ausgaben — 11 Exemplare
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Wissenswertes
- Andere Namen
- Robertson, Chad M.
- Geburtstag
- 1972
- Geschlecht
- male
- Nationalität
- USA
- Wohnorte
- San Francisco, California, USA
- Berufe
- Baker
- Preise und Auszeichnungen
- James Beard Award for Outstanding Pastry Chef (2008)
- Kurzbiographie
- Chad Robertson is co-owner of Tartine Bakery and Bar Tartine in San Francisco. He trained at the Culinary Institute of America in New York. With is wife Elisabeth Prueitt, Chad traveled, trained, and cooked in France and upon their return, opened Bay Village Bakery in Point Reyes Station, California. Using a wood fired brick oven, they baked bread and created rustic, elegant pastries using many of the techniques they had learned abroad. Chad’s bread garnered the attention of Alain Ducasse, who wrote about the couple in his book, Harvesting Excellence. After 6 years of baking in the countryside, they relocated to San Francisco to open Tartine Bakery in 2002. Tartine Bakery is continually rated in the Zagat Survey as Best Bakery and Best Breakfast in San Francisco. Elisabeth and Chad were nominated for James Beard Award for Outstanding Pastry Chefs in 2006 and 2007, and won the award in 2008. Their first book, ‘Tartine’, published by Chronicle Books, was chosen by Corby Kummer of the Atlantic Monthly in the New York Times list of selected top ten cookbooks of 2006. It was also nominated for a James Beard award for the photography of France Ruffenach. Tartine Bread, Chad’s second book, published by Chronicle Books is in current release: Fall 2010.
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The method of creating a starter from scratch and baking your first loaves is deceptively simple and easy to follow. Photographs help you understand every step of the way. In my own kitchen, I've been able to create a good French country loaf using this book. The smell and taste of fresh bread is so wonderful! However, I've made some bad loaves too and I've had a heck of a time consistently getting my starter going, which is the key to everything. I feel the book could be improved a bit with a troubleshooting section to use when the home baker has trouble.… (mehr)