Tartine Book No. 3


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  •  From our favorite San Francisco bakery, 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. Illustrated with over 100 beautiful full color photographs this book is necessary reading for any fan of the culinary arts
  • - Hardcover
  • - 304 pages

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Canadian flat rate is $40
Worldwide expedited 2-5 days is $60.00

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