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Tartine Bread
by Chad Robertson
The Tartine Way — Not all bread is created equalThe Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010Tartine — A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States...
by Chad Robertson, Elisabeth Prueitt, Alice Waters
Winner of the 2020 IACP Award for Best Cookbook, Food Photography & StylingThe New York Times "Best Cookbooks of Fall 2019"House Beautiful's,/i> "Amazing New Cookbooks that also look Delicious on Your Shelf"2020 IACP Awards Finalist–Food Photography & StylingThis brilliantly revisited and beautifully re-photographed baking book is a...
Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation [A Cookbook]
by Chad Robertson
Visionary baker Chad Robertson unveils what’s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more—plus recipes for nourishing meals that showcase them.“The most...
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...
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