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Lädt ... Tartine Book No. 3 : modern, ancient, classic, whole (2013. Auflage)von Chad Robertson
Werk-InformationenTartine Book No. 3: Modern Ancient Classic Whole von Chad Robertson
   Keine Keine aktuelle Diskussion zu diesem Buch.  Chica3000 | Dec 11, 2020 |    ) beertraveler | Feb 5, 2016 | The pictures of the breads are gorgeous but the pastry remind me too much of whole food restaurants. An attempt to sin and be virtuous at the same time. I'd love to give the beads a try. They look totally yummy. TheoSmit | Nov 23, 2013 | Zeige 3 von 3 keine Rezensionen | Rezension hinzufügen
Auszeichnungen
The third in a series of classic, collectible cookbooks from Tartine Bakery & 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, make this is a must-have reference for the modern baker. Keine Bibliotheksbeschreibungen gefunden. |
Aktuelle DiskussionenKeineBeliebte Umschlagbilder 
 Google Books — Lädt ...GenresMelvil Decimal System (DDC)641.81Technology Home and family management Food And Drink Cooking Specific Dishes Cooking side dishes, sauces, garnishesKlassifikation der Library of Congress [LCC] (USA)BewertungDurchschnitt: (3.71)
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Artisan bread is where it's at right now - tasty, trendy, and Tartine. I enjoyed the pictures and the stories. Chad Robertson is, indirectly, the reason I bake bread every weekend. I don't actually make the bread the way he does, though I may someday. Bread fascinates me at this moment and I'm reading every bread book I can get my hands on. Definitely recommended, although I had trouble with the hardback book having to be turned sideways to read some of the sections. Too difficult, I just paged on through.
Bread is a lifestyle, reflected in the pages of this book and perhaps reflected in the pages of my own life. (