Tartine Book No. 3 : modern, ancient, classic, whole
(Book)
Author
Status
Lima Public Library - Adult Nonfiction
641 ROB
1 available
641 ROB
1 available
Description
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Copies
Location | Call Number | Status |
---|---|---|
Lima Public Library - Adult Nonfiction | 641 ROB | Available |
More Details
Format
Book
Physical Desc
336 pages : color illustrations ; 26 cm.
Language
English
Notes
General Note
Includes index.
Description
"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."--,Publisher's description.
Citations
APA Citation, 7th Edition (style guide)
Robertson, C. (2013). Tartine Book No. 3: modern, ancient, classic, whole . Chronicle Books.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Robertson, Chad. 2013. Tartine Book No. 3: Modern, Ancient, Classic, Whole. Chronicle Books.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Robertson, Chad. Tartine Book No. 3: Modern, Ancient, Classic, Whole Chronicle Books, 2013.
MLA Citation, 9th Edition (style guide)Robertson, Chad. Tartine Book No. 3: Modern, Ancient, Classic, Whole Chronicle Books, 2013.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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